Spiralized Zucchini Recipes

What I love about summer is the abundance of produce that we get from our garden, which allows us to not only save money, but also eat healthy, fresh produce all season long. And because we always have an abundance of zucchini, I have been searching for plenty of spiralized zucchini recipes.

Below are some really popular spiralizer zucchini recipes that will give you plenty of creative ways to not only prepare zucchini, but eat healthy all summer long.

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Spiralized Zucchini Recipes

Zucchini Alfredo

zucchini alfredo

Image Credit: Damn Delicious.net

This zucchini alfredo recipe from Damndelicious.net is a nice change from traditional alfredo made with pasta.

Not only is this recipe lower in calories and carbohydrates, it is also one of those recipes that calls for common staple ingredients that you may already have on hand.

Get the recipe here: Zucchini Alfredo


French Onion Zoodle Bake

spiralized zucchini recipes

Image Credit: Climbinggriermountain.com

“Zoodles” are what you get when you turn zucchini into noodles. And this french onion zoodle bake will really make you appreciate having a spiralizer.

And even better, this recipe does not call for packaged french onion soup but instead the ingredients to make it from scratch. And like the zucchini alfredo, you may already have most or all of these ingredients on hand.

Get the recipe here: French Onion Zoodle Bake


Chicken and Zucchini Noodle Caprese

Image Credit: Skinnytaste.com

Image Credit: Skinnytaste.com

This recipe is not only low calories and delicious, it is also easy to adapt. For example, it calls for grape tomatoes but I used cherry tomatoes since I prefer them, not to mention they are always plentiful in my garden.

This recipe is also a great way to use up leftover cook chicken breast.
Get the recipe here: Chicken and Zucchini Noodle Caprese


One Pot Zucchini Pasta

one pot zucchini pasta

Image Credit: MakingThymeforHealth.com

This is another light and delicious way to use up an abundance of zucchini and other herbs and vegetables from your garden.

It calls for just a few ingredients and cooks in just a few minutes. And best of all, you cook it all up in one pot!

Get the recipe here: One Pot Zucchini Pasta



Stir Fry Zucchini Noodles

stir fry zucchini noodles

Image Credit: Diethood.com

How about a zoodle recipe with more of an asian flair? This stir fry zucchini noodle recipe combines zucchini noodles with soy sauce, teriyaki sauce and just a few more ingredients for a quick and easy stir fry.

Get the recipe here: Stir Fry Zucchini Noodles

Popular Spiralizers

Paderno World Cuisine Spiralizer ProPaderno World Cuisine Spiralizer ProSpiralizer Tri-Blade Vegetable SlicerSpiralizer Tri-Blade Vegetable SlicerWonderVeg Vegetable SpiralizerWonderVeg Vegetable SpiralizerMüeller Spiral-Ultra 4-Blade SpiralizerMüeller Spiral-Ultra 4-Blade SpiralizerSpiral Slicer Spiralizer Complete Bundle - Vegetable Cutter - Zucchini Pasta Noodle Spaghetti MakerSpiral Slicer Spiralizer Complete Bundle – Vegetable Cutter – Zucchini Pasta Noodle Spaghetti MakerOXO Good Grips 3-Blade Spiralizer with StrongHold SuctionOXO Good Grips 3-Blade Spiralizer with StrongHold SuctionBrieftons Vertico Spiralizer: Vegetable Spiral Slicer, Fresh Veggie Spaghetti & Pasta Maker for Low Carb Healthy Vegetable MealsBrieftons Vertico Spiralizer: Vegetable Spiral Slicer, Fresh Veggie Spaghetti & Pasta Maker for Low Carb Healthy Vegetable MealsVeggetti Pro Table-Top SpiralizerVeggetti Pro Table-Top Spiralizer


Spiralizers and Healthy Diets

Whether you are trying to cut back on calories or carbs, or perhaps you are following a gluten free or grain free diet like paleo, using a spiralizer is not only a great way to use up an abundance of zucchini and other vegetables, it also allows you to create simple and delicious meals that are also healthy.

Easy Pickled Eggs and Beets Recipe

For as long as I can remember, pickled eggs and beets has been served every Easter. They go great with ham and look so pretty on the relish tray next to the pickles and olives. Nowadays I don’t just make this easy pickled eggs and beets recipe at Easter time, I also make them for Thanksgiving, Christmas or any other time that I am in the mood.

Pickled Eggs and Beets are also known as red beet eggs or PA Dutch pickled eggs and beets.  If you do check out one of the many PA Dutch versions you will see that they are usually loaded with sugar (which is very common in a lot of Pennsylvania Dutch recipes). Personally I don’t like all that sugar. And besides, red beets are naturally sweet anyway.

Pickled eggs and beets are so easy to make and an economical recipe as well. They also workeasy pickled eggs and beets recipe great as an appetizer, side dish and can even be  part of a meatless meal. After all, you have the eggs for the protein and beets for your veggie so you could just add a nice side.

They also dress up a simple sandwich meal. I served them yesterday along with ham barbecue sliders.

I have had pickled eggs so many ways but this is my favorite. Some like them sweet while others prefer less sugar. Even those who don’t care for beets often love the flavor of the eggs. And if you like beets but only eat them hot then these cold pickled beets are quite a treat!

Easy Pickled Eggs and Beets Recipe

  • 1 dozen hard boiled eggs
  • 2 cans (15 oz each) whole or sliced red beets (reserve juice)
  • 1 small onion, thinly sliced (optional)
  • 1 cup apple cider vinegar
  • 1/2 cup sugar
  • 1 teaspoon whole cloves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Peel and rinse hard boiled eggs and place in a large container (I use my lock n lock containers because they don’t stain but glass jars work great for this). Drain beets, reserving the juice, and pour beets over the hard boiled eggs. Cover and keep in the refrigerator until needed.

Pour reserved beet juice, vinegar, sugar, whole cloves, salt and pepper into a non-reactive saucepan (such as stainless steel). Bring to a boil over medium heat, stirring occasionally, until sugar is dissolved. Remove from heat and allow to cool for about an hour or so.

Add sliced onion to the eggs and beets then pour beet juice mixture over all. Cover and give the container a little shake make sure the eggs are all covered. Refrigerate at least 24 hours.

Place prepared eggs and beets on a pretty relish tray and slice eggs in half lengthwise if desired. Before serving you want to make sure to remove the whole cloves that might have stuck to the eggs and beets and put them back in with the rest. I don’t know if they are a choking hazard (especially with little ones) but it’s better safe than sorry!

Pickled eggs and beets keep in the refrigerator for about a week and taste even better on the second or third day.

This recipe is so easy to double or even triple. For holidays (when I need to make a lot) I place in gallon size pickle jars. If you buy these huge jars of pickles or know someone who does just ask them to save the jar for you.

This recipe was actually adapted from both my mom’s and Emeril Lagasse’s.  I prefer these Emeril’s way with the apple cider vinegar (my mom uses white) but prefer whole cloves over pickling spice. Both ways are delicious though and this is a great recipe to make your own!

Deviled Egg Macaroni Salad Recipe

With the 4th of July just around the corner I was trying to think of what I could take to our family picnic that was tasty, economical and would feed a lot of people. That’s when I came across a deviled egg macaroni salad recipe. I love a good classic macaroni salad, but I also love deviled eggs. So adding just one extra step of mashing the yokes before making the dressing really kicks a simple macaroni salad up a notch.

I did some more searching and was surprised that a lot of the recipes for deviled egg macaroni salad weren’t much different than the way I make macaroni salad and chopped the eggs but didn’t mash the yokes. After all, it’s the mashed yokes mixed with the mayo and spices that make deviled eggs taste so good, so that is just what I did.

This is my own deviled egg macaroni salad but if you have your own way of making deviled eggs then you could easily adapt it and make it your own. I just mixed up the deviled egg mixture, increased the mayo and added some sweet pickle relish for a little kick.

deviled egg macaroni salad recipe

Deviled Egg Macaroni Salad

  • 1 pound macaroni or small pasta shells
  • 8 hard boiled eggs (click here for a fail proof way to boil eggs)
  • 2 stalks celery, diced
  • 1/2 small red onion, diced (optional)
  • 1 cup mayonnaise plus extra if needed
  • 1 tablespoon prepared yellow mustard
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 cup sweet pickle relish
  • Additional paprika for sprinkling on top (optional)

Cook pasta according to package directions. Immediately rinse with cold water, drain and set aside.

Meanwhile, peel hard boiled eggs and rinse well to remove shells. Slice eggs lengthwise, remove yolk and place in a medium bowl. Chop egg whites and add to macaroni along with the celery and onion.

Mash egg yokes with a fork then add the mayo, mustard, salt, pepper, paprika and relish. Stir well until combined and mixture is smooth.

Fold deviled egg mixture into macaroni mixture (add a little extra mayo if needed). Once combined sprinkle with paprika if desired. Cover and refrigerate at least two hours before serving.

Tip: This would be an easy recipe to experiment with and make your own. If you prefer using Miracle Whip salad dressing instead of mayo in your deviled eggs then I bet it would come out great in your macaroni salad as well. In fact, I might just make it that way next time. I also plan to experiment with a deviled egg potato salad.


Red Wine Vinegar Coleslaw Recipe

If you are looking for a good oil and vinegar coleslaw recipe then this red wine vinegar coleslaw recipe is a great choice. The red wine vinegar paired with just a little sugar gives it that perfect combination of sweet and tart, making it a delicious side dish. Some even enjoy it as a topping for sandwiches such as pulled pork.
I usually make KFC Copycat Coleslaw but once in a while I want something a little lighter that doesn’t include mayonnaise. It is also a nice change from traditional cabbage salad that you take to picnics and potlucks. When I first started experimenting with the recipe I thought it needed more oil but as it turns out, just two tablespoons is all you need. Any more than that and it just seemed to overpower the recipe.

red wine vinegar coleslaw recipe

Red Wine Vinegar Coleslaw Recipe

  • 1/4 cup red wine vinegar
  • 2 tablespoons vegetable oil
  • 2 tablespoons sugar (see tip)
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon black pepper
  • 1-16 ounce bag coleslaw mix (or use about 8 cups shredded cabbage plus one grated carrot)

In a small bowl, whisk together the red wine vinegar, vegetable oil, sugar, celery seed, seasoned salt and black pepper.

Place coleslaw mix in a large bowl and pour oil and vinegar mixture over top. Toss to coat (tongs work well for this). Cover and refrigerate at least two hours and toss again before serving.

Makes approximately 6 servings

Meal ideas: This recipe is perfect for summer picnics and pairs well with any kind of meat and side dish. Try serving with hot dogs and hamburgers, chicken or pulled pork. Also tastes great along side other traditional picnic foods such as potato salad or macaroni salad.

Tip: You may like your coleslaw dressing a little more or a little less sweet. Just adjust the amount of sugar in the dressing to taste before mixing it in with the coleslaw.

Substitutions: For a nice colorful salad, substitute some of the green cabbage for red cabbage.

This red wine vinegar coleslaw is adapted from Rachael Ray’s Oil and Vinegar Coleslaw.

Franks and Beans Recipe

This month I have been challenging myself to limit my grocery spending to just $50 a week, which has forced me to start using up items in both my freezer and pantry. We love baked beans, and they are a great source of protein. But then I discovered three hot dogs in the freezer but no rolls. That’s when I decided to a quick skillet franks and beans recipe.

Adding a little meat to recipes instead of serving as an entree allows you to stretch it much further. You still get that delicious flavor but you don’t feel like you are missing out.

Want a great side dish to go with your franks and beans? Check out the video after the recipe.

Over the years I have made my baked beans several different ways. I have made themfranks and beans recipe from scratch starting with dried beans and also used the Grandma Browns brand and baked them in the oven. But I seem to get the best results from good old Bush’s Baked Beans. I usually go with country style or home style but any flavor will do.

I try to stock up on Bush’s when I can find them on sale and sometimes I get lucky and find the 16.5 ounce can on sale for 99 cents each. And of course, generic will work as well if you have a generic brand that you like. I am picky about canned pork and beans but I find that the Wegmans brand is pretty good.

This recipe is very forgiving. In fact, I usually don’t even measure. You can adjust the amounts of the ingredients depending on how sweet you like your baked beans.

Franks and Beans Recipe – Easy Skillet Meal

  • 4 slices bacon (reserve bacon grease)
  • 1/2 green pepper, finely chopped
  • 1/2 small onion, finely chopped
  • 3 or 4 hotdogs, sliced into bite size pieces
  • 1 can (16.5 ounce) pork and beans
  • 1/4 cup ketchup
  • 1 tablespoon mustard
  • 2 tablespoons maple syrup or brown sugar (light or dark)
  • Dash hot sauce (optional)

In a large skillet, cook bacon until crisp, remove bacon, crumble and set aside, reserve bacon grease.

Add the green pepper and onion to the bacon grease and saute over medium heat until vegetables are softened (about 5 minutes). Add the hot dogs during the last few minutes and lightly brown.

Stir in remaining ingredients including the reserved bacon and cook until heated through. Recipe makes 4-6 servings.

Frugal dinner idea: Serve these skillet franks and beans with a side of home fries and some applesauce and you could easily feed 4-6 people for around $1.00 per person.

I never could master making home fries until I found this video from Food Wishes.

Chef John Home Fries

10 Easy Potato Hacks

Potatoes are cheap, there is no denying that. They also happen to be nutritious, filling and delicious and can be used for both main dishes and side dishes. However, if you are cooking a lot of potatoes to stretch your grocery budget then you may be getting bored with the same old potato recipes.

Brothers Green Eats Recipes for Potatoes

Below are two videos put out by Brothers Green Eats who have all sorts of potato hacksbrothers green eats recipes that you probably haven’t thought of. And best of all, they take very few ingredients (potatoes, salt, pepper, oil and a few garnishes here and there).

From faux deviled eggs to copycat McDonald’s hash browns, these recipes are all easy enough to make and they look delicious.

And are you bored with the same old oven baked fries? Wait until you see the trick for perfect fries that look and taste gourmet! And I love how they transform a simple baked potato into a delicious crispy baked potato.

The Brothers Green crack me up and they have a lot of fun but they do use a little bad language now and then (but nothing too bad).You can tell they are having a lot of fun together though  you will love their cool potato hacks.

Here is a rundown of the 10 potato recipe hacks:

  • Faux Deviled Egg Potatoes
  • Crispy Baked Potato
  • Copycat McDonald’s Hash Browns
  • Gourmet Style French Fries
  • Crispy Smashed Potatoes
  • Waffle Iron Hash Brown Potatoes
  • Faux Bacon Bits
  • Homemade Potato Chips
  • Hasselback Baked Potato
  • Thick Cut Potato Chips

10 Creative Potato Recipes Part 1

10 Creative Potato Recipes Part 2

Eating on a budget does not have to mean eating boring and bland food. In fact, these recipes could easily give you several delicious ways to serve these spuds that you can stretch your food budget even further. And most of these recipes are super simple to make yet fancy enough to impress your dinner guests!

Image Credits:
Brothers Green Eats

Best Macaroni Salad Recipe

I may be a bit impartial, but I think this is the best macaroni salad recipe that happens to be easy and inexpensive to make. With just a few ingredients you can make a classic macaroni salad that is great to serve on a hot day or to take to your next picnic or family gathering.

What I like about macaroni salad is that it is so so versatile. It makes a great side dishtraditional macaroni salad recipe but is also filling on it’s own. The eggs add a nice boost of protein and you also have the celery which adds a nice, healthy crunch. See the tips below the macaroni salad recipe for other stir in ideas.

Traditional macaroni salad is also super cheap make. I estimate that this cost me less than $3.00 to make and could easily feed about eight ore more people if serving as a side dish at a picnic or potluck (it’s also easy to double). The most expensive ingredient is the mayo. I am rather picky about mayo, preferring Hellmann’s brand so I do try to stock up when it’s on sale. But there are some store brands that are actually pretty good as well.

When figuring cost I am only estimating the amount actually used in recipes. For example, I can buy a club pack of eggs (3 dozen) at my local Wegmans for $1.89. Since I only need six eggs for the recipe the total cost of eggs for this recipe is just under 32 cents. Talk about a cheap source of protein!

Best Macaroni Salad Recipe

  • 2 cups (about 8 ounces) dry elbow macaroni
  • 3 stalks celery, diced
  • 1/2 small red onion, diced (optional)
  • 5 hard boiled eggs, chopped
  • 1 cup mayonnaise
  • 2 teaspoons yellow mustard
  • 2 teaspoons white vinegar
  • 1 tablespoon sugar
  • 1 teaspoon celery seed
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • Paprika (optional)

Cook macaroni according to package directions. Drain and rinse with cold water.

Place macaroni in a large bowl and add the celery, onion and hard boiled eggs. Set aside (if not making dressing right away, cover and refrigerate).

For the Dressing:

In a small bowl combine the remaining ingredients except for the paprika.  Whisk until smooth and toss with macaroni mixture. Sprinkle with paprika if desired. Cover and refrigerate until well chilled (about 2 hours).

Macaroni Salad Add in ideas:

Add a heaping tablespoon of sweet pickle relish to give this basic macaroni salad a nice and tangy taste. To make this more of a main dish instead of a side dish you could add a can of drained tuna and and about a cup of frozen peas (thaw peas under cold water before adding). Just fold the tuna and peas into the macaroni mixture before adding the dressing.

Helpful tip:
If your macaroni salad seems a little dry just add a a little more mayo until it is at the consistency that you like. Start with about a tablespoon and add more as needed.

Serving suggestion: This simple homemade macaroni salad recipe goes well with delicious Cornell Chicken

Easy KFC Coleslaw Dressing Recipe

Do you ever have that one dish that everyone asks you to bring to a picnic or potluck? For me, it’s this easy KFC coleslaw dressing recipe. If you like the orignal kfc coleslaw recipe then you have most likely seen plenty of the copycat recipes for it as well.

It only takes a few ingredients to make this version of KFC Coleslaw dressing recipe but the that  ones I come across all call for buttermilk, which is an ingredient that I never have on hand. Luckily, I found a great substitution for buttermilk and you can’t even tell the difference. I now substitute sour cream for the buttermilk and my copycat KFC coleslaw comes out perfect every time!kfc coleslaw dressing recipe


Difference Between Coleslaw and Cabbage Salad

I always thought that coleslaw and cabbage salad were pretty much the same thing but it depends on who you ask. Coleslaw is typically shredded cabbage with a mayo or oil and vinegar based dressing while cabbage salad often has other ingredients added such as pineapple, apple, grated cheese, etc. There are also different variations from other countries with additions such as dried fruits, nuts, and even meat. Wikipedia shares different variations that I am anxious to try!

Back to my copycat KFC coleslaw recipe, I promise that if you make this and take to a picnic or potluck you will be asked for the recipe every time! It is also quick and easy to make, you just need to add a few hours chilling time.

easy kfc coleslaw recipeI have one confession to make. I know it is more economical to grate the cabbage and carrot but the bags of coleslaw in the produce section of the grocery store tend to be pretty cheap.

One day I may invest in a food processor so the job of grating cabbage is easier but for now I will gladly take convenience over grating all that cabbage by hand.

Pyrex Smart Essentials 8-Piece Mixing Bowl SetPyrex Smart Essentials 8-Piece Mixing Bowl Set

One 16 ounce bag of coleslaw mix can be replaced for about eight cups of grated cabbage and one carrot. If you use two bags double it, three bags triple it and so on.

For parties I always take everything in my large Pyrex glass bowl. The largest size holds 4 quarts so I can easily triple my coleslaw recipe for potlucks.

These come with PBA free lids as well to make them easy to transport.



KFC Coleslaw Dressing Recipe

  • 1/3 cup sugar
  • 1/4 cup milk
  • 1/4 cup sour cream
  • 1/2 cup mayo
  • 2-1/2 tablespoons lemon juice
  • 1-1/2 tablespoons white vinegar
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon dried minced onion (optional, see helpful tips on the bottom of this page)
  • Paprika for sprinkling on top (optional)
  • 1-16 ounce bag coleslaw mix (you can substitute about 8 cups grated green cabbage and one grated carrot for the coleslaw mix)

For the dressing: In a medium bowl, whisk together everything except the paprika, carrot and cabbage. You can use either fresh squeezed lemon juice or bottled lemon juice but if using bottled be sure to shake well.

Place shredded coleslaw mix in a large bowl. Pour dressing over mixture and stir to combine (tongs work great for this). Refrigerate at least three hours before serving. Stir and if desired, sprinkle paprika on top before serving.

Helpful Tips:

If you have never made coleslaw before you might think this looks too dry but it wont be. After a few hours in the refrigerator the cabbage will shrivel so it will have more than enough dressing.

A 16 ounce bags says it serves about five but keep in mind when you go to a picnic or potluck with a large variety of food, most people take smaller servings. I find that if I double this recipe it feeds about 15 people.

I use the dried minced onion found in the spice section at the grocery store but if you don’t have any hand just use a little onion powder (reduce to about 1/4 teaspoon) or fresh minced onion. You can also leave out the onion if desired.

This KFC cole slaw goes great with this easy Cornell Chicken recipe

Garlicky Green Beans with Olive Oil

Most green vegetables bore me. There I said it! But in spite of that I try and serve a green vegetable with dinner almost every night. Eating green beans plain and steamed does save calories but once in a while I think it is nice to dress them up with herbs and seasonings, a little butter or olive oil.  This garlicky green bean recipe goes from bland to delicious and it only takes a few extra minutes of your time.

minced garlic

Large 48 ounce size available online

I use frozen whole green beans in this recipe but you can use cut as well.  And of course you can use fresh, trimmed green beans if that is what you have on hand. I also use minced garlic in a jar that is packed in water or oil simply because I don’t go through garlic that fast and it keeps well. We do plan to start preserving our own garlic from our garden but that will be a topic for another post.

I really don’t measure when I make this so feel free to use more or less of any of the ingredients listed  according to your personal preference.

Garlicky Green Beans with Olive Oil

  • 12 ounce bag frozen green beans
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced or 1 heaping teaspoon jarred, minced garlic*
  • Salt and pepper to taste*

Cook green beans according to package directions; drain.

When green beans are almost finished cooking heat olive oil in large skillet over medium heat until hot. Add the garlic, reduce heat and saute about 30 seconds.

Immediately add the green beans to the skillet. Toss well until coated (tongs work great for this). Season with salt and pepper and serve immediately. Leftovers (if you have any) heat up nicely in the microwave.

garlicky green beans

These tasty green beans are quick and easy, making them perfect for every day but they also dress up any holiday meal as well.

* I like to use a coarse salt like freshly ground sea salt and freshly ground pepper.

* If you can’t find the jarred, minced garlic near the seasons then look near the pasta sauces or even in the produce isle.  You can find them in different sizes packed in either water or olive oil.