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

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

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

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

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

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

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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.

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 work 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

Directions:
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!

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

• 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)

Directions:
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.

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!

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.

I 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 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.

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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)

Directions:
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

One vegetable that we plan to grow in our garden this year is green beans. I never use to be a fan but since discovering tasty ways to prepare them like the garlic green beans recipe I shared recently, I started looking for other ways to enjoy them as well, which led me to the Outback Steakhouse Green Beans copycat recipe.

There are a few variations for this tasty green bean recipe online. A few call for Maggi seasoning, which can be found in ethnic sections of larger grocery stores. However, I like to find recipes that call for ingredients that I usually have on hand and a good substitute for Maggi seasoning in this recipe is soy sauce (this recipe is  good reason to keep those leftover soy sauce packets from Chinese restaurants on hand).

The results were downright addicting if you ask me and I can easily see making these often! I may try to find the Maggi seasoning but I am perfectly happy with the results I got using soy sauce.

I also noticed several variations of this green bean recipe, with one even calling for a full cup of brown sugar (yikes!). But trust me, two tablespoons of brown sugar is all that is needed for just the right combination of sweet and savory.

Outback Steakhouse Green Beans Copycat Recipe

• 1 pound fresh or frozen beans, cooked and drained
• 4 tablespoons butter
• 2 tablespoons brown sugar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Maggi seasoning or a few dashes soy sauce (about a teaspoon)
• Salt to taste (I like using kosher or sea salt)
• Fresh ground black pepper to taste (regular will do)

Cook green beans until done according to package directions (do not overcook). If using fresh green beans,wash and trim ends and cook or steam until just cooked but still firm.*

While the green beans are cooking melt butter in a small saucepan over low heat. Add the brown sugar, garlic powder Maggi seasoning, (or soy sauce, if using), salt and pepper. Continue to cook until brown sugar is dissolved.

Remove butter mixture from heat. Toss with hot green beans and serve immediately.

Serving suggestion: These tasty seasoned green beans make a great side dish to every day meals as well as special occasions.

Tip: I think using the right salt makes a huge difference. Plain table salt will do but a coarse sea salt or kosher salt adds a whole new depth of flavor to this recipe.

*For cooking fresh green beans, wash thoroughly and trim the ends. My preferred method for cooking fresh green beans is in a steamer basket but you can also cook in a covered dish on high in the microwave for about 2 or 3 minutes with a little water, stirring half way. Microwave times vary so adjust time if needed.

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.

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.

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.