One of the more interesting new kitchen tools to come on the scene in recent years is the spiralizer, a device that offers a brand new way to prepare and consume vegetables.
Get the Zoodles with Avocado Pesto recipe!
For raw foodists, gluten free advocates and those who seek to limit their intake of starchy carbohydrates, this nifty contraption  is a game changer!
This revolutionary apparatus slices vegetables into voluminous spiral noodle ribbons with endless potential. There are several styles of spiralizer, but they all use the same principal to spin out the vegetable curls. It is a really simple process that starts with raw vegetables attached to the spiralizer that spins it around into a noodle-like shape.
Spiralized zucchini, AKA âzoodlesâ are zucchininoodles made using a spiralizer. Simply cut off each end of an unpeeled zucchini, attach it to the spiralizer and spin the handle. In 10 seconds you will have spiral sliced an entire zucchini.
Zoodles are best al dente and can be served raw in any number of dishes, or lightly sautÊed for not more than 3 minutes or so. Since zucchini is 95% water, you will want to be careful to heat, rather than cook your zoodles.
This Zoodles with Avocado Pesto Recipe is a delicious dish with an enticing range of flavors and texture. The creamy rich Avocado Pesto gets a distinctive tang and balance from rice vinegar and lemon juice.
This recipe calls for Marukan Genuine Brewed Rice Vinegar, because of the singularly mild flavor characteristic of its traditional, slow brewing. This brand of rice vinegar is also non-GMO project verified.
The sun dried tomatoes used in this dish are dry-packed and set aside to be reconstituted with boiling water. This produces a flavorful soaking liquid and just a few tablespoons will add depth to the pesto and thin the sauce to the desired consistency.
Marie Oser is a best-selling author, writer/producer and host of VegTV. Her latest book is The Skinny on Soy. Follow Marie on Facebook and Twitter