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On Tuesdays I work at coffee shops with a couple girlfriends who also call their homes their workplaces. It’s a good chance to knock social activity and work hours out together (she says, like a true introvert) and one that gives all of us an excuse to spend $5 at a local business as well as put on normal clothes before noon (okay, that last part might just be me).
This past week, we also met up on Thursday, and when we did it was at the new coffee shop in my neighborhood, which is also the first coffee shop in my neighborhood, a news-worthy event for South Nashville if ever there were one.
Since it opened 1.5 weeks ago, I have already discussed this hip new place and its white string lights and ample seating area with our neighbors down the street at lunch on Memorial Day, my friend Jenna at book club (who, notably, found out about it in the community newsletter I’ve apparently known nothing about) and, also, at a workshop that my friend and former neighbor Ashley led in Hermitage, when the sweet nine-months-pregnant girl sitting next to me said she lived in Woodbine and the coffee shop was the first thing we had to discuss.
I’ve met the owner three times now (although I’m sure he has no idea who I am), including in a long conversation my never-met-a-stranger coffee-shop work buddies and I shared with him and another guy, about Internet and Google Fiber and the fact that this stranger who was eating a scone next to me turns out to live walking distance from my house.
As a girl who grew up in the spread-out Chicago suburbs, I’ve never quite experienced the feel of a neighborhood, the TV kind where you can stop at the Kroger down the block and run into someone you know, but I have to say these last few weeks I’ve rather liked it.
Anyway, sometime after 1 p.m., since Tim had the car, my freelance buddy Carrie gave me a (5-minute) ride home, and then since I had tons of book-club eats leftover in the fridge, she came with me inside, as I checked the mailbox and grabbed packages from the porch and placed field greens on the counter.
The giant box, marked from Amazon, held the spiralizer I’ve been wanting for years, have had pinned in my dream board on Pinterest, have asked for at various holidays and on gift lists.
So before either of us even started eating salad, I was breaking open the box and squealing about how much I couldn’t wait to give this thing a go. Most cost way less than $50 but yet it’s always seemed such a splurge: Who really needs a spiralizer?
It just makes stuff look pretty! What’s the big deal?
Today, in the middle of the afternoon, Tim and I broke it in and, let me tell you, I am loooooooving with so many Os inside this unnecessary kitchen gadget. It’s easy to clean, easy to put together and take apart, not that big and, most notably, so incredible at turning something like an oblong zucchini into crazy-long, curly strands of noodly pasta(-esque) fun.
In the 5 to 10 minutes I spent churning out zucchini noodles (“zoodles” they are also called!), Tim and I got talking about inventions like these – Who comes up with them? If I lived a long life, I’d probably never dream up something like this!
Also, why don’t restaurants serve them? Even in all the hippie, fermented, vegetarian, vegan and organic restaurants we’ve searched out in the last few years, we can’t remember ever seeing zucchini noodles on a menu. Have you? We’ve seen other variations, like zucchini ribbons, but we’re waiting for the zoodle revolution!
Fittingly, we bought it right around the time that we have been cooking from Golubka’s Anya Kassoff’s new book, The Vibrant Table, which has a marvelous recipe for zucchini spaghetti with peaches and pumpkin seed pesto mixed throughout.
I’ve known Anya in the blog world for a few years now, and I like her for two reasons: she is always kind, surprisingly kind in fact, and also she has a rational, balanced philosophy on food. If you get her book, read the first few pages of introduction, and you’ll see what I mean.
It’s always vegetarian, mostly vegan and sometimes raw (and I would add stunningly beautiful to flip through) and photographed by her daughter Masha Davydova, of Golubka.
We subbed in the peaches for what was originally nectarines but kept most everything else the same, and, boy, what a perfect, light, refreshing lunch to eat on a 90-degree day in Nashville!
Tim and I heaped big piles on our plates, touched them up with salt and pepper, and sat side by side on our sofa, as unsure as ever about what the future holds for us, home-wise, but currently, thankfully, surrounded by a neighborhood we’ve grown to love.Print
Are you looking for a healthy spiralizer recipe that’s quick and easy to make? Try this vegan Zucchini Spaghetti with Peaches and Pumpkin Seed Pesto. Low in calories and high in nutrients and taste.
For the Pumpkin Seed Pesto:
- 1 tablespoon coconut oil, melted
- 1 cup (160 g) raw, unsalted pumpkin seeds (pepitas)
- 1/4 teaspoon sea salt
- 2 tablespoons olive oil
- 1 cup packed fresh basil leaves
- 2 tablespoons water
- 1 tablespoon freshly squeezed lemon juice
- 1/2 garlic clove, minced
For the Zucchini Spaghetti Noodles (or, Zoodles!):
- 2 small to medium zucchinis (about 1 1/2 pounds or 680 g)
- 2 ripe organic peaches (if not organic, peel skin), pitted and sliced
- Fresh basil leaves, for garnish
- Preheat the oven to 375°F (190°C).
- In a baking dish, combine melted coconut oil with pumpkin seeds and salt. Toast for 10 minutes, or until seeds are puffed up and golden. Let cool slightly.
- In a food processor, grind pumpkin seeds until they’re what Anya calls the size of small breadcrumbs. Then add olive oil, basil, water, lemon juice and garlic. Blend until mixture is like a smooth paste. If you want it a little thinner, add more oil or lemon juice.
- To make the zucchini noodles, use a spiral slicer to create about 5 cups of raw noodles from 2 zucchini.
- Toss your zucchini noodles with about 5 tablespoons of the pesto (extra can be refrigerated for up to 3 days) in a large bowl. Add peach slices, and garnish with basil and small dollops of extra pesto, if desired. We also added salt and black pepper to taste.
Adapted from The Vibrant Table cookbook.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: vegetable noodles
- Method: baking
- Cuisine: dinner
Keywords: vegan, zoodles, zucchini noodles, vegetable pasta, pesto
Did you make this zucchini spaghetti and love it like we did? Let us know in the comments below and please rate the recipe!
Looking for more tasty spiralized recipes? These are some of our favorites:
- Fresh Zucchini Pasta with Tomatoes and Homemade Pesto
- Bright Kale and Grapefruit Salad with Spiralized Apple and Red Onion
- Spicy Spiralized Kohlrabi Slaw
Photos by Shanna Mallon, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details.See our TOS for more details. Originally published on May 31st, 2014. Last updated: May 20, 2021 at 16:47 pm.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Shanna Mallon
Shanna Mallon is a freelance writer who holds an MA in writing from DePaul University. Her work has been featured in a variety of media outlets, including The Kitchn, Better Homes & Gardens, Taste of Home, Houzz.com, Foodista, Entrepreneur, and Ragan PR. In 2014, she co-authored The Einkorn Cookbook with her husband, Tim. Today, you can find her digging into food topics and celebrating the everyday grace of eating on her blog, Go Eat Your Bread with Joy. Shanna lives in Nashville, Tennessee, with Tim and their two small kids.