A few months ago, sister from another mister, Samantha Schultz of The Peanuts Gang got in a pretty heated exchange. I am a pretty passive person, and even as the presidential primaries edge closer, I still remain pretty even tempered. However, there are two topics on which I will debate fiercely: Food and Television. That’s right. Topics that matter. Samantha and I got into it about kale “chips.” Not whether they tasted ok or not, but whether or not if they were, in fact, chips or not. I was trying to explain to her that while by definition they weren’t “chips” in the American sense of the word, that in the U.K. chips are fries and sometimes fries are baked in the oven. She argued by definition chips are only potatoes deep fried and are delicious. After much heated discussion, eating of various foods, and a discussion about cutesy made up words like “staycation” (which bother me) she swayed me.

Which brings me to vegetable noodles, zucchini noodles, or zoodles (baahhhh!). For those that aren’t on top of their food trends, zucchini noodles by definition is zucchini (or even other veggies like, yellow squash, carrots, eggplant, etc) cut to look like noodles and then covered or cooked in some sort of sauce that might also be used to cover a tradition pasta. As I am a newly converted food purist, I have decided these aren’t “real noodles” they are fancy cut vegetables, but it doesn’t change that they are delicious. So I made my own recipe using one of the many gadgets I received this holiday season. 

For my birthday and Christmas, I received all things cooking and kitchen. George got me The Pioneer Woman: Dinnertime and my mother-in-law bought me a KitchenAid hand mixer so I can finally make my Grandma Nano’s 7 minute frosting recipe. Brian who loves to be my taste tester, went overboard this year. He decided to purchase for me some new Williams and Sonoma Oven Mitts, a KitchenAid Pasta Press Attachment, and a KitchenAid Spiralizer Attachment.

I have made tons of pasta, peeled lots of potatoes and apples, and have pretty much lived in the kitchen since my birthday. I’m ok with it.

There is one problem, however, someone has to eat all this food I’m cooking and baking. It is the New Year after all, so if I am going to make a cream sauce, perhaps I should give these fake noodles a try. Which is why instead of making another pasta in my pasta maker to go with this Shallot and Parmesan Cream Sauce I made up, I thought I would use my spiralizer to make zucchini “noodles” for something a little lighter (as if you can lighten up a cream sauce containing butter and cream, but I can try dammit).

Zucchini Noodles (or vegatables) with Shallot and Parmesan Cream Sauce

3 or 4 very large zucchini

1 small shallot minced

1 TBS olive oil

2 TBS unsalted butter

2 TBS all purpose flour

2 cups cream or whole milk

4 oz grated Parmesan cheese 

pinch of nutmeg (1/8 tsp)

Salt and Pepper to taste

Using your machine of choice (a spiralizer or even a vegetable peeler) cut zucchini into “noodles” and set aside.

(My sous chef measuring how long the spiralizer can make the zucchini)

In a large pan over medium low heat, add butter and olive oil.

When the butter has melted, add the minced shallot and sauté stirring consistently until the shallot is soft. This should take about 2 or 3 minutes.

Next, sprinkle the flour into the pan. Stir the mixture for about 1 minute. This helps to create a roux, but also helps to remove the raw flour taste from the flour. 

Then, slowly stir in the cream. Cook this mixture stirring often until you have a warm sauce that can coat the back of a spoon. This should take about 2 or 3 minutes. 

Finally, stir in the Parmesan cheese and toss in the zucchini “noodles”

Pro Tip: Zucchini is mostly water, so when you toss it in the sauce, don’t leave it in there too long. Just enough to heat through and get coated, otherwise the sauce gets watered down.

Serve immediately with a few Parmesan shavings for garnish.

My taste tester, Brian said it was delicious, but he wished it was a bit heartier and suggested next time I add some chicken. I was thinking maybe even a chicken or turkey sausage? What say you? Would you try faux noodles?