Zucchini Noodle Bowl with Lemon Jalapeno Caesar

This year for Christmas, I got a spiralizer and I have been feeding everything through it I can think of. It's an awesome kitchen tool that's totally affordable and will quickly become your new favorite toy. My favorite application is still the zucchini. It makes the noodles really long, thin and luxurious! You can twirl them into nests and it's just like eating spaghetti, especially if you peel the skin first. That can be a helpful trick for someone who is unsure about eating a zucchini noodle - especially kids. If you toss it in a tasty red sauce, I bet they would hardly know the difference. Also, they're so tender naturally that you can eat them raw, blanched or sauteed. 

In my previous post, I cut them by hand and served them with my cashew alfredo cream. You can do whatever cut suits your craving - angel hair, fettucine, penne etc... That method works just as well, it just takes a little longer. For this one, I switched it up with a lemon jalapeno vinaigrette that was more like a caesar dressing with a kick. Easily whipped up in the blender, it keeps for about two weeks in a jar in the refrigerator. I garnished with fresh parsley, lemon zest, smoked paprika and shaved pecorino. Really delicious!

Don't these noodles look perfect swirled together with these little carrot moons? You can use any vegetables you like for this dish and adding chicken or salmon would be tasty additions too.

INGREDIENTS
2 or 3 medium - large zucchini will feed about 4 people - spiralized, sliced, julienned, shaved etc...
thick sliced mushrooms
sliced or quartered carrots
1|4 sliced red onion
other optional substitutions or additions could be sliced sweet bell peppers, broccoli florets, sweet potato, chopped tomatoes or red cabbage
fresh chopped parsley
diced jalapeno for heat (optional of course)
minced garlic if you don't make the dressing (it has garlic in it)
lemon slices
smoked paprika
shaved or grated pecorino or parmesan
salt + pepper
olive oil

DRESSING
2 tablespoons vegenaise (or mayonaise)
2 tablespoons plain greek yogurt
a squeeze of dijon mustard
2 cloves chopped garlic
a few dashes of worstershire
juice from 1|2 a lemon
freshly grated pecorino or parmesan
2 - 3 anchovies (optional but highly recommended)
chopped fresh jalapeno if you like it spicy
black pepper
about 1|4 cup olive oil
Blend everything together except for the olive oil. Stream it SLOWLY in through the top so that it emulsifies and binds the dressing together. This will keep in a jar for up to two weeks in the refrigerator. Set it aside for the end of the sautee.

DIRECTIONS
Heat up your olive oil in a large skillet on medium - high. Add the onion and the carrot, season with a little salt and sautee about 5 minutes. Add the mushroom and any other vegetables you want to use. Let it go another 5 - 7 minutes. Add the zucchini noodles last, season with black pepper, fresh parsley and about 4 spoonfuls of the dressing. Stir everything together. Cover and turn off the heat for another 7 - 10 minutes. Dress your bowl with the lemon juice and zest, grated cheese and smoked paprika. With or without a side salad, this is certainly a complete meal.

ENJOY!!