I’ve been on the fence for a while about whether I should buy a spiralizer. I want to make rutabaga noodles so badly, but I can’t seem to bring myself to purchase another kitchen gadget. I’ve made zoodles by hand with my julienne peeler, but it’s a huge pain. After adding the spiralizer to my cart on Amazon several times and then taking it back out again, I’ve decided that I’m going to ask for one for my birthday next month (are you reading this, Mom?). I won’t feel as bad about getting yet another cooking tool if it is a gift from my wonderful mother.
In the meantime, I was excited to find this zucchini lasagna over on Sarah and Tim’s blog, Curious Cuisiniere, because it uses veggie noodles that you don’t need any special gadgets to make. Strips of zucchini stand in for lasagna noodles, but all the great Italian flavors and delicious textures of the original dish still come through.
Curious Cuisiniere was my assignment for this month’s Secret Recipe Club reveal, and I had a great time perusing the site to choose a dish. I noticed that this recipe isn’t their only noodle-free lasagna–they also have a butternut squash lasagna that I’m planning to try in the fall. Sarah and Tim also have recipes from countries all around the world, and the best part is that they have an interactive map that helps you explore food from different regions. Click on India, for example, and you’ll be taken to a page with all of the Indian recipes on Curious Cuisiniere. So cool! If you’re looking to expand your palate and cooking repertoire with some food from faraway lands, their blog is the place to do it.