I caved in about a month ago. I let myself buy a spiral vegetable slicer, a kitchen gadget that I had repeatedly told myself I didn’t need. First off, where was I going to store it in our small kitchen, already bursting at the seams? And then what if I didn’t even like the thing? What if all the hype didn’t quite measure up? Then what?!
But after visiting my friend Joanne in NYC this past summer and eating the wonderful raw zucchini salad she served one evening, plus having a convincing conversation with Liz about this crazy zucchini noodle maker contraption, I knew that I needed one. Yes, my spiralizer questioning zoomed quickly from a held-off want to a burning need in one lovely New York City visit. And you know what? I can say that I love my new kitchen gadget. It makes the most awesome textured raw zucchini “noodles” salads. And here, with this Cheesy Zucchini Noodles Bake with Roasted Corn and Red Pepper, I have ventured into placing those noodles in the oven, too. I think my friend Amanda, Queen of Zucchini, would be very proud of how far I’ve come since getting my hands on her newly released cookbook, Smitten with Squash. I’ve truly taken her love of squash to heart!