zucchini noodles

Whether you’re a health-conscious fitness junkie, or adhering to a vegan lifestyle, zucchini noodles are a lifesaver. Zoodles (zucchini noodles) effectively cut carbs out of traditional pasta dishes and add a good source of protein instead. Zucchini and squash are excellent sources of Vitamin A, C, and B6, and provide the essential dietary fiber our routines often lack. There are a variety of options for vegetable spiralizers on the market right now that allow you to duplicate these dishes with ease, especially smaller, handheld gadgets that require less commitment in the kitchen. Here are a few recipes to get you started.

 

Greek Zoodle Salad

greek zucchini noodles

Time: 15 minutes

Serves: 2

What you’ll need:

2 large zucchinis

2 tablespoons lemon juice

1 tablespoon balsamic vinegar

1 cup cherry tomatoes, halved

½ cup pitted black or green olives

2 ounces low fat crumbled feta cheese

How it’s done:

Mix lemon juice, vinegar, and olive oil and set aside. Using a vegetable spiralizer, cut the zucchini into noodles. Combine zucchini noodles, tomatoes, olives, feta, and dressing until coated evenly. Serve chilled.

 

Zoodles Pad Thai

thai zucchini noodles

Time: 30 minutes

Serves: 2

What you’ll need:

2 large zucchinis

2 tablespoons fish sauce

2 tablespoons soy sauce

1 lime

1 scrambled egg

1/4 tablespoon cayenne pepper

2 cloves garlic, minced

1 cup chopped mushroom

1 cup extra firm tofu (or chicken if you prefer)

1/2 cup peanuts

How it’s done:

Heat vegetable oil in a skillet over medium heat. Add tofu or chicken and sauté until contents color and are almost completely cooked. Add cooked scrambled egg to mixture. Stir in the garlic. Reduce heat and add zoodles, sauces and peanuts. Combine all until fully cooked. Add a dash of lime juice for taste.

 

Sesame Zoodles

tofu sesame zucchini noodles

Time: 20 minutes

Serves: 3

What you’ll need:

2 cloves minced garlic

2 tablespoons sesame oil

4 medium zucchinis

¼ cup soy sauce

2 tablespoons balsamic vinegar

1 tablespoon creamy peanut butter

2 tablespoons sesame seeds

How it’s done:

Mix sesame oil, garlic, soy sauce, vinegar, and peanut butter in small bowl. Heat olive oil in large skillet over medium heat. Add zoodles and sauté until slightly softened. Drain zoodles and toss in dressing and sesame seeds. Serve lukewarm.

 

Zoodle Marinara

marinara zucchini noodles

Time: 15 minutes

Serves: 2

What you’ll need:

2 medium zucchinis

2 ripe tomatoes, chopped

8 ounces tomato paste

2 tablespoons balsamic vinegar

2 tablespoons parmesan cheese

1 clove diced garlic

How it’s done:

Blend tomatoes, paste, garlic, and vinegar in a blender until smooth. Heat in small pan on low heat and stir in zoodles. Top with parmesan cheese if desired. Serve warm.

 

Peanut Butter Zoodles

peanut zucchini noodles

Time: 30 minutes

Serves: 1-2

What you’ll need:

3 small zucchinis

1/2 bell pepper

1/2 tablespoon soy sauce

1 clove garlic, minced

1 tablespoon creamy peanut butter

1/2 teaspoon fresh ginger, grated

How it’s done:

Toss zoodles and peppers in a small bowl and set aside. In a separate bowl, combine peanut butter, soy sauce, garlic, and ginger with a tablespoon of water. Combine both bowls in medium skillet until fully cooked. Serve warm.