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Got Zoodles? We Have 3 Recipes That You Will Want To Eat Every Day!
Photo credit: bigstock.com
Have you heard all the rage about zoodles? Zoodles are simply “noodles” that are cut out of zucchini. They look like white flour noodles but are super healthy because you make them from zucchini. Many people say that after cooking they can’t taste the difference.
Zucchini, sometimes called summer squash or green squash, have incredible health benefits. Something you certainly can’t say about white flour pasta! Zucchinies can lower blood pressure, are natural anti-inflammatory and cancer fighting foods!
If you don’t have one yet, go buy a kitchen tool called a spiral cutter. This will make cutting your zucchini into the perfect pasta shape. Once you have your tool and your zucchini, you are ready to go!
We have three fantastic recipes that you will love so much, you will find yourself craving them!
Got your zucchini? OK, then let’s go Zoodle!
1. Zoodles Kung Pao for Two
Ingredients:
- 2 Medium, organic zucchini, ends trimmed but not peeled
- 1 Teaspoon olive oil
- 6 Ounce boneless, skinless chicken breast cut into ½ size pieces
- ½ Organic red bell pepper, cut into ½ size pieces
- 1 Teaspoon sesame seed oil
- 2 Large cloves of organic garlic, minced
- 2 Tablespoons of crushed, dry roasted peanuts
- 1 Teaspoon of freshly ground ginger root
- 2 Tablespoons of organic scallions thinly sliced
Sauce Ingredients:
- 2 Teaspoons of cornstarch
- 2 Teaspoons of sugar
- ½ Tablespoon red chili paste (optional)
- 2.5 Tablespoons of water
- 1 Teaspoon of hoisin sauce
- 1 Tablespoon of balsamic vinegar
- 1.5 Tablespoons of reduced sodium soy sauce
Directions:
Using the thickest possible blade of your shredder, cut the zucchini into long, spaghetti like strips. If you like, you can cut the pieces into 6-inch-long sections so that they are easier to eat. In a small bowl, mix together the ingredients for the sauce using a wire whisk or fork and set aside. Season your chicken breasts with a bit of salt and pepper (to taste).Heat the oil in a large, deep pot, pan, or wok. Turn the fire to a medium high heat. Add the chicken pieces and cook them until they are brown (about 4 to 5 minutes), then set aside to drain on a paper towel. Add the sesame oil, garlic, and ginger to the pan and stir for about 30 seconds. Add the soy sauce mixture and bell pepper. Bring to boil, then reduce heat. Simmer until this has thickened, about another 2 minutes. Now stir in your zoodles and mix well for another 2 minutes. It might seem dry at first but after about 30 seconds, the zoodles release their water and make a terrific sauce. After 2 minutes, add your chicken and coat with the sauce. Divide into two bowls and top with the scallions and peanuts.
Continue to Page 2
Photo credit: bigstock.com
2. Zoodles with Pesto Sauce
Ingredients:
- 4 Small, organic zucchinis, ends trimmed but not peeled
- 2 Cups of packed, fresh basil leaves
- 2 Large cloves of organic garlic
- 1/3 Cup of olive oil
- 2 Teaspoons of fresh, organic lemon juice
- ¼ cup of freshly grated Parmesan cheese
- Cherry or grape tomatoes (optional)
- Salt and pepper to taste
Directions:
- Use your spiral cutter to make zoodles from your zucchini
- Add the basil and garlic in your food processor and pulse until coarsely chopped
- Slowly start adding the olive oil in a constant stream while the processor is running. Stop and scrape the sides
- Add the Parmesan cheese and lemon juice
- Pulse one more time until blended
- Add the salt and pepper
Now pour the pesto over your zoodles and add tomatoes if you like. That’s it! This is a super quick and easy lunch that you can make in 15 minutes!
Continue to Page 3
Photo credit: bigstock.com
3. Zoodles with Avocado Pepita Pesto Sauce
Ingredients:
- 5 Small, organic zucchinis, spiralized
- 1 Small, organic avocado
- ¼ Cup pepitas
- 1 Cup packed, fresh basil
- Juice from one organic lemon
- 3 Tablespoons of olive oil
- 3 Tablespoons water
- 1 Organic tomato, diced
- Salt and pepper to taste
READ ALSO: Reasons Why You Should Learn To Love This Veggie If You Don’t Already
Instructions:
Place the avocado, basil, lemon juice, and pepitas in your good processor and pulse. Stream in the water and olive oil until smooth and creamy. Add the salt and pepper to suit your taste. Pour over the zoodles and toss until all the zoodles are covered. Serve. If you prefer this dish warm, you can put the sauce in the microwave for one minute before pouring over your zoodles.
Who ever imagined that eating vegetables could taste so darn good?!
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