Zucchini Noodles AKA ZOODLES
I really underestimated this trend. If I’m being honest, I thought this was just another food fad like kale or fro-yo, but this trend has become my newest culinary canvas. Any kind of pasta can now be made with zucchini. Alfredo. Carbonara. Cacio e pepe. Pesto. Vodka sauce. Marinara. And these are just the Italian recipes! Think about the myriad of possibilities when you open the door to Chinese and Thai food. MIND BLOWN.
That being said, I have a lot of recipes I need to experiment with, but I have tried a few that I find particularly tasty. My first experience with zoodles was making a Goat Cheese Tomato Sauce topped with seared shrimp. My second cooking experiment led me to making a Thai Peanut Sauce for #meatlessmonday. Both were particularly tasty and off the charts healthy. That’s the thing about zoodles, they boast 85% less calories than a regular serving of pasta noodles, they’re satiating without being too filling, and they’re paleo, gluten-free, & whole 30-approved. I’ve come to appreciate this trend immensely and I believe you will too. If you’re concerned about the equipment this might involve, have no fear! I was able to find a spiralizer on Amazon for less than $10, so you don’t have to pay a fortune for a simple kitchen tool. My spiralizer is handy, compact, and boasted fabulous reviews online. Buy it by clicking the link below…
I’ve only ever used my spiralizer for zucchini, but my goal is to experiment with carrots and sweet potatoes as well. I love the fact that it takes up very little cabinet space compared to other spiralizers, and that I have the choice of making thicker or thinner noodles since it’s two-sided. If I were to leave a review on Amazon right now, I’d give it 5 stars.
Using my new spiralizer, I was able to concoct a Thai Peanut Zoodle recipe that I’m so excited to share with you. Since I often cook for one, I’m providing the ingredient measurements for 1 (in parentheses) as well as the standard 4 servings.
- 3 (1) whole zucchini, spiralized
- 1 (1/3) bell pepper, sliced
- 1/3 cup (1 Tbsp) natural crunchy peanut butter (Jif brand is my favorite)
- 1 tsp (1/4 tsp) organic honey
- 1/4 tsp (1 pinch) ground ginger
- 1 tsp (1/4 tsp) Sriracha
- 2 Tbsp (1/2 tsp) low-sodium soy sauce
- 2 Tbsp (1 Tbsp) lime juice
- 4 Tbsp (1 Tbsp) room temperature water
- optional toppings: unsalted peanuts, sesame seeds, scallions
- Sauté bell pepper slices in pan over medium high heat in 1 tsp of olive oil for 2-3 minutes until slightly softened. Take pan off the heat.
- Create peanut sauce in separate dish. Whisk together peanut butter, water, honey, ginger, Sriracha, soy sauce, and lime juice until well combined.
- Add zucchini noodles to pan with bell peppers and cook over medium high heat until cooked through, approximately 3 minutes. Add peanut sauce to noodle pan and stir until well incorporated. Serve immediately. Top with peanuts, sesame seeds, and scallions to taste.
Don’t be afraid to try this recipe, I know I was initially but I’m so glad I did. Spiralized vegetables open up a whole new world of healthy kitchen creations. Join me and let’s get zany for zoodles!