Zucchini Noodles with Pesto

IMG_0747Cook’s notes: Another wonderful spiralized zucchini recipe inspired by Two Peas and Their Pod. We sauteed the cherry tomatoes with the zucchini.

2 Tablespoons (1 oz) olive oil
16 oz cherry tomatoes
3 to 4 zucchinis, ends trimmed and spiralized (or cut into thin strips)
Olive oil for sautéing
Salt and freshly ground black pepper
Basil pesto, to taste

Heat a large skillet over a medium-high burner. Add the oil and tomatoes, stirring frequently, until the tomato skins start to split and release their juices. Add the zucchini and gently cook until zucchini is tender, about 2 to 3 minutes. Season with salt and freshly ground black pepper, to taste. Toss with pesto (about 1/4 cup, stir and add more if desired).

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Tuna Zucchini Noodles

Cook’s notes: Adapted from several recipes to make a quick weeknight dinner. You could increase the vegetable content by adding baby spinach to the zucchini. Top with Feta cheese, if desired.

TunaZucchini

3 zucchinis, spiralized (or cut into thin strips)
Olive oil for sautéing
Salt and freshly ground black pepper

Topping:
1 can (6 ounces) light tuna, packed in oil
1 can (15 ounces) chickpeas, drained
2 teaspoons dried parsley
1 large lemon (zest and juice [3 Tablespoons])
2 Tablespoons olive oil

Heat a large skillet over a medium-high burner. Gently cook the zucchini noodles until tender, about 2 to 3 minutes. Season with salt and freshly ground black pepper, to taste.

In a large bowl, combine the cooked zucchini, tuna, chickpeas, parsley, lemon juice and zest, 2 Tablespoons olive oil, salt and pepper to taste. Stir to combine. Serve immediately, or cover tightly and refrigerate up to 2 days.

Spiralized Cucumber Salad

IMG_0865Cook’s notes: This refreshing salad is good for hot summer days. We brought the components to a dinner party so guests could choose if they wanted olives or cheese in their salads.

Top butter lettuce leaves with:

  • Spiralized English cucumber
  • Cherry tomatoes, halved
  • Black olive slices
  • Crumbled feta cheese

Dressing: Best Recipe: Small Batch Italian Dressing (make a double recipe)

Sweet Potato Noodles with Peanut Sauce

IMG_0755Peeling is optional, but do wash and dry the sweet potatoes. Use your spiralize tool (or KitchenAid attachment or julienne peeler) to spiralize 1 -2 sweet potatoes. Saute the noodles in olive oil, 5-7 minutes, stirring until noodles are tender. Season with salt and pepper to taste.

I combined the cooked noodles with chickpeas (rinsed and drained) and this amazing peanut sauce (below), which is a combination of several recipes found online.

Resources: Dozen of recipes for sweet potato noodles at the inspiralized site.

Peanut Sauce

Stir all ingredients together in a medium-size bowl. Add more Sriracha to taste if desired.

1/3 cup peanut butter without added sugar
1/3 cup water
2 Tablespoons low-sodium soy sauce
2 Tablespoons lime juice
1 teaspoon sugar
1 garlic clove, crushed (1 teaspoon minced garlic)
1/8 teaspoon Sriracha chili sauce

Yellow Squash Noodles (“Squashetti”)

IMG_0749

“Squashetti” noodles served with brown rice and teriyaki meatballs

Cook’s notes: Make the vegetable “noodles” with a spiralizer device (I use a KitchenAid attachment) or a julienne peeler. Saute lightly in olive oil for a few minutes until tender. Season to taste with salt and pepper.

You can serve spiralized veggie noodles with any sauce you would put on regular pasta.

Resources:

The Slender Kitchen site describes 3 ways to make these noodles with different tools. The about Southern Food site has a lovely recipe for these noodles with garlic and parmesan.

Review: Zoodles with Spinach

IMG_0679Cook’s notes: Zoodles are “zucchini noodles” — thin shavings made either with a special tool or old-fashioned knife work. I used the spiralizer attachment for my KitchenAid, but you can also use a julienne peeler to make these veggie noodles.

This recipe is an amazing combination of spinach and zucchini noodles with butter and a little Parmesan cheese. Absolutely delicious and very fast to make.

Shown here: Leftovers served with a brown rice-quinoa mixture and roasted chicken thighs.

Instructions: Follow the easy steps by Two Peas and Their Pod (link).