14 August 2024
There is nothing like summer for fresh vegetables like zucchini. While sometimes kids balk at the thought, finding new and interesting ways to serve them is at least a chance for a trial run. Zucchini noodles, or zoodles, are a fun substitute for pasta or an addition to a lot of meals.
Sesame Zucchini Noodles
Ingredients:
- 4 medium zucchinis
- 3 tablespoons sesame seed oil
- 1 small onion, chopped
- 4 cloves garlic, minced or pressed
- 1 inch fresh ginger peeled and chopped
- 2 tablespoons soy sauce or tamari
- 3 cups kale, finely chopped
- toasted sesame seeds for garnish, optional
Directions:
- Spiralize zucchini
- In a large pan, heat sesame oil. Add onions, garlic, and ginger. Saute for about 5 minutes.
- Add zucchini and soy sauce/tamari. Cook for an additional 4 minutes on high.
- Add kale. Cook for another 2 minutes.
- Garnish with toasted sesame seeds and/or red pepper flakes.
- Add protein if desired or serve as a side dish.
Zoodles with Chicken
Ingredients:
- 3 boneless, skinless chicken breasts
- 4 tablespoons avocado oil, divided
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- salt and pepper to taste
- 3 large zucchini, spiralized
- 2 cloves garlic, minced or pressed
- 4 cups baby spinach
- ¼ cup shredded Parmesan cheese
Directions:
- Place chicken in a baking dish and coat both sides of each with 2 tablespoons avocado oil. Salt and pepper to taste. Sprinkle garlic powder and all dried herbs on both sides.
- Bake in an oven preheated to 425 until internal temperature is 165.
- Remove from oven; allow to rest for a few minutes, and dice chicken.
- Heat 2 tablespoons avocado oil in a large pan. Add minced/pressed garlic and stir for 30 seconds.
- Add baby spinach and allow to wilt.
- Add chicken and zucchini noodles.
- Garnish with Parmesan
Pesto Zucchini Noodles and Salmon
Ingredients:
- 4 ounces skinless salmon
- salt and pepper to taste
- 1 tablespoon pesto, home made or purchased
- 1 large zucchini, spiralized
- ¼ avocado, sliced
- 3 cherry tomatoes, halved
Directions:
- Season salmon with salt and pepper to taste.
- Line a baking sheet with parchment paper. Bake salmon in an oven preheated to 425 until it is cooked through and is still flaky.
- Meanwhile, toss zucchini noodles in pesto.
- Combine all into a bowl.
Ground Beef and Zoodles in Peanut Sauce
Ingredients:
- 1 teaspoon garlic powder
- salt and pepper to taste
- ½ teaspoon ground cumin
- ½ teaspoon oregano
- ½ teaspoon dried parsley
- ½ teaspoon dried mint
- 1 pound lean ground beef
- 2 teaspoons olive oil, or as needed
- 1 small onion, finely chopped
- ½ cup water
- 2 tablespoons lemon juice
- ¾ cup chopped fresh mint
- ¾ cup chopped fresh parsley
- 6 tablespoons soft creamy peanut butter
- 2 tablespoons tahini
- ¼ cup warm water
- 2 teaspoons granulated sugar or artificial sweetener
- ½ teaspoon garlic, minced or pressed
- 4 teaspoons soy sauce
- 2 – 3 teaspoons hot sauce, or to taste
- 2 medium zucchini, spiralized
- 1 tablespoon olive oil
- 4 cloves garlic
- salt and pepper to taste
Directions:
- Combine garlic powder, salt, pepper, cumin, oregano, dried parsley, and dried mint.
- Heat 2 teaspoons olive oil in a pan. Add ground beef. Season with spice mix. Cook until beef is browned, breaking it apart as it cooks.
- When beef is 90% cooked, move it to the side of the pan. Add onions and cook them until softened. Add additional oil if necessary.
- Stir together and add lemon juice and water. Reduce heat to low.
- In a microwave safe bowl, combine peanut butter and tahini and nuke just to soften.
- Whisk in warm water, lemon juice, sweetener or sugar, minced or pressed garlic, soy sauce, and hot sauce.
- Heat tablespoon of olive oil in a large pan. Add garlic cloves and cook until aromatic. Discard garlic.
- Add zucchini noodles to the pan. Season with salt and pepper to taste.
- Add chopped mint and parsley to the beef mixture.
- Combine beef and zucchini noodles to serve.
