I’m sure you’ve heard it before…to replace your pasta portions with zoodles (aka zucchini noodles). It is basically zucchini that has been cut to resemble spaghetti noodles. Increasing in popularity as a low calorie, low carbohydrate, nutrient dense and gluten free food. It’s definitely worth trying as a pasta alternative.
How To Make Them? You can use a fancy tool to shape your vegetables. In case you are not interested in purchasing this unique kitchen gadget, there is good news, a julienne peeler will do the trick for softer vegetables like zucchini and summer squash. The easiest way to do this is to lean the bottom on a flat surface and hold the top/side of the squash. Working in sections, peel straight down. Stop once you hit the seeds as this part will not create the spaghetti like strands we are looking for. Rotate and continue peeling until you are left with the seeded core of the squash. Save this piece for use in another recipe. Once you have your “noodles,” you may choose to cook them briefly (3-4 minutes) in a pan until tender or you can enjoy them raw topped with your favorite sauces, dressings or seasonings.
Almond Summer Squash/Zucchini Noodles Salad
Almond Dressing whisk together the following ingredients:
- 1½ tablespoons almond butter
- 1 clove garlic, minced
- 1 tablespoon tahini paste
- 1 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- 1 tablespoon red wine vinegar
- 1 tablespoon honey
Salad Ingredients
- 1 large yellow squash or zucchini
- 1 small orange pepper, julienne
Preparations
- Use a julienne peeler (like this one) to peel the squash.
- Combine together the squash and pepper.
- Pour dressing over the salad. Toss to coat evenly.
Yield: ~¼ cup dressing & 2 cups salad
Nutrition per ½ Cup Serving: 125 Calories/ 9g fat/ 9g carbohydrates/ 1g fiber/ 3g protein/ High in vitamin C (151%DV)
Yummo!
Yum!