Definitely one of best ways to cook zoodles! Also, this dish is extremely versatile and you can add several types of meat and complementing vegetables to customize the outcome. The lemongrass and coconut flavors delight the taste buds, and the zucchini noodles fill you up without excessive calories.īy following the directions in this recipe and draining and blotting the zoodles, you’ll be left with a delightful, tender texture. Resist the urge to order Thai takeout food and try this simple vegan recipe instead. Lemongrass Green Coconut Curry Soup With Zucchini Noodles It’s a real crowd pleaser if you’re trying to maintain a nutritious diet and also cater to people who don’t eat meat and dairy products.Ĥ. Because you can eat sesame zoodles either warm or cold, they’re also convenient to take on the go.įilled with wholesome ingredients, this dish is both raw and vegan. When the finished recipe sits for too long, it gets a little watery.īecause you can make these in 10 minutes, they’re great if you lead a busy life and need a lunch or dinner option that’s healthy and tasty. If possible, prepare it just before you plan to serve it. The zing of summer tomatoes and the distinctive taste of basil come together in this easy-to-make dish. Raw Spiralized Zucchini Noodles With Tomatoes and Pesto Want to save any of these recipes for later? Roll over the images to pin them to your healthy recipe board on Pinterest, or scroll to the bottom of the page for an overall image to pin!ġ. Keep reading to make your mouth start watering for scrumptious selections that’ll almost certainly replace your old pasta standbys. However, zoodles, or vegetables made into noodle-like strands, are delicious and delectable alternatives that you can make even if you don’t have a spiralizer. Pasta is normally thought of as a food that’s high in calories but doesn’t have much nutritional value. When you buy through links on our site, we may earn an affiliate commission. Serve warm or room temperature.We are reader-supported. Transfer the zucchini noodles to a serving bowl and top with more cheese, if desired. Toss well, then taste and adjust seasoning, if necessary (be sure to add enough salt to bring out all the flavors). Do not overcook.Īdd the pesto, Parmigiano-Reggiano, toasted nuts, 1/4 teaspoon salt, and a few grinds of pepper.
Don’t worry they’ll cook down.Ĭook the zucchini noodles, stirring gently with tongs, for about 2 minutes, until just softened. Heat the oil in a large non-stick pan over medium-high heat. Work your way around the zucchini and stop when you get to the seeds. Using a vegetable peeler, press firmly and peel zucchini into long, wide ribbons. What You’ll Need To Make Zucchini Noodles with Pesto Pesto loaded with garlic and basil adds vibrant flavor. Peeling the zucchini into wide ribbons and discarding the seeds makes it less watery and creates more surface area for the sauce to coat, almost like pappardelle pasta. However, its mild flavor can be a bit bland, so when my garden bursts with zucchini every summer, I’m always looking for new ways to spice it up. With its tender flesh and delicate flavor, zucchini is nothing if not versatile - you can grill it, sauté it, fry it, and even bake into breads.
These zucchini noodles are peeled into wide ribbons to mimic pappardelle pasta, and pesto adds vibrant summer flavor.
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