Meatless Monday: Zucchini Noodles
Just when I think you can’t get much better than spaghetti squash, Zucchini Noodles come and blow me away. They might be the most amazing invention since sliced bread (Ezekiel bread that is). All you need is a spiralizer, a few zucchinis, and a topping of your choice. I enjoyed them this weekend with homemade tomato sauce and a small serving of organic chicken breast. I really didn’t eat the chicken though because I was so full and satisfied from the heaping portion of zucchini.
This meal is a win win. The taste is, personally, just as satisfying as an indulgent Italian pasta dinner, and the nutritional benefits are vast. It’s loaded with vitamin C, folate, potassium, vitamin A, lutein, and zucchinis contain a high water content making them super low in calories. There are only about 45 calories in one zucchini which will give you one serving of your Zucchini Noodles. Now that is something to celebrate!
My favorite toppings for Zucchini Noodles are:
Home Tomato Sauce
Avocado Cream Sauce
Cashew Cream Sauce
You can get as creative as you would like. In fact, any recipe that calls for pasta noodles can be made with Zucchini Noodles.
2 Tbsp. olive oil
Kitchen Tool: Spiralizer
1.) Wash the zucchinis well.
2.) Slice the zucchinis in half and assemble one half at a time on spiralizer.
3.) Push through and allow noodles to fall into a bowl.
4.) Cut the noodles into sizes that you prefer (optional — but be aware that some can get very long!)
5.) Warm in a large pan over medium-low with olive oil until soft – about 5-10 minutes. (You can also use a microwave but I prefer the stove). You don’t have to heat them but they will soften after heated.
6.) If needed, drain the noodles before adding your desired toppings.