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Today I’m sharing 3 incredible recipes that all use zucchini noodles or “zoodles” which are a great gluten free alternative to pasta!
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Zoodles | 3 Ways
Shrimp Scampi Zoodles
1-2 tbsp butter
2 cloves garlic
¼ cup white wine
1lb shrimp, peeled and deveined
salt and pepper
2-3 large zucchini, zoodled
½ tsp red chili flakes
2 tbsp fresh parsley, chopped
1 lemon, zested and juiced
In a large skillet heat butter over medium-high heat. Once butter has melted add garlic and sauté until it becomes fragrant; about 30 seconds. Add white wine and shrimp.
Season with salt, pepper and red chili flakes. Cook shrimp until it has turned pink and opaque; about 3 minutes. Turn off heat and add zoodles, tossing until they are well coated. Finish with parsley, lemon zest and lemon juice.
Pad Thai Zoodles
2 tbsp lime juice
2 tbsp brown sugar
1½ tsp soy sauce
1 tsp fish sauce
¼ tsp red chili flakes
2 tbsp oil
8oz tofu, cubed
2 cloves garlic
½ red bell pepper, julienned
2-3 green onions, finely chopped
1 cup bean sprouts
2-3 large zucchini, zoodled
½ cup peanuts, chopped
2 tbsp fresh coriander, finely chopped
In a small bowl whisk lime juice, brown sugar, soy sauce, fish sauce and chili flakes. Set aside. In a large skillet heat oil over medium-high. Add tofu and cook, stirring often, until tofu becomes golden on all sides. Remove tofu from the skillet using a slotted spoon and drain the excess oil on some paper towels. In the same skillet add a little more oil if necessary and add the garlic, red bell pepper, green onions and bean sprouts. Cook until they begin to soften; about 2 or 3 minutes. Add the pad thai sauce, zoodles and half of the peanuts. Toss until everything is coated and the zoodles have softened slightly.
Serve topped with crushed peanuts, fresh coriander and a lime wedge.
Greek Zoodle Salad
2-3 large zucchini, zoodled
½ cup tomatoes, diced
¼ cup red onion, finely sliced
¼ cup roasted red peppers, finely chopped
¼ cup Kalamata olives, pitted and chopped
¼ cup feta cheese, crumbles
1 tsp Greek seasoning
3 tbsp olive oil
1 lemon, juiced
salt and pepper
fresh parsley
In a large bowl toss all ingredients until they are well combined. Serve salad with a little more crumbled feta and some fresh parsley.
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