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| Asian Zucchini Noodle Stir-Fry with Shrimp Via Just a Taste |
Have you had zoodles yet? They are all the rage! Zoodles are zucchini noodles. You can make them by using a handy kitchen gadget called a spiralizer. Zoodles are a terrific gluten-free, grain-free, low carb alternative to noodles. We've found some great zoodles recipes for you to try. Enjoy!
Asian Zucchini Noodle Stir-Fry with Shrimp
Prep: 15 minutes Cook: 15 minutes Yield: 4 servings
Ingredients:
1/2 cup chicken or vegetable broth
1/4 cup hoisin sauce
1 Tablespoon low sodium soy sauce
2 teaspoons cornstarch
3 Tablespoons olive oil, divided
1 Tablespoon minced garlic
1 teaspoon minced fresh ginger
1 pound jumbo shrimp, shelled and deveined
1 medium bell pepper, sliced
1/2 cup shredded carrots
2/3 cup sliced red onions
1 cup sugar snap peas
2 medium zucchini, cut into noodles
Toasted sesame seeds, for garnish
Directions:
In a small bowl, whisk together the vegetable broth, hoisin sauce, soy sauce and cornstarch. Set the mixture aside.
Place a large sauté pan or wok over medium-low heat. Add 2 tablespoons olive oil and and heat it for 1 minute. Add the garlic and ginger and cook for 2 minutes, stirring constantly.
Add the shrimp to the pan and cook, stirring as needed, until the shrimp are cooked throughout and pink on all sides, about 3 minutes. Season the shrimp with salt and pepper and then transfer them to a bowl, leaving any liquid in the pan.
Increase the heat to medium. Add the remaining 1 Tablespoon of olive oil to the pan, then add the bell pepper, carrots, red onions and snow peas and cook, stirring constantly, for 3 to 4 minutes until the vegetables are crisp but tender. Add the prepared sauce and cook, stirring constantly, for 2 minutes until the sauce thickens slightly. Return the shrimp to the pan, stirring to combine, then add the zucchini noodles and cook, tossing to coat, for 1 minute.
Transfer the stir-fry to serving plates, garnish with toasted sesame seeds and serve immediately.
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| Chicken and Zucchini Noodle Caprese Via Skinny Taste |
Chicken and Zucchini Noodle Caprese
Total Time: 30 minutes
Ingredients:
1/2 lb boneless skinless chicken breast, cut 1/2-inch cubes
kosher salt
1/4 teaspoon dried oregano
1 tablespoon olive oil
3 garlic cloves, chopped
3/4 lb grape tomatoes, cut in half
pinch crushed red pepper flakes
Kosher Salt and freshly ground black pepper, to taste
1 tbsp chopped fresh basil
1 large zucchini, spiralized with Blade D
2 oz fresh mini mozzarella balls, cut in half
Directions:
Start by spiralizing the zucchini using blade D if you have the Inspiralizer, or the thickest noodle blade your spiralizer has.
Season the chicken with 1/2 teaspoon salt, pepper and oregano.
In a large non-stick pan set over med-high heat, heat 1/2 tablespoon of the oil.
Add the chicken and cook, stirring until browned and cooked through, about 6 minutes. Set aside.
Reduce heat to medium, add the remaining oil and garlic and cook until golden, 30 seconds. Add the tomatoes, and crushed red pepper flakes, and season with 1/4 teaspoon salt and black pepper.
Reduce the heat to low. Simmer, covered, until the tomatoes soften, 15 minutes.
Increase heat to high, stir in the zucchini and basil, season with 1/4 teaspoon salt and cook 2 minutes.
Add the chicken back to the skillet along with the mozzarella and serve right away.
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| Zucchini Noodles with Creamy Avocado Pesto Via Eat Yourself Skinny |
Zucchini Noodles with Creamy Avocado Pesto
Serves: 8 Servings
Ingredients:
6 large zucchini, spiralized
1 Tbsp olive oil
For the Sauce:
2 ripe avocados
1 cup fresh basil leaves
3 cloves garlic
1/4 cup pine nuts
2 Tbsp lemon juice
1/2 tsp. sea salt
3 Tbsp olive oil
Cracked black pepper, to taste
Instructions:
Spiralize your zucchini and set aside on paper towels so that any excess water is soaked up.
In a food processor, add avocados, basil leaves, garlic, pine nuts, lemon juice and sea salt and pulse until finely chopped. Then with the motor still running, add olive oil in a slow stream until emulsified and creamy.
Drizzle olive oil in a large skillet over medium high heat then add zucchini noodles, cooking for about 1 to 2 minutes until tender.
Add zucchini noodles to a large bowl and toss with avocado pesto. Season with cracked pepper and a little Parmesan, serve and enjoy!
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