Zucchini Noodle Recipes For Low- or No-Carb Diets
There was once a time when eating your daily serving of vegetables meant a heaping pile of steamed broccoli or green beans sitting on your plate at the dinner table. Today, more and more people are embracing vegetables and all the innovative ways to incorporate them into their diets through snacks and meals. Moreover, vegetables are becoming a replacement of carbs in many popular recipes. From cauliflower pizza crust to lettuce wrap tacos, foregoing those not-so-good-for-you carbohydrates in favor of earthy, nutritional and colorful veggies is the way to go.
If you're looking to jump on board the veggie-centric diet or just want to try out a tasty new meal filled with colorful, fun spirals of veggies, the Oster® Electric Spiralizer will be your new best friend. Once you've chopped the ends off your veggies and then cut each in half, simply secure the first veggie in the chute and push down to spiralize. In just seconds, the sharp blade slices the vegetable to form beautiful swirls of vegetable noodles disguised as your favorite pastas. Best of all, the spirals fall right into the capacity prep bowl so that you don't have to run around the kitchen catching stray noodles. All the hard work is taken care of - all that's left for you to do is enjoy the meal! Here are some delicious spiralized-vegetable recipes to try:
Pesto and Avocado Shrimp Zucchini Noodles
You may as well just call this the "green goddess noodle recipe." Green noodles, green nuts, green sauce and green avocados make for one bright dish. The combination of creamy avocado and pesto is already a match made in heaven and when you top it with savory sauteed shrimp, each bite is out of this world.
- 5-6 medium zucchinis
- 3/4 teaspoon salt, divided
- 1 ripe avocado
- 1 cup packed fresh basil leaves
- 1/4 cup unsalted shelled pistachios
- 2 tablespoons lemon juice
- 1/4 cup olive oil
- 1/2 pound frozen shrimp
- Seafood seasoning
- 1/2 cup pesto
Spiralize all zucchinis, one at a time, using the Oster® Electric Spiralizer. Place spirals in a colander and toss with salt. Let sit for 15 to 20 minutes as water drains. Squeeze out excess water. In a food processor, combine salt, avocado, basil leaves, pistachios and lemon juice. Pulse until chopped. Add 1/4 cup olive oil and pulse until smooth. Heat olive oil in skillet over medium-high heat. Add garlic and cook for 30 seconds while stirring. Add shrimp and sprinkle with seasoning Cook for about 4 to 5 minutes, until shrimp is fully cooked. Transfer shrimp to bowl. Add zucchini noodles and gently toss for about 3 minutes. Move noodles to bowl and add pesto, tossing lightly to combine. Serve with grated Parmesan cheese, if desired.
Thai Chicken and Peanut Zucchini Noodles
For another nutty burst of flavor with your zucchini noodles, try this Thai-inspired chicken dish, a healthier spin-off of the pad Thai staple.
- 3 large zucchinis
- 2 tablespoons sesame oil
- 2 teaspoons minced garlic
- 1 cup shredded carrots
- 1 cup thinly sliced cabbage
- 1 large bell pepper, thinly sliced
- 2 large chicken breasts, cooked and shredded
- 1/2 cup creamy peanut butter
- 1/3 cup honey
- 1/3 cup soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 2 teaspoons fresh ginger, minced
- 1-2 teaspoons hot chili sauce
- 1 tablespoon sesame seeds, for topping
- Handful of cilantro, for topping
- 1/2 cup peanuts, for topping
Use the Oster® Electric Spiralizer to prepare zucchini noodles. Heat sesame oil in skillet over medium-high heat. Add garlic, carrots, cabbage and bell pepper and cook for about 5 minutes. Add zucchini noodles and chicken, stirring until hot, for about 3 minutes. Transfer to serving dish. In a small saucepan, combine peanut butter, honey, soy sauce, sesame oil, rice vinegar, ginger and hot chili sauce. Cook sauce on low heat, stirring consistently until peanut butter is melted. Top noodles and vegetables with peanut sauce once done. Top with sesame seeds, cilantro or peanuts if desired.
Even if you're trying to cut out carbs, sometimes there's nothing like a zesty Italian dish covered in red sauce and cheesy goodness. The good news is that even with your zucchini noodles, you can enjoy the delicious Italian cuisine right in your own home. This dish - which is easily prepared in just 20 minutes - can also be made without the chicken.
- 1/4 cup whole-wheat breadcrumbs
- 1/4 cup panko bread crumbs
- 1/4 cup Parmesan cheese
- 1 teaspoon dried Italian herbs
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 4 chicken breasts (about 1 pound)
- 1 1/2 cups vodka tomato sauce
- 4 slices fresh mozzarella cheese
- 2 zucchinis
Heat oven to 425 degrees. Combine whole-wheat breadcrumbs, panko bread crumbs, Parmesan cheese and Italian herbs in a pan. Slice chicken breasts into pieces and toss in the breadcrumb mixture. Heat olive oil in a skillet over medium high heat. Cook chicken until browned on all sides. Move skillet to oven and bake for 5 to 10 minutes, until chicken is fully cooked. Add tomato sauce and slices of mozzarella cheese. Use the Oster® Electric Spiralizer to prepare zucchini noodles. Serve chicken over spiralized zucchini. Top with parsley and more Parmesan cheese, if desired.