Healthy zucchini noodle recipes
A fresh take on your regular pasta.
Sally Obermeder and Maha Koraiem shares their delicious pasta alternatives with zucchini noodles two ways.
Zucchini noodles with avocado pesto
Ingredients (serves 2)
- 3 medium zucchini (courgettes)
- 1 cup basil leaves
- 1 avocado, peeled, stone removed, roughly chopped
- Juice of 1 small lemon
- 1 garlic clove, crushed
- 2 tbsp pine nuts, toasted (or you can use cashews or walnuts)
- ¼ cup olive oil
- 1⁄3 cup shelled edamame beans, to serve
Method
Use a spiraliser or peeler to make zucchini ‘noodles’.
Put the basil, avocado, lemon juice, garlic and pine nuts into the bowl of a food processor and season with salt and pepper. Pulse, adding the olive oil a little at a time, until you achieve a paste-like texture. Taste and adjust seasoning if required.
Mix the zucchini noodles with the pesto, turning well until the zucchini noodles are coated.
Divide the noodles between two bowls and top each bowl with 2 tablespoons of edamame. Serve and enjoy.
Zucchini noodles with tomato & feta
Ingredients (serves 2)
- 3 medium zucchini (courgettes)
- 1 tbsp olive oil
- 2 garlic cloves, crushed
- 400 g cherry tomato medley,
- halved (if you can’t find a medley of tomatoes,
- then just use a mixture of red cherry tomatoes
- and golden cherry or grape tomatoes)
- ½ cup crumbled Danish feta or goat’s cheese
Method
Use a spiraliser or peeler to make zucchini ‘noodles’.
Heat the olive oil in a frying pan over medium heat. Add the garlic and stir until fragrant. Add half of the cherry tomatoes, half of the feta and the zucchini noodles, with a small pinch of salt and freshly ground black pepper to taste.
Mix well. Once the tomatoes have softened and slightly
caramelised (about 4 minutes), transfer the noodle mix to a serving platter. Top with the remaining tomatoes and scatter the remaining feta over.
For more tasty recipes, try this delicious, simple green smoothie for a nutritious breakfast.
