I am keeping this short and sweet today as I’m busily cooking up a storm in Australia, with lots of nourishing foods to help my step-dad recover from heart surgery (a tasty granola and quinoa porridge post will make it’s way into your repertoire soon!)
It’s actually hard to write a post about my new favorite summer dish, considering that it’s negative 6 degrees celsius here, but up until five days ago it was a regular feature in my lunch menu. I love zucchini noodles (zoodles) in any form or fashion, and I have my sister-in-law to thank for this most recent — and simple — iteration. I hope that you enjoy it as much as I do!
Why you need this:
I am happy to say that whole-grains have a welcome place in my diet, and that does include the occasional pasta dish, but more often than not I lean towards light, vegetable based dishes when the weather is warm. By choosing to replace your pasta with garlic zoodles, you’re lightening your carb and calorie load and getting a hefty dose of green goodness!
Zucchini is a good source of Vitamin C, a water soluble antioxidant that protects your cells from free radicals. Vitamin C helps your body metabolize cholesterol and keeps your tissue strong.
Zucchini is also rich in the minerals potassium and manganese. Potassium is a heart friendly electrolyte that can help to lower blood pressure by countering the effects of sodium. Manganese protects your tissues from free radicals and promotes healthy bone tissue development; stronger tissues and collagen production mean stronger bones and smoother, firmer skin. Manganese can also help to metabolize fats and carbohydrates, as well as promote the proper functioning of the thyroid gland and sex hormones (excellent news if you are worried about feeling “too tired” on your honeymoon!)
Why you want this:
As zucchini is a water-based vegetable it is very low in calories, only 21 calories per cup. This means that you can eat like a king when zucchini is on the table!
How to get your fiance on board:
Well, it’s not salad so that’s a good start… I dished this up with a hearty bolognese and that got the Groom’d tick of approval. If you need one more selling point, tell him that zucchini is usually on the menu for bodybuilders in the cutting phase — aka how to make that six-pack pop.
If you want to make this meal a little heartier add grilled shrimp or fresh ricotta.
- 2 Medium Zucchini (washed)
- 1 clove Garlic (finely sliced)
- 1 tablespoon Extra Virgin Olive Oil (EVOO)
- Small handful Basil Leaves (finely sliced)
- pinch Salt & Pepper
- 1 teaspoon Red Pepper Flakes / Chilli Flakes (optional)
- 1 tablespoon Parmesan Cheese or Nutritional Yeast (optional)
If you don’t have a spiralizer you can use a vegetable peeler and shave ribbons of zucchini fettuccine.
- Make zucchini noodles using a spiralizer, following equipment instructions.
- Toss zucchini noodles with remaining ingredients.
- Allow to stand for 5 minutes, to absorb flavors before serving
Now I’d Love To Hear From You!
What’s your favorite noodle? Wheat, GF, vege or kelp? Let me know in the comments below.
With Spiral Love,
Jennifer Dene xox