My kids have this love/hate thing going on with zoodles. Sometimes my oldest 2 boys love them and other times they look at me sideways when I serve it.
Zoodles are just zucchini used as noodles in a recipe. It's perfect for people who are interested in eating more gluten-free meals and for those (like me) who want to make a quick lunch.
This recipe is definitely one that doesn't require that you turn on the stove. All you need is a spiraler (or vegetable peeler like I used in the other recipe), your blender and other ingredients for the sauce.
Our experience with zoodles:
*I've tried making the zoodles by steaming and sauteing them a few times before and they come too watery. We prefer them uncooked/raw.
*My kids seem to like zoodles with marinara sauce more than with alfredo and avocado sauce (I made a vegan version using avocado from FitMenCook).
*We usually eat our zoodles without the skin, so I don't know whether or not there's a difference in flavor/texture with the skin on.
Eric and I love the flavor of this recipe and it didn't take much time at all for me to get this on the table for lunch.
Here it is! Try it and let me know whether or not your family likes it. :-)
Keywords: raw entree vegan vegetarian
Ingredients (Serves 4)
- 5 large zucchini
- 1 cup cashews, soaked in water for at least 2 hours
- 1/2 cup water (add more water if the sauce is too thick)
- 1 garlic clove
- Juice of 1 lemon
- 1 tablespoon tahini
- 1/2 teaspoon sea salt
- 1 teaspoon oregano
- 1 tablespoon nutritional yeast
- 1 cup spring mix lettuce
Using a spiraler, vegetable peeler or knife and cut the zucchini into strips.
To make the sauce: In a blender add in all the remaining ingredients (except the spring mix) and process until smooth.
In a large bowl, cover the zucchini with the alfredo sauce and use tongs to combine the sauce and zucchini evenly.
Mix in spring mix and enjoy!