What do you do when you have hundreds of zucchini in your garden? In the past, I often used to bake zucchini loaves and cakes. I try not to do as much baking anymore and I pay more attention to having healthier main dishes and snacks. Every year I make zucchini salsa because that is something I add to chili and mexican dishes. A newer option for using zucchinis is to make low-carb zucchini noodles. They are a healthy alternative to pasta, and you can eat more of them! All you need is a vegetable peeler or mandoline slicer. I recently bought a turning slicer to speed up the process of making zucchini noodles.
There are many sauces that I like to use on top of zucchini noodles: italian tomato, pesto and asian-style sauces. This Thai sauce is based on a recipe from Eat, Shrink & Be Merry by Janet and Greta Podleski. Before I had a turning slicer, I used to make this sauce with stir-fried vegetables and chicken breast pieces. I would often use garden zucchini and green beans, as well as red pepper and mushrooms. This time, I made this zucchini noodle recipe vegetarian for a "Meatless Monday" meal. Stir-fried chicken breast pieces would be a nice addition to this dish.
Creamy Thai Sauce
1 can Thai Kitchen coconut milk
1/3 cup gluten-free hoisin sauce (available at health food stores)
2 tbsp gluten-free tamari sauce
3 tbsp almond butter
1 tbsp grated ginger root
zest from a lemon
1/8 tsp crushed red pepper flakes
In a deep skillet, whisk together the sauce ingredients over medium-high heat until the sauce boils. Reduce heat to low-medium and simmer for about 3 minutes until the sauce thickens slightly. Add the zucchini noodles, meatballs or stir-fried vegetables to the sauce and mix well. Serve hot.
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