We are almost halfway through January. Have you given up on your New Year’s resolutions already? I hope not. I’m still in the trenches with you. While not my resolution, I know many people choose to cut back on carbs. I am too attached to my carbs to make that leap, especially since we try to not eat a ton of meat. But I understand the logic behind the decision and many people find success with carb restricted diets.
One of my many carb hang-ups is pasta. I’d seen all the recipes for “zoodles” out there, and I was skeptical. Could zucchini really taste like pasta? I finally tried it. The answer: sort of. It definitely doesn’t taste like pasta, but you don’t miss the pasta either. And it definitely doesn’t taste like you are eating a giant pile of zucchini. I liked these with a side of salmon (and rice, even I’m being honest). Enjoy!
Sesame-Peanut Zoodles (serves about 2)
3 small zucchini
½ red bell pepper, shredded or julienned
¼ red onion, thinly sliced
¼ cup crunchy peanut butter peanut butter
½ tablespoon rice vinegar
2 tablespoons low-sodium soy sauce
1 cloves garlic, minced
½ teaspoon sriracha (or to taste)
½ teaspoon ginger powder or 1 teaspoon fresh grated ginger
1. Spiralize zucchini, or make into “noodles” with a vegetable peeler. Toss with bell pepper and red onion.
2. Combine remaining ingredients in a small bowl. Stir until well combined. Microwave about 30 seconds to 1 minute, then stir again to incorporate better and it reaches a “sauce” consistency. Let cool for 3-5 minutes.
3. Toss vegetables with sauce. Serve room temperature or chilled.
Nutritional Information (Amount per serving):
Protein: 12 g
Fat: 17 g
Saturated Fat: 3 g
Cholesterol: 0 mg
Carbohydrates: 17 g
Fiber: 5 g
Sodium: 684 mg
Recipe Notes: I know the nutrition looks a little crazy on the fat. But that is from the peanut butter, and the saturated fat is low.
Source: adapted from online