Spiralize your zucchini, slice your tomatoes, and cube your halloumi. It's simple, my friends, and I'll talk you thought it step by step. How do I make this warm zucchini noodle dish? You can use a julienne peeler, a mandoline with a julienne blade, or even a plain old vegetable peeler to get ribbons of zucchini instead. No spiralizer? Worry not, friends, there's more than one way to shred a zucchini. This is the spiralizer I have, and it works well enough, but it's definitely a tool I'd consider upgrading at some point. You're going to need a spiralizer or some other tool to make the zucchini noodles.
ZOODLES NUTRITION PLUS
Just three superstar ingredients, my friends, plus a little support from oil, salt, and spices. What's in this Warm Zucchini Noodle Salad? Paired with fried halloumi cheese - a satisfying source of protein and fat - and saucy burst tomatoes, these Warm Zucchini Noodles are one of my favourite quick and easy weeknight dinners, especially when I'm cooking for one. Turns out that a bowl of cold zucchini noodles is not the same as a bowl of warm, soul-satisfying, stick-to-yer-ribs god-honest pasta.īut then one day I had a lightbulb moment and decided to warm the zucchini noodles up, and you know what? It was a total game changer. It came, I spiralized, and whomp whomp whooooomp. So I ordered the thing online and waited for it to arrive, all the while picturing myself serenely sitting down to bowl after bowl of zucchini noodles with a variety of maximally-healthy toppings. Some time ago I dutifully went out and bought myself a spiralizer, because it seemed like I could hardly maintain any credibility as a vegetarian / nutritionist / food blogger without one. As an Amazon associate I earn from qualifying purchases. It's quick and easy to make, naturally gluten-free, and a great way to get in extra veggies! If you're into quick spiralizer recipes, you may also like my 15 minute garlic shrimp zoodles recipe.Warm Zucchini Noodles with fried halloumi and burst tomatoes is a delicious, low-carb, and healthy alternative to a traditional pasta dish.
This is the spiralizer I used for this recipe. As the zucchini noodles release water, it becomes more liquid, coating everything with fantastic flavor.Ī sprinkle of cilantro at the end is all that's needed to complete this super easy meal.ĭid you know that in the UK they refer to zoodles as "courgetti"? I found that out the other day, and I like it! They refer to zucchini as "courgettes", and of course it's a play on "spaghetti".
/zucchini-noodles-946898470-5ae249aeff1b7800363048f2.jpg "zoodles nutrition")
The Asian-inspired sauce is a combination of garlic, sriracha, hoisin sauce, soy sauce, lime juice, and peanut butter. The easiest way to cook this is by continuously tossing everything in the pan with tongs (or use two spoons) so the zucchini doesn't overcook and everything gets heated through nice and evenly. You only cook the zoodles for about 4-5 minutes, so this recipe is perfect for busy weeknights! The zucchini is spiralized on the medium setting and the zoodles are nicely "al dente" when cooking is done. I spiralized the carrot on the thinnest setting, so it cooks really fast. I had this as an entree, but I also think it would work as a side dish. The cashews as well as the peanut butter in the sauce provide plenty of substance. I only managed to eat half the bowl pictured, and it's not even a huge bowl. These garlic lime cashew zoodles are surprisingly filling. I originally envisioned this to be a cold salad, but I realized that making the dressing would be easier if I heated it up, and then it morphed into a warm meal.
This recipe ended up being a bit of a spur of the moment thing, but it all worked out. This is a snap to make, and the sauce is addictive! These 15 minute garlic lime cashew zoodles are a super easy and healthy vegan meal option.
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