The recipe and photography for this post was provided by Carolyn Hodges of The Dinner Shift.
Whether you’re looking for ways to incorporate more vegetables into your diet or craving a lighter version of your favorite takeout, these flavorful, saucy zucchini noodles (or “zoodles”) are the answer.
Whisk together a handful of kitchen staples like nut or seed butter, soy sauce, lime juice and honey, then toss with spiralized zucchini for a dinner that’s ready in about 10 minutes. Talk about fast food!
You can find zucchini noodles near the other pre-chopped and recipe-ready vegetables in Heinen’s Produce Section.
- Cook time:
- Prep time:
- Total time:
- 1 Large Serving or 2 Small Servings
- 3 Tbsp. reduced sodium soy sauce or tamari
- 2 Tbsp. natural unsweetened nut or seed butter (peanut, almond and sunflower seed butter all work well)
- 1 tsp. lime juice
- 1 tsp. honey
- 1 tsp. toasted sesame oil
- 1 small garlic clove, minced
- ¼ tsp. ground ginger
- 1 tsp. olive oil
- 16 oz. zucchini noodles
- Sesame seeds, to serve
- Sliced green onions, to serve
- In a bowl, whisk together the soy sauce or tamari, nut or seed butter, lime juice, honey, toasted sesame oil, minced garlic and ground ginger. Set aside.
- Heat olive oil in a large nonstick skillet. Once hot, add the zucchini noodles and sauté for 3-4 minutes, or until heated through but not too mushy. Continue to cook them if you prefer the zucchini noodles to be more tender.
- Toss the cooked zucchini noodles in all, or as much of the sauce as you like. Refrigerate leftover sauce for up to 5 days to use on salads or grain bowls. Garnish zucchini noodles with sesame seeds and sliced green onions before serving.
Note: Zucchini noodles release a lot of moisture when cooked. I suggest draining some of the liquid once they’re cooked, but that is optional.