I have been looking forward to sharing this zoodle recipe or zucchini noodles (but zoodles is way more fun to say) with you all for a while, and I’m finally getting the chance to post it for you all!
As an Italian, pasta has always been a staple for my family growing up, and when I moved to a more veggie filled diet I had to find a substitute. Now, let’s get this straight nothing will EVER replace homemade pasta, but zoodles are a great way to get the veggies into your diet, and more anti-bloat friendly. Zoodle are very versatile as they are a very neutral tasting base that can be topped with pretty much any sauce you like. In addition they also have a lot of health benefits to them
- Packed full of water! Zucchini has a high water content making it a prefect squash for people trying to lose weight.
- Rich in potassium. Potassium is needed to balance salt in the body for muscle contractions.
- Powered up with antioxidants. Zucchini are a great source of Vitamin C and Vitamin A that help fight inflammation.
We can all use more zoodles in our life.
To make zoodles you will need a spiralizer, which is cheap- I purchased mine for $14 and have had it for 3 years now, so its very low cost. You can also make other noodles from butternut squash & sweet potato. Dont’a have a spiralizer, or just don’t want to get yet another kitchen contrapation?!? No need to fret! A cheap alternative is using a vegetable peeler; peeling the vegetables length wise making ribbons.
Zoodle recipes are very quick meals, as the majority of the prep work goes into the sauce and toppings. If you are someone like me that does batch cooking at the beginning of the week, a zoodle dish can take about 10 minutes, making it an ideal meal after a long day of work! But this Avocado Pesto Zoodle recipe is a quick meal even if you don’t batch cook.
- 1 zucchini
- 6 oz salmon
- 2 tbsp pine nuts
- 1 garlic clove
- 1 avocado
- 6 tbsp water
- 1/4 lemon, juiced
- 1 tsp ghee
- 1 1/2 tsp salt, 1 tsp for your salmon and 1/ tsp for your avocado sauce
- Lightly season your salmon with salt, and cook in a pan on medium heat until flaky (about 15 minutes).
- In the meantime, sparilize your zucchini.
- To make the avocado sauce, combine your pine nuts, garlic, avocado, lemon juice, water and salt in a blender. Blend until smooth.
- Once your salmon is cooked, remove from the pan and coat the pan with ghee. Lightly heat the zoodles in the pan for 2 minutes.
- Add the avocado sauce on the zoodles, and serve with the salmon.
Let me know if you have tried zoodles before, and what your favourite way of eating them is!