Summer! Ahhhhh….don’t you just love it? Long sunshine days of play, warm nights of camping fun, and a plethora of garden veggies. If you’re like me you have zucchini coming out your ears and there is only so many loafs of zucchini bread you can make before everyone is completely over it. To help you out here are some wonderful recipes that are super simple, healthy, low calorie, and taste fantastic!
First, you’ll need a Spiralizer. My Favorite is by Joyce Chen and you can pick it up today at Amazon for under $25.00.
Once Spiralized, all you need are a few good sauces and viola, you have a meal that is satisfying and delicious. Here are a few of my favorite recipes.
- This first recipe is by Skinny Taste and it’s AMAZING! Raw Zucchini Noodles with Tomatoes and Pesto
Servings: 4 • Size: 1 1/4 cups • Points +: 4 pts •Smart Points: 4
Calories: 148 • Fat: 12 g • Carb: 9 g • Fiber: 3 g • Protein: 4 g • Sugar: 3 g
Sodium: 102 mg (without salt) • Cholesterol: 4 mgIngredients:For the Pesto:
- 1 cup packed fresh basil
- 1 clove garlic
- 1/4 cup fresh grated parmesan cheese
- kosher salt & pepper to taste
- 3 tbsp extra virgin olive oil
For the zoodles:
- 21 oz (3 medium or 4 small) zucchinis
- 1 cup heirloom grape or cherry tomatoes, halved
- kosher salt and black pepper to taste
In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing. Set aside.
Kristie’s Personal Note: If you are vegan and/or can’t have dairy, replace the parmesan cheese with a 1/3 cup of raw cashews.
2. Another Favorite is by Citron Limette. A good marinara sauce that you can make ahead of time will save you when you’re limited on time. Sun-Dried Tomato and Basil Marinara
- 1 cup sun-dried tomatoes
- 4 large tomatoes
- 1 clove garlic
- ¼ cup finely minced red onion
- 1 cup fresh basil
- ½ cup fresh parsley
- 1 teaspoon italian seasoning
- 2 Tablespoons olive oil
- 1 Tablespoon maple syrup or agave
- 1 teaspoon apple cider vinegar
- 1-2 teaspoon sea salt
- Pinch of cayenne
- Soak the sun-dried tomatoes in 1 cup fresh water until soft. Drain and rinse.
- Cut the top of the tomatoes. Cut the tomatoes in half and scoop out the seeds with a spoon.
- Dice the tomatoes. Set aside.
- In a food processor, chop finely garlic, red onion and herbs. Add sun-dried tomatoes, olive oil, maple syrup or agave, apple cider vinegar and chop in pulses. Leave some texture.
- In a bowl, fold together sun-dried tomato mixture with diced tomatoes. Season with salt and cayenne.
3. Last is my personal favorite. Make any salad hearty by adding spiralized noodles! Turning a salad into a meal is easy.
In a large bowl:
3-4 handfuls Greens
1 Sliced tomatoe
1/4 cup Sliced Red Onion
2 baby cucumbers, sliced
1 large or 2 medium zucchinis, spiralized.
apple cider vinegar OR fresh lemon juice.
Mix together and pour over the noodles.
Toss and enjoy!
As always, keep it simple and have fun. 🙂