Easy Summer zoodles
Prep Time
15 minutes
Prep Notes
my favorite way to make zoodles is to get a fresh zucchini or two, cut the ends off, and use a spiralizer to make the tasty, nutritious, and delicious zoodles. If you don't have a zoodler, look online or in a kitchen store. They are a handy kitchen tool to have and are inexpensive.
Steam on the stovetop for about 10-15 minutes after adding a small amount of vegetable broth or olive oil to a skillet and set the flame/heat to low or medium. Stir every 2-3 minutes until the consistency is what you want.
Serve with pesto stirred in, or spaghetti sauce, or nutritional yeast. You can use anything your would usually use with pasta.
Cooking Time
10-15 minutes
Ingredients
Zoodles made from 2 or 3 zucchini. Each Zucchini makes 2-3 servings. You can make your own zoodles with a spiralizer, or you can find them in the produce section of your grocery store.
Leeks, about 1/3 stalk, sliced thin.
Garlic, 2 - 4 cloves, sliced.
Optional veggies: Carrots, asparagus, or brussel sprouts. One or two carrots, 4-8 stalks of asparagus, 4-8 brussel sprouts. Spiralize the carrots. Cut the asparagus into 1" or smaller pieces. Slice the brussel sprouts as thin as you can get them.
Olive oil.
Salt and pepper to taste.
Pesto (optional)
Directions
Heat cooking oil (I like coconut oil) in large skillet. Cook the leeks and garlic about two minutes.
Add the zoodles and other vegetables of choice and cook until slightly tender (8-10 minutes).
You can use any summer vegetable in this recipe. I have used green beans, mushrooms, asparagus, carrots, and brussel sprouts in varying amounts and this dish always tastes amazing.
Add pesto once the zoodles are cooked. Stir thoroughly. You will probably need to add some olive oil to help spread the pesto.
Season with salt and pepper. I also usually put some herbs de provence on when I start cooking.
Notes
This keeps well in the refrigerator for up to two days. The flavors continue to develop and it tastes really great as a leftover.
Credit
Katy Pugh original