East Meets West “Zoodles” (Zucchini Noodles)
Zoodles – noodles made from zucchini is a widespread food trend in 2014! And considering it’s a healthy, delicious and an extremely versatile ingredient the “zoodle” trend is here to stay. Feeding Your Appetite always likes to stay current with interesting new food developments, specifically the ones that will eventually become mainstream. So without further ado, I introduce to you the first Zucchini noodle recipe on this website.
One of my favorite “zoodle” preparations thus far is the zucchini “spaghetti” at The Table, Mumbai. On a date night there a few months ago I slurped the entire portion of zucchini “spaghetti” and came back home determined to make a similar dish part of our weekly dinner rotations at home.
My “zoodles” version marries together my love for Italian spaghetti and Chinese Lo-Mein. The use of Balsamic Vinegar and Soy sauce gives these zucchini noodles an interesting East meets West Flavor. Fresh basil adds to the aromatics and the silvered almonds along with sesame seeds add an additional layer of crunch to the al dente noodles. For the final finishing touch, like classic spaghetti everything is rounded up with a healthy portion of nutty Parmesan cheese.
If only eating healthy was always this delicious and vibrant the world would certainly be a better place for all us foodies!
East Meets West “Zoodles” (Zucchini Noodles) Recipe
Recipe Inspired by The Table, Mumbai
Time: 15 minutes
Yield: 2 appetizer sized portions
Recipe Inspired by The Table, Mumbai
Time: 15 minutes
Yield: 2 appetizer sized portions
Ingredients:
2 medium zucchinis with peel, made into noodles (See note)
½ tablespoon sesame seeds
1 tablespoon good quality balsamic vinegar
1 tablespoon low-sodium soy sauce
1 tablespoon fresh Italian basil, chopped
¼ cup slivered almonds
¾ -1 tablespoon good quality Parmesan cheese, shredded
2 medium zucchinis with peel, made into noodles (See note)
½ tablespoon sesame seeds
1 tablespoon good quality balsamic vinegar
1 tablespoon low-sodium soy sauce
1 tablespoon fresh Italian basil, chopped
¼ cup slivered almonds
¾ -1 tablespoon good quality Parmesan cheese, shredded
Notes:
- The best way to get the perfect shaped zucchini noodles is to use a vegetable spiralizer. Basic ones are rather inexpensive. You can use a spiralizer not only for zucchini but also for carrots, yellow squash and depending on the device even for potatoes. If you do not want to purchase an additional kitchen tool, you can still make zucchini noodles. Cut lengthwise slices from zucchini using a vegetable peeler, stop when the seeds are reached. Turn zucchini over and continue peeling until all the zucchini is in long strips; discard seeds. Slice the zucchini into thinner strips to resemble spaghetti.
- In a recipe as simple as this the quality of ingredient is of utmost importance; make sure all your ingredients are of great quality.
Method:
1. Steam the zucchini using a basket steamer or a double boiler steamer (water should not touch the zucchini) for exactly 2 minutes. We want the zucchini to be al dente and retain its shape. Remove from the heat and place in a salad bowl.
2. While the zucchini is steaming toast the sesame seeds in a mini skillet on low heat for 1 minute. To that add the balsamic vinegar and soy and continue to heat for another minute.
3. Add the basil and warm dressing to the zucchini. Toss everything well. Add the almonds and Parmesan cheese. Serve warm immediately.
1. Steam the zucchini using a basket steamer or a double boiler steamer (water should not touch the zucchini) for exactly 2 minutes. We want the zucchini to be al dente and retain its shape. Remove from the heat and place in a salad bowl.
2. While the zucchini is steaming toast the sesame seeds in a mini skillet on low heat for 1 minute. To that add the balsamic vinegar and soy and continue to heat for another minute.
3. Add the basil and warm dressing to the zucchini. Toss everything well. Add the almonds and Parmesan cheese. Serve warm immediately.
Meal Ideas:
For a healthy and delicious soup and salad meal pair this salad with my Roasted Tomato Soup with Truffle Oil and a Herbed Goat Cheese Ball.
For a healthy and delicious soup and salad meal pair this salad with my Roasted Tomato Soup with Truffle Oil and a Herbed Goat Cheese Ball.
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