Zucchini Noodles

I'm currently hanging out in Iowa with the middle sister. Her husband has grown an amazing farm with rows of veggies, fruits and herbs. It's zucchini season around here so we've been brainstorming recipes. We started out with zucchini lasagna of course! My sister whipped up a batch of zucchini chips to go with our portobello burgers and tonight we had zucchini noodles! I've seen tons of recipes for these using a spiralizer, but ain't nobody got time (or money) for that. With some more brainstorming and maybe some googling (equivalent to brainstorming these days?) we decided to use a lemon zester. It worked great!

Printable Recipe

Here's what we made, we call this Mongolian BBQ in my family. 

Ingredients:

2 zucchini

3 mushrooms chopped

1 cup kale or spinach

1-2 carrots chopped

2 tbs coconut oil

2 tbs braggs aminos, gluten free soy sauce, or coconut aminos

1 tbs garlic

In case you were wondering what a lemon zester might look like!

Directions:

To make the noodles drag the lemon zester down the side of the zucchini. You will get to a point where you can't zest anymore. We just cut up the rest of the zucchini and tossed it in with the other vegetables. In a pan cook everything except the noodles and kale until the carrots and mushrooms are soft. Add in the kale and cook until wilted. Add in your noodles and cook 5-10 more minutes. That's it! Super easy peasy! You can easily add grilled chicken, ground beef or cubed steak to this. My middle sister is vegetarian so we skipped the meat. I do suggest adding cashews or slivered almonds as a protein source because we were hungry later that night with the only protein coming from the braggs aminos! 

I'm excited to have a way to make noodles without buying a spiralizer!! I know E is going to love these noodles with marinara sauce as spaghetti.