Every summer there are a few weeks where all my friends and neighbors start handing out zucchini like candy on Halloween! There is only so much zucchini bread one can eat and finding new ways to utilize this summer veggie has become my latest mission. I've made Ratatouille, bread, chilled soup (was not a fan) and my favorite, ZOODLES! What's great about zoodles is that you can switch up the sauce and play around with different flavors. A classic tomato sauce is always good, I am a big fan of Rao's Roasted Garlic if you're looking for a high quality pre-made sauce. My Cashew Cream is another great option and you can even amp it up by adding basil and tossing in grilled corn. (zucchini and corn are a match made in heaven!)
The recipe I am sharing with you today is for a Sesame Peanut Sauce, it tastes AMAZING on Zoodles but you can also use it on regular rice noodles. Super filling and loaded with healthy fats and protein while being low on carbs. You can mix in as many veggies and/or tofu if you'd like to amp up the nutritional content!
1/4 cup Rice Vinegar
1/3 cup Peanut or Almond Butter (I prefer crunchy over smooth but that's just me!)
1/3 cup Sesame Oil (can also use a spicy chili sesame oil for an extra kick)
1/4 cup Coconut Aminos (can substitute soy sauce)
1. Place all ingredients in a blender and blend until smooth.
2. Spiralize zucchini or using a sharp knife, cut into thin strips.
3. Prepare whatever veggies you would like to use, I sliced carrots, onions and peppers into thin strips, diced garlic, ginger, scallions and jalapeno, and shelled some fresh green peas.
4. Add a tablespoon sesame oil to hot cast iron skillet, toss in zoodles and veggies. Saute until slightly softened but still firm, about 4-5 minutes. Pour sauce over veggies and allow to thicken for about a minute. Remove from heat and top with cilantro, scallions, chopped peanuts and a wedge of lime.