Zucchini Noodles Quotes

At the Chinese restaurant, Nami Emo would reserve a room with a big table and a gigantic glass lazy Susan on which turned small porcelain pitchers of vinegar and soy sauce with a marble button to ring for service. We'd order decadent jjajangmyeon noodles, dumpling after dumpling served in rich broth, tangsuyuk pork with mushrooms and peppers, and yusanseul, gelatinous sea cucumber with squid, shrimp, and zucchini.

Minestrone Soup Minestrone is a classic Italian vegetable soup. The zucchini and cabbage are added at the end for a burst of fresh flavor. INGREDIENTS | SERVES 8 3 cloves garlic, minced 15 ounces canned fire-roasted diced tomatoes 28 ounces canned crushed tomatoes 2 stalks celery, diced 1 medium onion, diced 3 medium carrots, diced 3 cups Roasted Vegetable Stock or Chicken Stock 30 ounces canned kidney beans, drained and rinsed 2 tablespoons tomato paste 2 tablespoons minced basil 2 tablespoons minced oregano 2 tablespoons minced Italian parsley 1½ cups shredded cabbage ¾ cup diced zucchini 1 teaspoon salt ½ teaspoon pepper 8 ounces small cooked pasta Add the garlic, diced and crushed tomatoes, celery, onions, carrots, stock, beans, tomato paste, basil, and spices to a 4-quart slow cooker. Cook on low heat for 6–8 hours. Add shredded cabbage and zucchini and turn to high for the last hour. Stir in the salt, pepper, and pasta before serving. PER SERVING Calories: 270 | Fat: 1.5g | Sodium: 900mg | Carbohydrates: 55g | Fiber: 10g | Protein: 13g Suggested Pasta Shapes for Soup Anchellini, small shells, hoops, alfabeto, or ditaletti are all small pasta shapes suitable for soup. For heartier soups, try bow ties or rotini. Thin rice noodles or vermicelli are better for Asian-style soups. Mushroom Barley Soup Using three types of mushrooms adds a lot of flavor to this soup. INGREDIENTS | SERVES 8 1 ounce dried porcini mushrooms 1 cup boiling water 1½ teaspoons butter 5 ounces sliced fresh shiitake mushrooms 4 ounces sliced fresh button mushrooms 1 large onion, diced 1 clove garlic, minced

Chicken and Zucchini Noodle Soup Number of Servings: 8 Calories per Serving: 227   Ingredients: ●           3 1/2 cups thinly sliced zucchini ●           3 cups chopped cooked boneless, skinless chicken ●           3/4 cup chopped celery ●           1/6 cup chopped onion ●           1/6 cup chopped carrot ●           1/6 cup coconut oil ●           10 cups low sodium chicken broth ●           1/3 tsp dried marjoram ●           2 thin slivers fresh ginger ●           1/3 tsp black pepper ●           3/4 Tbsp dried parsley ●           1 bay leaf   Instructions: Combine the chicken, celery, onion, carrot, coconut oil, broth, marjoram, ginger, pepper, parsley, and bay leaf in the slow cooker. Cover and cook for 6 hours on low. Ladle into soup bowls and top with sliced zucchini.

When I purchased my first vegetable spiralizer, I was excited to try making zucchini noodles, also known as “zoodles.” My first dish — zucchini spaghetti with fresh tomatoes, basil and garlic — was fun, creative, and delicious! I quickly found that zoodles were popular with my friends and family. Everyone seemed pleasantly surprised by the experience and enthusiastically asked for more!

Fideos secos, also known as sopa seca or Mexican “dry soup,” is typically made with thin spaghetti cooked in a guajillo pepper and tomato sauce, topped with avocado, queso fresco, and sometimes chicharrón (fried pork rinds). This grain-free version replaces the pasta with carrots—and I have to say, they just might be the tastiest carrots I’ve ever eaten (and this is coming from a girl who doesn’t really like carrots). Spiralized carrots are great as a pasta swap in dishes like this where you want a noodle with a good bite. Zucchini tends to get watery if cooked too long, but the carrots stay firm, creating a very pasta-like experience. 1 large (13-ounce) carrot (at least 2 inches thick) 2 dried guajillo chiles,* stemmed, split open, and seeded 4 teaspoons olive oil ⅓ cup chopped onion 3 garlic cloves 2 medium tomatoes, quartered 1 teaspoon adobo sauce (from a can of chipotle peppers in adobo sauce) ½ teaspoon ground cumin ¾ teaspoon kosher salt 4 ounces thinly sliced avocado (from 1 small Hass) 2 ounces (scant ½ cup) crumbled queso fresco 1 tablespoon chopped fresh cilantro *Read the label to be sure this product is gluten-free. Using the widest noodle blade of your spiralizer, spiralize the carrot, then cut the “noodles” into 6-inch lengths. Set aside on a plate. Soak the guajillo chiles in a bowl of ½ cup hot water until softened, about 30 minutes. Transfer the chiles and soaking liquid to a blender. Heat a large skillet over medium-high heat. Add 1 teaspoon of the oil, the onion, and garlic and cook, stirring, until the onion is golden brown, 3 to 4 minutes. Transfer the mixture to the blender. Add the tomatoes, adobo sauce, cumin, and ¼ teaspoon of the salt to the blender and blend well. In the same skillet, heat the remaining 3 teaspoons oil over medium-high heat. Add the carrot noodles and the remaining ½ teaspoon salt. Cook, stirring, until softened, about 5 minutes. Pour the sauce from the blender over the carrots, increase the heat to high, and cook, stirring occasionally, until the sauce thickens, about 5 minutes. To serve, divide the carrot noodles between 2 bowls. Top each with half the avocado, queso fresco, and cilantro.

Zucchini pasta with chicken and lemon," Melanie says. "I'm using whole-grain linguini, and the zucchini is shredded in long strips the same size as the noodles. Half real noodles, half zucchini noodles, so everything twirls the same on your fork, but you halve the carbs and cut down the calories significantly." She grabs a tasting spoon and lets me taste the chicken, simmering gently in a rich lemony sauce. "That is amazing. So light and fresh, but still depth in flavor." "I love this recipe, especially in the winter like this; it just tastes like spring to me.

Zucchini Noodles with Pesto and Tilapia 2 medium zucchini Grated Parmesan cheese Tilapia or other fish of your choice FOR THE PESTO: 1 bunch fresh basil leaves ½ cup toasted pine nuts ½ cup grated Parmesan cheese 2 garlic cloves (or 2 tablespoons minced garlic) ¾ cup extra virgin olive oil Blend all of the pesto ingredients in a food processor. Use a spiralizer to cut the zucchini into spaghetti-like strips. Place the zucchini noodles in a skillet and warm up over medium heat for a couple of minutes. Top with grated Parmesan and 2 tablespoons of the pesto. Mix well. Serve topped with grilled fish. Note: Pour any remaining pesto into ice cube trays and freeze. Warm up the amount you need whenever you want it for another recipe. You can also save time by using oven-ready fish from the grocery store and/ or low-sodium store-bought pesto sauce.

ITALIAN MARINARA SAUCE YIELD:3 servings (½ cup per serving) Enjoy the classic taste of a traditional marinara sauce without all the added sugar that you find in most store brands. This sauce is perfect spooned over a big bowl of zucchini noodles and meatballs. Double or triple the batch and store it in the freezer, and you’ll have the base for a few easy meals in the future. PREP TIME:5 minutes COOK TIME:20 minutes 1 tablespoon avocado oil 4 garlic cloves, minced 1 (12-ounce) can plain tomato sauce 2 tablespoons Italian Seasoning 1.Place the oil and garlic in a saucepan over medium heat. 2.Sauté until the garlic starts to sizzle, about 1 minute. 3.Pour the tomato sauce into the saucepan and add the Italian Seasoning. 4.Stir to combine everything, and bring to a light boil. 5.Reduce the heat to low, and simmer for about 20 minutes. Stir occasionally. 6.Remove from the heat, let cool, and store in a sealed container. PER SERVING Macronutrients: Fat 79%; Protein 0%; Carbs 21% Calories: 57; Total Fat: 5g; Protein: 0g; Total Carbs: 3g; Fiber: 1g; Net Carbs: 2g