Zucchini-Basil Pistou

September 26, 2019

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Well here it is, the end of September already. I’m told that Autumn in upon us. However, as is usually the case in Virginia, no one bothered to forward the “it’s Fall now” memo to the weather department. Yup…we’re still baking around here with temps due to hit the lower 90’s this weekend. I know some folks are just thrilled with this turn of events, but ya’ll know that I really do not like hot weather. Not. One. Bit. So I’m going to have to take comfort in the fact that it will eventually cool off. Patience is a virtue. One good thing happening right now is zucchini is plentiful. I have a fantastic recipe to share with you today that will help you use up some of that delicious squash: Zucchini-Basil Pistou. When I first came across it on one of my favorite cooking blogs, Once Upon a Chef, I was certainly curious “What exactly is a Pistou?” I’m familiar with Pesto, but not Pistou. Turns out that a Pistou is somewhat similar to it’s Italian cousin Pesto. The main difference being that Pistou, a Provençal cold sauce, is traditionally made with garlic, basil, olive oil and salt. It does not contain the nuts found in pestos. The word “pistou” is an Occitan word which means “pounded” , which is pretty much what happens to that basil. This particular Pistou I’m sharing today contains zucchini (Yay!) in addition to the traditional ingredients. Oh and it also has a bit of lemon juice thrown in to brighten it up.

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This seemingly simple sauce is an absolutely amazing flavor enhancer! I tell you it makes everything better! You can put it on pasta, spread it on bread or over crackers, add it to scrambled eggs, serve it with grilled chicken or fish, add a dollop to dress up your veggies or just eat it straight out of the bowl. This recipe originally comes from Chef Thomas Keller of French Laundry fame, so I guess it is no surprise how mouth waveringly delicious it is! And here is the cherry on top of this recipe – you can make up a big batch while your zucchini garden is overflowing and then just freeze it! It keeps for 3 months when frozen in an airtight container. Yup – you can be savoring the scrumptious taste of the last hot and hazy days of summer well into the winter when it will (supposedly) be cold. This Pistou is easy to make, so what are you waiting for? Break out your food processor and you’ll have this tasty sauce done is just a few whirrs!

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Zucchini-Basil Pistou

  • Servings: 1 1/2 cups
  • Difficulty: super easy
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recipe from: Once Upon a Chef

Ingredients:

  • 1-1/3 pounds zucchini (2-3 zucchini, depending on size)
  • 6 tablespoons extra-virgin olive oil
  • 2 cloves garlic, thinly sliced
  • 1/2 cup fresh basil leaves, plus more for garnish if desired
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon kosher salt

Directions:

First you will need to core the zucchini to remove the inner seeds. To do this cut the zucchini in half and then slice off the ends so that each piece will stand flat. Cut off the outer flesh of the zucchini, leaving the inner seed cores behind. Discard the cores or save for soup. Cut the remaining zucchini into 1-inch pieces.
In a small saucepan, combine the zucchini pieces with the olive oil and garlic and bring to a boil over high heat. Add the basil leaves, stir, and cook for one minute. Transfer the mixture to a blender or food processor. Add the lemon juice and salt. Pulse until you have a chunky purée. Transfer the pistou to a small bowl and serve warm.

Freezer-Friendly Instructions: The pistou can be frozen in an airtight container for up to 3 months. Reheat in the microwave or on the stovetop until heated through.

Enjoy!

Zucchini-Basil Pistou brought to you by Runcible Eats (www.leaanjay.com)

Links for Helpful Kitchen Tools & Ingredients for Zucchini-Basil Pistou:

OXO Good Grips Stainless Steel Food Scale

Cuisinart Pro-Classic Food Processor

 

 

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Zucchini Tots

October 11, 2016

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Wait….wait! I’ve got another delicious zucchini recipe to share before zucchini season is over. Zucchini Tots! Crispy on the outside and oh so tender on the inside, whether you serve them as a side, appetizer or the main event, these little nuggets are unbelievably addictive. The husband says he likes them better than regular Tater Tots. Now me…I don’t think I can go that far. Nothing against these zucchini tots, which are spectacular, but I love me some potatoes. Don’t really care how you make ’em…mashed, baked, scalloped – but fried can’t be beat. I think I’d categorize these little zucchini gems as a totally different thing. I probably should have called them zucchini bites. That being said, I certainly feel more virtuous having eaten Zucchini Tots rather than Tater Tots, so there is that.

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Another great thing about these tots is that they are really easy and pretty quick to make. Just be sure you squeeze as much water out of the zucchini as you can before mixing it in with the other ingredients so that you can achieve ultimate crispiness. You see I love the crispy bit, that’s why I rolled these tots in a bit more panko before baking them. But you can skip the panko roll step if you aren’t that into crispy or simply can’t be bothered. No matter what, these Zucchini Tots will still knock your socks off – guaranteed!

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Zucchini Tots

  • Servings: 20 tots
  • Difficulty: easy
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recipe slightly adapted from: The Wimpy Vegetarian

Ingredients:

  • 2 -3 small zucchini, shredded (you should have about 2 cups worth)
  • 2 large eggs
  • ¼ cup small-diced yellow onion
  • ⅓ cup grated Asiago Cheese (feel free to use Parmesan, mozzarella, or even cheddar)
  • ¼ cup Panko (bread crumbs) plus 1 cup additional for coating tots
  • 8 oz. ricotta cheese
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon kosher salt (or to taste)
  • ¼ teaspoon garlic powder

Directions:

Preheat the oven to 400˚ F, and line a baking sheet with parchment paper. Don’t use foil – the tots will stick to it like super-glue. Trust me. Place 1 cup of panko in shallow bowl and set aside.

Combine all of the ingredients together in a medium bowl using a large metal spoon.

Using a medium cookie scoop, scoop the zucchini mixture into mounds. Drop zucchini mixture into the middle of the panko bowl. Gently roll to cover will Panko and gently shape into a tater tot shape. Arrange on the parchment lined baking sheet.

Bake for 12 minutes, gently flip over, and bake for another 8-10 minutes, or until lightly browned.

Serve warm.

Enjoy!

Zucchini Tots brought to you by: Runcible Eats (www.leaandjay.com)

Links to Useful Kitchen Tools & Ingredients for Zucchini Tots:

Cuisinart Pro-Classic Food Processor

OXO Good Grips Medium Cookie Scoop

 


Zucchini, Pancetta & Cheddar Frittata

September 27, 2016

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Anybody else still have zucchini hanging around their kitchen? I’m so happy to say we do. The husband and I are way into zucchini these days. Can’t get enough of the stuff. It not only tastes fantastic all on its own, but it also seems to magically enhance any recipe you add it to, like that Zucchini Banana Bread I told you about a couple of weeks ago. The addition of that wonderful summer squash made what was already really good banana bread into absolutely amazing banana bread. So when I came across the recipe for a Zucchini & Cheddar Frittata on Once Upon a Chef‘s blog, I just couldn’t wait to make it.

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Frittatas are just a perfect meal in my house. They’re great because they work for breakfast, lunch or dinner. And lucky for me, the husband is a big fan of the whole “breakfast for dinner” concept. I don’t think he has ever met an egg dish he didn’t like and is happy to eat them anytime of day. So frittatas are perfect. They are also wonderfully versatile and are a great way to use up any leftovers you might have on hand. In fact, I did customize the original recipe a bit. I added leeks to it because we love them nearly as much as zucchini. I also decided to add some crispy pancetta. And I must say I quite pleased with the results! This frittata was so delicate, creamy and delicious! It was great warm from the oven and also delicious cold from the fridge the following day. It was really quick and easy to make. I was able to have this tasty summer supper on the table in a little over 30 minutes. Huge win in my book!

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Zucchini Pancetta & Cheddar Frittata

  • Servings: 2 - 4
  • Difficulty: easy
  • Print

Recipe slightly adapted from: Once Upon a Chef

Ingredients:

  • 3/4 pound (12 oz) zucchini (about 2 small zucchini -try to use small zucchini as they contain less water)
  • 4 oz. pancetta, chopped*
  • 2 leeks, washed and cut into rings – white & light green bits only**
  • 3/4 teaspoon salt, divided
  • 6 large eggs
  • 1/4 cup heavy cream
  • 1/4 teaspoon freshly ground black pepper
  • 3 ounces (about 1 cup) grated Cheddar cheese

Directions:

Preheat the oven to 325°F.

Using a food processor or box grater, grate the zucchini. Place the grated zucchini on top of several layers of paper towels and wring dry. If necessary, repeat 1-2 times to remove any excess moisture.

In an 8 or 10-inch ovenproof, nonstick sauté pan, over medium heat, cook the pancetta until crispy and set aside on paper towels to cool. Drain all but 2 tablespoons of the grease from the pan. Add the leeks, zucchini and 1/2 teaspoon salt and cook, stirring occasionally, until the moisture evaporates and the zucchini is tender, 6-7 minutes.

Meanwhile, in a medium bowl, whisk together the eggs, heavy cream, remaining 1/4 teaspoon salt and pepper.

Add the crispy pancetta, cooked zucchini and grated cheese to the egg mixture and stir to combine. Pour the frittata mixture into the pan (no need to wash it), then place in the oven and bake until just set, 20-23 minutes.

Enjoy!

*Don’t have any pancetta? Substitute bacon – everybody loves bacon! Or just leave it out altogether for Meatless Monday.

**The husband and I are mad for leeks, but if they aren’t really your thing you can substitute in 1/4 cup finely chopped shallots, from 1 – 2 shallots.

Zucchini Pancetta & Cheddar Frittata brought to you by Runcible Eats (www.leaandjay.com)


Zucchini Banana Bread

September 9, 2016

Zucchini Banana Bread

Well my, my, my! Here it is September. Summer is over and done with (I wish – yet it is still in the upper 90’s around here, a swampy, sweltering mess – Thanks Virginia!) and I have not posted one thing, not one little morsel, since May! Yup – missing in action or at least missing from the kitchen. For shame! Ah well, I’m making my comeback in a big way today. Yup, I have a recipe that has been “wowing” folks all summer long. It has been my go-to baked treat to take to gatherings with me all summer and I kid you not, every single person who tastes it asks for the recipe. The universal clamor was enough to get me off my lazy bum and back to blogging. So without further ado – here you have it – the recipe of the summer….Zucchini Banana Bread.

Zucchini Banana Bread

I know…I just know how skeptical to probably are right now. I was certainly not thinking this would be as amazing as it is when I first set out to make it. I just happened to have a couple suspicious looking bananas as well as a zucchini or two, lying about the kitchen. And then I remembered a recipe that I had seen on Two Peas & Their Pod blog (great blog – if you haven’t taken a peek, what are you waiting for?!) and I got busy. Little did I know the results would be pure magic. Seriously…This is the best banana bread I have ever tasted!

Zucchini Banana Bread

The husband agrees, as do a whole bunch of other lucky folks that have tried it this summer. Truth be told, you can’t taste the zucchini, but it presence in the recipe transforms this banana bread. It is so incredibly moist. Yet it still holds its shape and doesn’t just fall into a pile of crumbs when you go to slather it with butter. But don’t take my word for it. A loaf of this bread comes together easy-peasy. Give a whirl. You’ll be a believer.

Zucchini Banana Bread

Zucchini Banana Bread

  • Servings: one 8x4 inch loaf
  • Difficulty: easy
  • Print

recipe from: Two Peas & Their Pod

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 medium ripe bananas, mashed (about 1 cup)
  • 1/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 large egg
  • 1/3 cup melted coconut oil, cooled to room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup shredded zucchini – you can do this with a box grater or make quick work of it with a food processor fitted with a shredding disc.
  • 2 tablespoons turbinado sugar, optional

Directions:

Preheat oven to 350 degrees F. Grease a 8×4-inch loaf pan* and set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.

In a large bowl, combine mashed bananas, granulated sugar, brown sugar, egg, coconut oil, and vanilla. Stir until well combined. Add the flour mixture and stir gently with a rubber spatula until flour is mixed in. Squeeze the zucchini in a paper towel to remove excess liquid. Fold the zucchini into batter.

Pour the batter into prepared loaf pan. Sprinkle top with turbinado sugar, if using. Bake until a toothpick inserted into the center comes out clean, 55-60 minutes. Cool on a wire rack for 15 minutes, then remove the bread from the pan and place on wire rack to cool completely before slicing.

Enjoy!

*If you would rather make muffins, line a muffin tin with liners or grease each well. Baked for 20 minutes or until a toothpick come out clean. Will yield 12 muffins.

Zucchini Banana Bread brought to you by: Runcible Eats (www.leaandjay.com)

Links to Useful Kitchen Tools & Ingredients for Zucchini Banana Bread:

Cuisinart Pro-Classic Food Processor

Sugar in the Raw – Turbinado Sugar

 


Zucchini, Spicy Grilled Corn & Cheese Pancakes

September 16, 2015

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Keep the zucchini recipes coming? No problem! I’ve got a great one for you here – Zucchini, Spicy Grilled Corn & Cheese Pancakes! The husband says this may well be his favourite recipe of 2015. I must admit, I can see why. Moist, light and bursting with fresh summer garden goodness these savory pancakes are not only delicious warm from the frying pan, but are also great at room temperature or even cold right out of the fridge.

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One of the things I love about these pancakes besides the fresh zucchini is the bit of spice factor. You know us and our penchant for hot and spicy by now. So I’ve added a bit of Spicy Grilled Corn to the mix. The zesty lime/chili combo of spices and the grilled flavour adds so much to this dish. And of course when I added the cheese in, I went with a Habanero Jack Cheese. The great thing here is that if you don’t want to turn up the heat like we do, just use fresh corn and maybe go with the parmesan or cheddar cheese option. It’s all up to you and your taste buds. We’ve eaten these pancakes as a main course with a fresh salad on the side, as a side dish paired with some grilled chicken, re-heated them for a quick savory breakfast and snacked on them between meals. They would be amazing as a summer appetizer as well. Just make them silver dollar sized and top them with a little dollop of sour cream and fresh chives. That versatility, along with ease of preparation makes them a winner in my book! So if your garden runneth over with zucchini, griddle up some of these mouthwatering pancakes. Folks will swoon!

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Zucchini, Spicy Grilled Corn & Cheese Pancakes

  • Servings: 20 pancakes
  • Difficulty: easy
  • Print

recipe slightly adapted from: King Arthur Flour

Ingredients:

  • 4 large eggs, lightly beaten
  • 1/2 teaspoon freshly ground black pepper or coarse black pepper
  • 1/4 cup olive oil or vegetable oil
  • 2/3 cup chopped chives or scallions; about 1 bunch scallions, trimmed and chopped
  • 2 teaspoons salt, to taste
  • 1/4 teaspoon cayenne pepper
  • 1 Tablespoon fresh basil, chopped
  • 1 Tablespoon fresh oregano, chopped
  • 4 cups coarsely grated zucchini; about one 10″ zucchini
  • 1 cup spicy grilled corn (recipe to follow, you can use regular corn if you can’t be bothered to grill corn – but I think the grilled corn option is the way to go!)
  • 1 3/4 cups all-purpose flour
  • 1 cup freshly grated Parmesan, Cheddar, Monterey Jack or Spicy Habanero Jack cheese.
  • sour cream & fresh chives for serving

Directions:

Preheat a griddle or frying pan over medium-high heat; if you have an electric griddle, set the heat to 400°F.

Beat the eggs with the oil, salt, and pepper until thoroughly combined.

Add the herbs, spices, scallions, zucchini, corn and cheese, stirring to combine.

Stir in the flour.

Grease the hot griddle lightly. Drop the batter in 1/4 cupfuls onto the griddle; a muffin scoop works well here. If necessary, spread the cakes to about 3 1/2″ to 4″ diameter.

Cook the cakes for 3 minutes, or until they’re brown on the bottom, and bubbles have appeared on their tops. The top surface will appear somewhat dry and set.

Flip the cakes, and cook them for about3 to 4 minutes on the second side, or until they’re as moist/cooked as you like when you break one open.

Repeat until you’ve used all of the batter.

Serve warm, at room temperature, or cold; with butter and grated cheese, or without. Store any leftovers, tightly wrapped, in the refrigerator. Reheat in a toaster or toaster oven, if desired.

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Spicy Grilled Corn

This recipe will likely yield more than the 1 cup you need for the zucchini pancakes. But having extra Spicy Grilled Corn around is not a problem! You can eat it cold, straight from the fridge, sprinkle it over salads or warm it up for a side dish.

Ingredients:

  • 3-4 ears of fresh corn in husk
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 2 cloves of garlic, finely chopped
  • 3/4 tsp Kosher salt
  • 1 tsp light brown sugar
  • ¼ tsp chili powder

Directions:

Combine olive oil, lime juice, garlic, salt, brown sugar and chili powder in small bowl and whisk together.
Preheat grill.
Peel back the corn husks, discarding all but a couple inner layers. Remove corn silk, then baste with dressing, and recover corn with remaining husk.
Grill on med-high for 20-25 minutes, turning 3-4 times during cooking time.
Remove the corn from grill and allow to cool a few minutes. Once it has cooled enough to handle, cut off stem end, place the flat cut end on bottom of large bowl, and use a corn zipper to strip the kernels from the cob. Or if you don’t have a zipper, run a small sharp knife down the length of the cob, slicing off kernels.

Enjoy!

Zucchini, Spicy Grilled Corn & Cheese Pancakes brought to you by: Runcible Eats (www.leaandjay.com)

 

 


Zoodles with Spicy Tomato Butter Basil Sauce

September 9, 2015

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Since I just told you about those delicious Pad Thai Zoodles, I figure zucchini noodles might still be on your mind. So it would be the perfect time to share this Spicy Tomato Butter Basil sauce recipe with ya’ll. We’ve have been enjoying this amazing sauce over zoodles all summer long. The buttery sauce is just perfect over that fresh zucchini. But even if you’re not in to zucchini noodles

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– which I can’t imagine because they are sooo yummy – this rich decadent tomato sauce is equally to die for over regular old pasta.

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I bet a lot of you folks have bunches of ripe tomatoes that need to be put to good use and this recipe is just the thing for that. But if you are in a bit of a hurry and don’t want to make things totally from scratch, you can substitute in two 28 oz. cans of diced tomatoes (I love the San Marzano ones)  in lieu of the garden fresh option. Always tasty, no matter which way you go. And you’ll have quite a bit of this sauce. Generally the husband and I get two to three meals out of a batch of it. So if you don’t fancy having it for dinner twice in a week, the good news is that it freezes very well.

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Fresh and flavourful, lush and velvety, you just can’t go wrong with this Spicy Tomato Butter Basil Sauce. Serve it over zoodles for a light, summer garden vibe and when you need some cold weather comfort, it will be just the winter warmer you need served over a big bowl of pasta.

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Zoodles with Spicy Tomato Butter Basil Sauce

  • Servings: 3 cups sauce - enough for 2 -4 servings zoodles
  • Difficulty: easy
  • Print

recipe for Spicy Tomato Butter Sauce with Basil slightly adapted from: Once Upon a Chef

Ingredients:

For the Zoodles:

  • 5 medium zucchini
  • 3 Tablespoons of olive oil

For the Spicy Tomato Butter Sauce with Basil:

  • 4 pounds plum tomatoes (or two 28-ounce can diced plum tomatoes)
  • 5 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 2 medium yellow onions, peeled and cut in half
  • garlic cloves, peeled and smashed
  • 1 red pepper, finely diced
  • 1-1/4 teaspoons salt
  • 1 teaspoon sugar (you may not need this if your tomatoes are very sweet)
  • 2 tablespoons chopped fresh basil
  • freshly grated parmesan cheese – to serve

Directions:

If using fresh tomatoes: Using a sharp knife, cut an 1/4-inch deep X on one end of each tomato. Then, place scored tomatoes into a pot of boiling water and cook until you see the skin starting to wrinkle and split, 1-3 minutes, then lift the tomatoes out with the slotted spoon and plunge them into a bowl of ice cold water. Peel the skin off of the tomatoes and cut into 1/2-inch chunks. (Cut off and discard the cores at this point.)

Place the diced tomatoes and all of their juices into a large saucepan. Add the butter, olive oil, onions, garlic, red pepper, salt and sugar and bring to a gentle boil. Reduce the heat to low and simmer, uncovered, for 75-90 minutes, stirring occasionally, or until the sauce is no longer watery. Remove and discard the onions and any large chunks of garlic (the garlic should have mostly dissolved into the sauce). Personally, I like onions and at this point these onions are sooooo tasty, I couldn’t bear to throw them away. So I chopped one of the onions up and added it back into the sauce. Taste and adjust seasoning if necessary. Add basil right before serving.

Cut the zucchini into noodles by using a vegetable spiralizer tool. Cut zucchini noodles to a manageable fork twirling length – about 10 – 12″. Toss zoodles with a bit of salt and set aside for 15 – 30 minutes so that they can release some of their moisture. Drain zoodles. Add olive oil to frying pan and heat over medium heat. Add zucchini noodles and cook for 2-3 minutes or until tender. Take care not to overcook the zoodles. They are better slightly crunchy. Turn the heat off and let the zucchini noodles sit for about 5 minutes to allow as much moisture as possible to release from the noodles. Drain excess water away.

Add your desired amount of spicy tomato butter sauce to zoodles and toss to coat. Serve topped with freshly grated parmesan.

Enjoy!

Zoodles with Spicy Tomato Sauce with Basil brought to you by: Runcible Temps (www.leaandjay.com)

 

 

 


Pad Thai Zoodles

September 2, 2015

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So remember how a couple of weeks ago I told you all about those delicious Zucchini Fritters with Feta and Dill? I mentioned then that I would have a lot of zucchini recipes headed your way. Well look out… here they come! I’m starting this whole zucchini round-up off with this fantastic recipe for Pad Thai Zoodles. “Zoodles?”, you might ask. Yup….turns out you can make noodles out of zucchini…hence Zoodles!

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Now I’m not going to tell you that you’ll be completely fooled and think you are actually eating pasta. You won’t. However, zoodles are absolutely delicious. We’ve been obsessed with them around here this summer and have literally eaten oodles of zoodles at this point. I had been seeing them talked up on the internet for a while, but didn’t actually have any type of spiralizing tool that I could use to cut said zoodles. Then I happened to be shopping at a Bed Bath & Beyond or some such store and saw this “Veggetti” tool. It was pretty cheap and claimed it was easy to use, so I decided to give it a whirl before investing in a higher dollar spiralizer.

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I mean what if we didn’t even like zucchini noodles? Hah! The husband and I are just wondering where they’ve been all our lives! So we’ve been gobbling them up with all sorts of different sauces etc. And these Pad Thai Zoodles are definitely one of our favourite zucchini noodle creations thus far. Again…we aren’t really fooled into thinking we’re eating actual Pad Thai, but this twist on that traditional dish is wonderful. Gluten free, low carb, light and summer-y, with just the right amount of spice and no pasta coma to deal with post dinner. We enjoyed ours on Meatless Monday, but you could add any protein to the dish that you like – perhaps some shrimp or chicken for instance.

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But before I set you off and running to make up a batch of zoodles, I should give you a couple of words of advice. The spiralizers will cut really long zucchini noodles, which I found a bit difficult to work with. So now I will cut the noodles once they reach about 10 – 12 inches, which I have found to be the perfect fork twirling length. Once I have all my zoodles cut, I sprinkle a bit of salt over them and let them sit for about 15 – 30 minutes, tossing them occasionally. They will release quite a bit of water! Drain that water away and then let them sit again for a bit after you have sautéed them. Drain that water away before you mix with any sauces.

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Believe me, you too will be wondering where zoodles have been all your life once you get a taste of these spicy Pad Thai Zoodles. And you’ll be feeling oh so virtuous for being so healthy and eating up your veggies. Get to spiralizing some zucchini today!

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Pad Thai Zoodles

  • Servings: 2
  • Difficulty: easy
  • Print

recipe slightly adapted from: White on Rice Couple

Ingredients:

  • 5 medium zucchini
  • 2 Tablespoons (30ml) olive oil, divided
  • 3 large cloves garlic, minced or crushed
  • 1/2 red bell pepper, seeded and sliced thin
  • 3 green onions, sliced
  • 1 large egg
  • about 2 cups (480ml) bean sprouts
  • 1/3 cup (80ml) roasted peanuts, chopped
  • 1/4 cup chopped cilantro (optional)
  • fresh hot red pepper slices for serving (optional)
  • Few lime wedges for serving (optional)

For the Sauce:

  • 2 Tablespoons (30ml) rice vinegar or distilled white vinegar
  • 2 Tablespoons (30ml) fish sauce or to taste
  • 3 Tablespoons (45ml) ketchup
  • 1 teaspoon (5ml) packed brown sugar
  • 1/2 teaspoon cayenne pepper or 1 small red chili, sliced
  • 1 teaspoon chili garlic sauce, or to taste

Directions:

Begin by making the Pad Thai Sauce. Combine vinegar, fish sauce, ketchup, brown sugar, cayenne pepper and chili garlic sauce together in a small bowl. Whisk to blend. Set aside.

Cut zucchini into noodles by using a vegetable spiralizer. The noodles will be quite long. Cut to a more manageable length – about 10 -12″. Toss zucchini with a little salt and set aside for 15-20 minutes to allow it to release some liquid. Drain liquid.

Heat a large frying pan over medium high heat. Add 1 Tablespoon of the olive oil. Add zucchini noodles and cook for 2 -3 minutes or until the zucchini is tender. Depending on the size of the pan, you may need to work in batches. Take care to not overcook the zucchini. You don’t want it to go all mushy – it should remain slightly crunchy.

Remove the zoodles to a bowl and let them rest for about 5 minutes to release as much liquid as possible.

Wipe the frying pan clean. Add remaining olive oil and heat over medium high. Add garlic to the pan and cook until soft. Add bell pepper and green onions. Again, cook until tender.

Push veggies to the side and add egg to the pan, working to quickly scramble and chop into small pieces.

Drain liquid from resting zucchini noodles and add them back to the pan with the vegetable/egg mixture. Add the sauce and toss to combine. Cook for 1 -2 minutes until the noodles are warmed. Stir in the bean sprouts and remove from heat.

Top Zoodle Pad Thai with roasted peanuts and fresh cilantro. Serve with lime wedges.

Enjoy!

Pad Thai Zoodles brought to you by: Runcible Eats (www.leaandjay.com)

 

 

 

 


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