Zoodles 2 Delicious Recipes

ZOODLES: 2 DELICIOUS RECIPES

Steps:

• Spinach Pesto Zoodles
• Serves 3-4:
• 4 zucchinis, spiralized
• ¼ cup spinach pesto
• Salt and black pepper, to taste
• 2-3 tablespoons olive oil
• Optional:
• • Crushed red pepper flakes
• • Grated parmesan cheese
• • Cherry tomatoes halved
• Place a cast-iron skillet over medium-high heat and add the oil. Sauté the zoodles in 3 batches cooking each batch no longer than 1 minute. Cooking them longer will release too much liquid and they will become mushy.
• Transfer each batch to a bowl. Once they are all cooked, add them back to the pan along with the pesto and mix them together over medium heat for 1 more minute until the pesto is incorporated.
• Serve topped with crushed red pepper flakes, parmesan cheese, and some cherry tomatoes. Grilled chicken or shrimp goes great with this dish. Any leftovers can be refrigerated. Enjoy!
• Greek-Zoodle Salad
• Serves 4-5:
• 4 zucchinis, spiralized
• 12 cherry tomatoes, halved
• ¼ onion, finely chopped
• 10 Kalamata olives, sliced
• 1/3 cup sliced bell peppers
• 4 ounces feta cheese, crumbled
• 2 tablespoons finely chopped mint
• Salt and black pepper, to taste
• For the vinaigrette:
• 1 lemon, juiced
• ¼ cup olive oil
• 1 garlic clove, minced
• 1 teaspoon dried oregano
• Alternative dressing: tzatziki sauce
• Place the zoodles in a large mixing bowl along with the tomatoes, onion, olives, feta, and bell peppers.
• Whisk all of the vinaigrette ingredients together and pour over the salad. Toss to combine.
• Add some salt and pepper along with the mint and toss to combine.
• Serve immediately. This pairs well with grilled shrimp, chicken, and steak. Enjoy!