Zippy Zoodles are full of flavor and zip! Made from zucchini, these noodles are a healthy gluten-free alternative to processed pasta and rice.
Cooking during the summer months is a challenge for me. The last thing I want to do is cook a hot meal. Since I control my Irritable Bowel Syndrome by eating soft gluten-free foods, salads are a huge no-no! (Who does not love a fresh salad with spinach and lettuce when it is 100 plus degrees out?) One of my favorite meals for summer is stir-fry. I love using seasonal fresh vegetables in it. Rice and stir-fry kinda go together, don’t you think?
A couple of summers ago, I got really sick and could not keep anything down. The day I got sick, I had eaten shrimp scampi served over Jasmine rice. After four days of not keeping food down, my husband made me plain white rice. Oh my gosh!!! I could barely eat one forkful of rice. To this day, I want nothing to do with rice. Even the smell of it cooking makes me nauseous.
Honestly, I was skeptical about trying zoodles. After all, noodles made from zucchini?! I was not sure my husband would like them either. I made him a beef stir fry and replaced the rice with zoodles. I was delighted when he gave these squash noodles two thumbs up. The possibilities with this yummy vegetable are endless!!!
I was looking for a quick and easy side dish to go with smoked ribs. I still had some zoodles left that I had not used in the beef stir fry earlier in the week. I sautéed them for just a couple of minutes in melted butter and they were delicious!
Full of zip and buttery flavor, zucchini noodles are healthy and naturally gluten-free!
- Fresh Zucchini Noodles
- 1 to 3 Tablespoons unsalted butter
- Red Pepper Flakes (to taste)
- 10-15 cherry tomatoes
- In a medium-size non-stick skillet melt butter over medium high heat.
- Add in zoodles, red pepper flakes and cherry tomatoes. Cover and cook for three minutes, stirring occasionally.
- Remove from heat and serve.
Sprinkle with grated parmesan or feta cheese before serving.
Keywords: zesty zoodles