Gluten Free, Paleo, Vegan, Keto, No Added Sugar
Summer is coming to an end, and it’s the perfect time to make a special dish with those last few fresh zucchini. These creamy pad thai inspired zoodles (zucchini noodles) are just the thing, bursting with a blend of sweet and savory flavors.
Packed with fiber, healthy fats, and over 10g of plant protein per serving, these zoodles can be a filling meal on their own or a rich side dish. They are so satisfying that even the low carb skeptic will love these!
Prep Time: 5 minutes
Cook Time: 10 minutes
Makes: about 3 cups of noodles
Ingredients:
• 3 Large Zucchini (spiraled)**
• 2/3 Cup Chopped Scallion/Green Onion (use all the white part from the bunch then fill the remaining amount with the green part)
• 6 Cloves Garlic
• 2 Tbsp Coconut Oil
• 2 Tbsp Sesame Seeds
• Sea Salt
• 1/4 Cup Almond Butter
• 1/4 Cup Chopped Almonds
**Note: Zucchini is one of the most common GMO crops. While I always recommend choosing organic over conventional as much as possible, this is definitely one to prioritize buying organic for this reason :)
Instructions:
Heat coconut oil on medium heat in large pan or wok. Add zucchini, onion, garlic, and sesame seeds. Salt as desired. Move around every few minutes, cooking until zucchini starts to become translucent but not mushy (about 6-8 minutes).
Remove from heat and add almond butter and chopped almonds, stirring to coat evenly. Garnish with extra chopped almonds, sesame seeds, and green onion if desired.
Nutrition Facts:
Serving Size: 1 Cup
Servings: 3
Calories: 314
Fat: 28.2g
Saturated Fat: 9.6g
Carbohydrates: 13.4g
Fiber: 6.4g
Sugar: 5.9g
Added Sugar: 0g
Protein: 10.5g
