Hey,
hier einige Rezepte, gemischtsprachig, für die leckeren u.a. Zucchini-Noodles (Zoodles), die man auch mit anderem Gemüse (Gurken, Karotten) machen kann. Ich finde Zucchini am besten, schön weich, aber nicht zu sehr. Gerät dazu ist ein Spiralschneider, geht rappzapp, plus eben die u.a. Zutaten nach Wahl.
Chicken Zoodle Soup
6 cups chicken broth or stock
2 medium onions, sliced in very thin half-rounds
Handful of baby carrots, sliced into ~1/2-inch pieces
2 cloves minced garlic
Salt
Pepper
Handful of chopped parsley
2 Chicken breasts, cooked and shredded (I aim for ~3 oz per serving)
4 medium zucchini, ends trimmed and cut in half vertically
Heat chicken stock over medium heat with onions, carrots, and garlic for ~30 minutes, or until the veggies are fork-tender.
Season soup with salt and pepper and parsley.
Run the zucchini halves through the spiralizer to make "noodles." Then give the pile of noodles a couple of chops with a knife so they aren't all 4 feet long.
Add chicken and zucchini to the broth and heat through.
Shrimp and Zucchini Noodles with Fennel, Lemon and Herbs
2 tablespoons neutral oil, divided
1/2 lb large shrimp, deveined and peeled if desired
1 medium fennel bulb, thinly sliced lengthwise, fronds saved
2 cloves garlic, thinly sliced
1/2 teaspoon crushed red pepper flakes, or more to taste
1/2 lemon, seeds removed, very thinly sliced, divided
2 small zucchinis, spiralized using the smallest blade
1/2 cup roughly chopped cilantro
olive oil, to taste
salt and freshly ground pepper, to taste
Heat 1 tablespoon of oil in a large skillet over high-heat. Add the shrimp, being careful not to crowd the pan, and cook for 1-2 minutes per side, until slight charred, pink, and cooked through. Season generously with salt and pepper and remove from the pan and set aside.
Reduce the heat to medium-high and add the remaining tablespoon of oil. Add the fennel slices and cook, stirring occasionally, until golden brown and soft, 10-12 minutes. Add the garlic, red pepper flakes and half of the lemon slices. Cook until garlic is soft, about 2 minutes. Add the zucchini noodles, season generously with salt and pepper, and cook, tossing, until tender and cooked through, 2-3 minutes, depending on thickness of zoodles.
Add the shrimp back into the pan and toss to combine. In a small bowl, toss the cilantro, fennel fronds, and remaining lemon slices with a drizzle of olive oil. Season with salt and pepper and serve on top of the shrimp and zucchini noodles.
Zoodles with Hazelnut / Carrot / Yoghurt
For the Zoodles:
One large Zucchini
2 tbsp olive oil, for frying
For the sauce:
60g/a big handful hazelnuts (buying already chopped is easiest)
2 tbsp olive oil, for frying
1 onion
3 carrots
1 tbsp tomato purée (or paste, depending where you live. The thick stuff!)
200 ml créme fraiche (a light version also works well )
Salt and freshly ground black pepper, to taste
Optional:
Use Greek yoghurt (again a light version works) instead of the créme fraiche to make it healthier, or make it vegan with your favourite non-dairy cream. Our nutritional info is from a version made with 2% Greek yogurt.
A sprig of basil to garnish
A couple of dashes of lemon juice or balsamic vinegar if you like a little sourness. Always taste test your food
Instructions
Use a spiral maker to make the zoodles or if you don’t have one just simply dice up the zucchini.
Peel and grate the carrots (if you buy organic carrots then you don’t really need to peel), dice the onion.
Put the zoodles in a big frying pan with oil and cook them on medium heat.
Crush the hazelnuts (or just buy crushed hazelnuts to save time!) in a different frying pan and toast them first (without oil) until just browned. They smell awesome so don’t be tempted to let them burn while you’re inhaling the delicious aroma
Add the oil, onion and carrot mix to the hazelnuts and fry gently on a medium heat until soft but not browned.
Turn the heat off and mix in the tomato purée and créme fraiche and stir ‘til everything is mixed well (make sure it doesn’t boil or burn!). Season to taste with salt and pepper.
And last but not least add the sauce to the zoodles and mix in.
If you want you can garnish it with a sprig of fresh basil.
Mmmmhhh yummy!!! Enjoy!!!
Zoodles with Tomatoes / Walnut / Feta
1 medium sized zucchini
1 cup of fresh basil leaves
1 tbsp of pesto (make it yourself)
Dash salt and pepper
A good handful of cherry tomatoes
A handful of walnuts
Optional:
¼ cup of feta cheese
Instructions
Use a spiral maker to get those lovely zucchini noodles aka zoodles. If you don’t have that magical thingy, you can also simply dice up the zucchini.
Off it goes into the pan with a little bit of olive oil. Set it on medium heat.
Cut the cherry tomatoes in halves and add them to the pan. Also add a nice handful of walnuts.
Give it a nice toss. After around 7-8 minutes add the pesto and give it another toss.
To finish off the zoodles garnish with basil leaves (and feta cheese, if you have it around)
Ready. Enjoy!
Sesame Zoodles
Sesame dressing:
¼ cup soy sauce
2 Tbsp Rice vinegar
2 tsp Sriracha Sauce
1 Tbsp creamy peanut butter
2 cloves minced garlic
2 Tbsp sesame oil
Zoodles
4-5 medium zucchini
1 Tbsp olive oil
*optional 2 Tbsp sesame seeds
Whisk all the ingredients for your dressing together in a small bowl. Set aside.
Using your Spiralizer, prepare zucchini into long noodles or ribbons.
Heat oilve oil in large skillet over medium heat. Add "zoodles" to skillet and saute for 3-4 minutes until they are slightly softened. You can skip this step altogether and serve the "zoodles" raw as well! Zucchini will release liquids, so when your "zoodles" are done cooking to the desired amount, drain before tossing with marinade. Toss with marinade and sprinkle with sesame seeds. Serve warm or cold.
Zoodles Marinara (Zucchini Noodles with Chunky Tomato Sauce)
This Zoodles Marinara recipe is super easy to make, super easy to customize, and SUPER delicious!
Prep: 10 mins Cook: 20 mins Total: 30 mins
Ingredients:
2 Tablespoons DeLallo extra virgin olive oil
1/2 cup diced white onions
6 garlic cloves, peeled and minced (or pressed)
1 (28-ounce) can DeLallo diced tomatoes
2 Tablespoons DeLallo tomato paste
1/2 cup roughly-chopped fresh basil leaves, loosely packed
1 1/2 teaspoons coarse salt
1/4 teaspoon black pepper
1/8 teaspoon crushed red pepper flakes (or a pinch of cayenne)
2 large zucchinis, spiralized
freshly-grated Parmesan cheese, for grating
Heat oil in a large saute pan over medium-high heat. Add onions and saute for 5 minutes, stirring occasionally, until the onions are soft and translucent. Add garlic and saute for 1 minute, stirring frequently, until fragrant. Add in the tomatoes, tomato paste, basil, salt, pepper, and crushed red pepper flakes, then stir to combine. Continue cooking until the sauce reaches a simmer. Then reduce heat to medium-low and continue to let the sauce simmer for about 15 minutes, or until the oil on the surface is a deep orange and the sauce is reduced and thickened. Taste, and season the sauce with additional salt and pepper if needed.
Add in the spiralized zucchini and toss until it is evenly coated with sauce. Continue to cook for 2-3 minutes until the noodles are slightly softened. Remove from the heat and serve immediately, garnished with Parmesan cheese.
