Did you know zucchinis are a fruit – not a vegetable? They can be made into noodles and substituted in any pasta dish for a low-carb meal. You can spiralize your own zucchinis, or if you are in a time crunch, you can buy pre-made zoodles (zucchini in noodle form) at most grocery stores. Not only are they low in carbohydrates, but they are high in water content, fiber, potassium, antioxidants and vitamins C and B. These two zoodle dishes, served cold, are great to bring as a lunch to work. Try this Greek Zoodle Salad or Avocado Pesto Zucchini Noodles for your next lunch!
For more healthy lunch recipes, check out these posts:
Photo credit: A Healthier Michigan
- 2 zucchinis
- 1/4 English cucumber, chopped
- 10 cherry tomatoes, halved
- 10 pitted kalamata olives, halved
- 1/4 cup thinly sliced red onion
- 2 oz. crumbled reduced fat feta cheese
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. fresh lemon juice
- 1 tsp. dried oregano
- Salt and ground black pepper to taste
- Pickled beets
Greek Zoodle Salad
1. Cut the zucchini into noodle shaped strands using a spiralizing tool.
2. Place the noodles (or "zoodles") into a large bowl.
3. Top with cucumber, tomatoes, olives, red onion, feta cheese, chickpeas and pickled beets.
4. Whisk olive oil, lemon juice, oregano, salt and pepper together in a bowl until the dressing is smooth.
5. Pour the dressing over the "zoodle" mixture and toss to coat.
6. Marinate salad in refrigerator for 10 to 15 minutes.
- 3 medium to large zucchinis cut into noodles
- 1 ripe avocado – pitted and peeled
- 1 heaping cup of loosely-packed fresh basil leaves
- 1 Tbsp. miso
- 1/2 Tbsp. extra-virgin olive oil
- 3 Tbsp. freshly-squeezed lemon juice
- 1 clove of garlic
- 1 cup of sliced cherry tomatoes
- 1 Tbsp. nutritional yeast
- Pinch of salt and pepper
Avocado Pesto Zucchini Noodles
1. Take the cut up, spiralized zucchini noodles, salt them generously and place them in a strainer over a bowl (a while before you plan on eating).
2. Place them in the refrigerator for at least 30 minutes.
3. Combine the avocado, basil, miso, olive oil, lemon juice and garlic in a blender or food processor until it is smooth to make the avocado pesto.
4. Add salt, pepper and nutritional yeast for taste.
5. Rinse the zoodles and gently squeeze them out to remove liquid from them, and dry with a clean towel.
6. Fold the avocado pesto inside of the zucchini noodles and fold in the cherry tomatoes if you plan on using them.
7. Serve cold, as soon as possible.
8. Store leftovers in the fridge in a loosely-covered container for up to 24 hours.
Yup... it's Vegan!