Zucchini Goes Skinny

Try something new with squash. Use a spiralizer or vegetable peeler, to make zucchini “noodles” that have a flexible, yet al dente texture.

- McKell Hill, Nutrition Stripped

September 11, 2017

Ingredients

  • 4 large zucchini
Dressing:
  • 2 satsumas, clementines, or oranges peeled
  • 1 teaspoon ras el hanout (Morrocan seasoning) parsley, cilantro and mint
  • 1 2-inch piece fresh ginger, peeled
  • 2 cloves garlic
  • 1 Fresh red chile (1 inch long), seeded
  • 1/4 cup olive oil
  • 1/3 cup each chopped fresh
  • Sea salt
  • freshly ground white pepper
  • Juice of 1 lemon

Preparation

1. Create zucchini noodles with a spiralizer according to your model’s instructions or peel the zucchini lengthwise into noodles using a vegetable peeler. Place the noodles in a large bowl and set aside.

2. In a blender, combine all dressing ingredients and blend well.

3. Pour the dressing over the zucchini noodles, toss to combine, and adjust the seasonings to taste. Marinate at room temperature for 1 hour or overnight in the refrigerator.

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Chocolate Sour Cream Zucchini Cake with Chocolate Glaze

Ingredients

  • 4 large zucchini
Dressing:
  • 2 satsumas, clementines, or oranges peeled
  • 1 teaspoon ras el hanout (Morrocan seasoning) parsley, cilantro and mint
  • 1 2-inch piece fresh ginger, peeled
  • 2 cloves garlic
  • 1 Fresh red chile (1 inch long), seeded
  • 1/4 cup olive oil
  • 1/3 cup each chopped fresh
  • Sea salt
  • freshly ground white pepper
  • Juice of 1 lemon
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