Moroccan Marinated Zucchini "Noodles' by Nutrition Stripped

August 29, 2016

Zucchini noodles are one of the most unique ways to prepare a vegetable. You’ll use a special tool called a spiralizer or a good ole vegetable peeler. Zucchini noodles are flexible and have an al dente texture when eaten raw. In this dish, they’re marinated in an energizing citrus dressing with fresh herbs and seasonings—it is refreshingly sublime in the warmer months of the year. Adjust the heat to your liking by spiking or reducing the amount of red chile.

Ingredients

4 large zucchini

2 satsumas, clementines, or oranges peeled

1/4 cup olive oil

Juice of 1 lemon

2-inch piece fresh ginger, peeled

2 cloves garlic

Fresh red chile (1 inch long), seeded, if desired

1/3 cup chopped fresh parsley

1/3 cup chopped fresh cilantro

12 to 15 shredded fresh mint leaves to taste

1 teaspoon ras el hanout

Pinch of sea salt

Freshly ground white pepper

Garnishes: handful of green pea sprouts, crushed pistachios and cashews, chopped fresh mint, chickpeas

Preparation

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.
In a high-speed blender, combine the satsumas, oil, lemon juice, ginger, garlic, chile, parsley, cilantro, mint, ras el hanout, salt, and white pepper to taste. Blend until combined.
Pour the dressing over the zucchini noodles, stir to combine, and adjust the seasonings to taste. Let sit at room temperature for 1 hour or overnight in the refrigerator to marinate. Serve chilled or at room temperature with desired garnishes. Leftovers may be stored in an airtight glass container in the refrigerator for up to 3 days.

Nutrition Note: Use zucchini noodles in place of cold pasta or other noodles to make a refreshing raw dish, and one that also contains much more fiber than the pasta version. You can also gently warm the noodles and serve with, say, marinara sauce.

SERVES 4