Zucchini and carrot noodles covered in a creamy sauce, with fresh flavors like cilantro and green onion that smell like spring! It’s a light and refreshing meal that I love. And, it’s quick to make!
I usually add a cup of frozen edamame, but of course I didn’t have any the day I planned to take a picture. I used tofu instead, and it actually turned out beautiful and really delicious. So, either edamame or tofu, whichever you prefer!
Perfect for zucchini season, or the middle of winter. You can buy pre-spiralized zucchini and carrots in the produce section or frozen vegetables section. I haven’t tried frozen, but I imagine it works fine.
Admittedly, I’m usually pretty hungry a couple hours after eating this for dinner (and I eat half the pan). Either serve with something starchy, or it’s a good night for a few pieces of fruit for dessert or some nice cream.
For more low-carb and veggie-rich recipes, check these out:
Super yummy way to eat tons of vegetables!
- 4 small zucchini
- 2 large carrots
- 1/2 lb broccoli (or asparagus)
- 1 cup shelled edamame (see notes for using tofu instead)
- 1/2 cup chopped cilantro
- 2 green onions, sliced
- 3/4 cup water
- 4 medjool dates (or 8 small dates)
- 1/4 cup peanut butter
- 3 TBSP hemp seeds
- 1 inch fresh ginger root (no need to peel)
- 1 small clove garlic
- 2 limes, juiced (2-3 TBSP)
- 1 tsp red curry paste (more to taste)
- 1 TBSP soy sauce
First spiralize the zucchini and carrots. If you don't have a spiralizer, you can buy it already spiralized in either the produce section or the frozen vegetable section. You can also use a vegetable peeler to create ribbons.
Chop the broccoli into small florets.
Blend water and dates until smooth. Add the remaining sauce ingredients and blend well.
Pour the sauce into a large skillet (preferably one with a lid). Add the zucchini, broccoli, and carrots. Heat on medium-high heat and cover and stir occasionally until zucchini starts to soften and produce liquid and broccoli is crisp-tender.
Stir in the edamame (or tofu), cilantro, and green onions. Add a pinch of red pepper flakes if you want a little heat. Taste and add salt and pepper, lime juice, or more curry paste, as desired.
To make tofu, cube a block of extra firm tofu. Toss with 1 TBSP soy sauce and 2 TBSP nutritional yeast. Cook in an air fryer at 370 for 15 minutes, or in the oven at 400 for 20 minutes, until golden brown.
If you don't have curry paste, you can use 1 tsp curry powder instead. The flavor is not quite as profound as curry paste. It can also be omitted if you don't like curry.
Add more peanut butter if you'd like more peanut butter flavor. This is a lower-fat sauce that doesn't use much, and has a subtle peanut taste.
Adapted from Joel Fuhrman’s book Eat to Live.