In my zucchini noodle experiments to date, I have used the noodles fresh and raw. To be honest, it never occurred to me to eat them in any other way. Recently, though, I saw a reference to zucchini noodles being lightly cooked. Last week, I decided to give that approach a go, and added noodles to a hot pan for just under 2 minutes. The result? Slightly softened, nicely warmed noodles that were a lovely change from the standard raw variety.
Complementing the noodles were tomatoes, basil, sherry vinegar and nutritional yeast. The flavours were wonderful. Broccoli and tofu featured too, as did a smattering of other herbs. If you had sun dried tomatoes to hand, I think they would be an excellent addition (or replacement for fresh tomatoes) as well.
All in all, this was an easy, satisfying, nutrition-packed meal that took under 15 minutes to prepare. I recommend it! If you don't have a vegetable spiralizer, you can make the zucchini noodles using a julienne peeler as shown here.
Lightly cooked zucchini noodles with a tomato basil sauce
Makes one very generous serving (how I ate it!), or two small servings
Vegan and gluten free
Author: Bite-sized thoughts
150g firm tofu, pressed and cut into squares
1 small head broccoli, cut into florets
1 punnet (250g) cherry tomatoes, cut in half, or 1/4 to 1/3 cup sun dried tomatoes
2 tbsp sherry vinegar (or red wine or balsamic vinegar)
Small handful fresh basil leaves (or 1/2 tsp dry)
1/2 tsp dried oregano
Pinch chilli flakes
Few cracks of black pepper
1/2 tbsp + 1/2 tbsp nutritional yeast, divided
1 large zucchini
Oil, as needed, for cooking
Heat a non-stick pan over medium high heat and cook the tofu until golden, several minutes on each side.
Add the broccoli, tomatoes, sherry vinegar, basil, oregano, chilli flakes, salt, pepper and 1/2 tbsp nutritional yeast to the pan. Stir ingredients well to combine. Reduce heat to low while you prepare the zucchini.
Using a vegetable spiralizer or julienne peeler, create thin zucchini noodles. When ready, add to the pan with the other ingredients. Increase heat to medium high and cook for 2 minutes (or so) before serving.
Top with the reserved 1/2 tbsp nutritional yeast, and extra black pepper if desired.
Submitted to Healthy Vegan Fridays.
Have you tried zucchini noodles cooked?
This post isn't Anzac-related, but today is the day for remembering and honouring the Australian and New Zealand Army Corps. Their efforts, and the lives lost fighting, should never be forgotten.