Zoodles— Zucchini Noodles

Oodles of Zoodles . . . aka Zucchini Noodles—a great way to use our extra garden bounty! So many possibilities -- match the broth with other items on the menu. Season with your choice of herbs and spices such as hot pepper flakes or Italian seasoning. Add Parmesan or other favorite choice of cheese.

Zoodles   4 servings

4  small to medium zucchini squash with any seeds and fibrous center sections removed

1 or 2 minced garlic cloves, optional

1 tablespoon sesame or olive oil 

About 1/2 cup broth or combination broth and low sodium soy sauce

Spring/green onions, chopped -- use both white and green parts

Kosher salt and pepper to taste

1. Use a  spiralizer to create zucchini noodles. 
2. In a large, heavy-bottom pan over medium-high heat, warm the sesame or olive oil.
3. Add the zoodles; cook and toss for a minute or two until they begin to soften. 
4. Add broth, green onions and cook zoodles until tender but not limp; season with salt and pepper.
   
   
   
   
5. Dish up noodles and serve as a side dish. Note—we dished up noodles + some of the liquid and topped it with baked fish fillets.
   

Recipe without photos . . .

Zoodles   4 servings

4  small to medium zucchini squash with any seeds and fibrous center sections removed

1 or 2 minced garlic cloves, optional

1 tablespoon sesame or olive oil 

About 1/2 cup broth or combination broth and low sodium soy sauce

Spring/green onions, chopped -- use both white and green parts

Kosher salt and pepper

1. Use a spiralizer to create zucchini noodles. 
2. In a large, heavy-bottom pan over medium-high heat, warm the sesame or olive oil.
3. Add the zoodles; cook and toss for a minute or two until they begin to soften. 
4. Add broth, green onions and cook zoodles until tender but not limp; season with salt and pepper.
5. Dish up noodles and serve as a side dish. Note—we dished up noodles + some of the liquid and topped it with baked fish fillets.