I’m a big fan of portmanteaus, so zucchini noodles, or ZOODLES, make a great dinner because it’s fun to say AND tasty!
After a few days of less-than-photo-worthy meals, I finally rustled up something colorful! If you want to recreate this, you’ll need a veggie spiralizer. I got the handheld Veggetti at a CVS…these gadgets are everywhere.
Zucchini noodles with homemade tomato sauce, and sauteed kale with toasted pumpkin seeds
Ingredients (dinner for two)
- 3 zucchini (2-3 lbs)
- 2 cups tomato sauce (we had homemade sauce from earlier in the week. Canned will do; separate recipe coming soon!)
- 2 heirloom tomatoes (because they have fun colors)
- up to 1/4 cup of coconut flour
- 6 leaves of kale
- 3 tablespoons of pumpkin seeds
- coarse kosher salt
- coconut oil
- 1/2 teaspoon of minced garlic
- 1 tablespoon of diced onion
- Spiralize all zucchini and put in strainer/collander. Sprinkle with salt to dry out the veggies.
- In a saute pan, heat the sauce and add the chopped tomatoes to heat everything up. Feel free to add more spices (basil, oregano).
- If the tomatoes are really juicy, they may make the noodle dish a bit watery. In this case, add some coconut flour. This is one of the most absorpent flours, so you don’t need much!
- In a separate dry pan, heat on medium-high, then add pumpkin seeds. Keep moving them around, to prevent burning. When they are toasted pretty evenly, remove from heat and transfer to a bowl.
- In the same pan, heat some oil for the kale. When the oil is hot, add garlic and onion. After a minute or two, add kale.
- Go back to the first pan and add zoodles to the sauce. They don’t need long to cook!
- Serve up the kale, and sprinkle toasted seeds on top. Make sure to get lots of the fresh tomatoes on your zoodles too!
Snag a spiralizer using the link below, and help support the blog!
Thank you, from our full bellies and happy hearts, to yours.