On the off chance that you’ve never had zucchini noodles, you’re in for a treat! Zucchini noodles (I like to call them zoodles in light of the fact that it’s increasingly fun) are julienned or spiralized pieces of zucchini or squash that you cook and eat simply like you would spaghetti. (Furthermore, indeed, there’s also spaghetti squash, yet they’re not as fun as saying zoodles. Heaps of zoodles!) best of all, they’re pressed with supplements, low carb, and without gluten.
Additionally, I believe they’re allowed on pretty much every well known eating routine I’ve as of late known about, so this is a decent recipe to keep in your brisk “in the event of some unforeseen issue” document for visitors with dietary limitations. A snappy, sound supper recipe. Greek Zucchini Noodles (Zoodles) with Feta, Olives, Artichokes and Tomatoes.
With these zucchini noodles I joined the entirety of my preferred Greek fixings: dark olives, feta cheddar, artichoke hearts, and tomatoes. I had intended to also include a sauce, however when I got done with hurling everything together I understood that it was saucy enough from the diced tomatoes and the delicious squash. Don’t hesitate to include a shower of olive oil or a sprinkle of tomato sauce in the event that you like. Appreciate!!
Also try our recipe 5-Ingredient Spinach Parmesan Zucchini Noodles
A solid, without gluten greek noodle dish produced using squash. They possess a flavor like a liberal pasta dish, yet the spiralized zucchini noodles mean this is pressed brimming with without gluten veggies!
- 1 lb (about 2 medium) zucchini squash
- 1 lb (about 2 medium) yellow squash
- 1 15oz can diced tomatoes, drained
- 1 cup artichoke hearts, diced
- 1 cup black olives, drained and sliced
- 1 cup crumbled feta cheese
- salt and pepper to taste
- 1 cup rotisserie chicken or turkey (optional to add more protein – leave out for vegan or vegetarian)
- Using a julienne peeler, mandoline slicer with julienne attachment, vegetable spiralizer or knife, slice the zucchini and squash into noodles.
- Bring about 5 cups of water to a boil in a medium sauce pan.
- Once the water is boiling, add the zucchini and squash noodles and boil for 3 minutes.
- Drain noodles into a strainer and gently press some of the excess liquid out with a paper towel. (They tend to make added sauce runny if you don’t.)
- Add zoodles and all remaining ingredients to a medium bowl and toss to combine.
- Serve immediately.
Read more our recipe : Cashew Chicken Stir Fry
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