Easy Vegan Zucchini Noodles

Well, I have to declare a little success today. My son, the non vegetable eating machine that he is, voluntarily ate zucchini. Better yet, he LOVED IT! How about that? I have tried every trick from every book and nothing has worked. I’ve blended, pureed, and hidden my share of vegetables into sauces, muffins, smoothies, and the list goes on but he always knows. This time, the zucchini tasted so yummy cooking that he asked for a bite. And he liked it! Here’s the very simple recipe.

Zucchini Noodles 

2 cloves of garlic

2 Tbsp Sesame seeds

1/2 Tbsp coconut oil

3 small zucchini

1 tsp sea salt

Start by peeling your zucchini with a vegetable peeler. Once you have the skin off, continue “peeling” the zucchini with the peeler and put the shavings in a bowl. You will have almost ribbon like noodles. Heat the coconut oil in a pan, add garlic. As the garlic becomes fragrant, add the sesame seeds. Cook until they start to turn golden brown. Add the zucchini and salt. Cook until the noodles are heated through, just a minute or two. You’re done!

How easy is that? You can eat them plain or top them with sauce. You could try squash instead of zucchini or mix the two. In the summer when there is an overabundance of these two veggies, I make a lot of this dish. I add crushed red pepper for a kick or a little lemon juice for a zing. This recipe is my adapted version from Thrive Foods by Brendan Brazier. It’s an amazing book by an amazing vegan athlete! Enjoy.

Feed your body, Fuel your life!


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