Sometimes known as Zucchini Pasta or Zucchini Spaghetti, Zoodles weigh in at around ⅛ the carbs and ⅛ the calories of regular noodles, spaghetti or pasta. They also have a unique flavour that opens up a whole new range of taste options, meaning they’re an incredibly versatile lunch or dinner option. And if you’re on the KB program and have to eat a veggie snack and are looking for different options, this is definitely for you!
Zoodles and Sweet Corn with Chili Lime Vinaigrette
100g of canned sweet corn kernels (rinse them in running water)
125g of raw Zoodles (about 1/2 a medium-sized zucchini)
½ medium red onion diced
½ tblsp Apple Cider Vinegar
½ tblsp EV Olive Oil
Juice and Zest of 1 lime
½ tsp Smoked Paprika
½ tsp Black Pepper
1 tsp Garlic Powder
1 tsp Honey
Use a vegetable peeler to peel the zucchini until you have shaved down to the first two layers. Then flip to the other side and repeat. These shavings are your Zoodles. There will be an inner soft core with seeds left behind which you can chuck! You can also just grab a vegetable spiraliser and get the above done about a few minutes quicker, but this process shreds the inner core as well, so there’s a trade off!
If you’re making a pasta recipe or a warm salad which requires cooking the Zoodles, the soft inner core will become quite mushy.
To keep the Zoodles crisp, take a sharp knife and carefully cut thin juliennes. Be careful not to cut yourself. A great crash course on knife skills can be found on Jamie Oliver's webpage. Immediately transfer the Zoodles into ice water until you need them. This process keeps the Zoodles firm as you make a sauce/ salad dressing.
To prepare the vinaigrette, combine all the ingredients above and mix well. In a frying pan, use a small amount of olive oil and sautée your red onions. When they start becoming translucent, add in the Zoodles (shake off the water as you take them out from the ice water) and cook for about 2 min. Keep tossing the Zucchini around in the pan to ensure all sides get cooked. Drain out the water released by the zucchini. Combine the sweet corn kernels, sautéed red onions, Zoodles and the vinaigrette and serve.
Nikhil lives in Delhi and is currently doing the Kenzai Body program. A self-proclaimed foodie and an ardent traveller, there is no bigger delight to him than discovering a new place through its cuisine together with his lovely wife. A keen athlete in his younger years and turning 40 this year, he is looking forward to rebooting his fitness and overall health to enjoy new experiences such as training for long distance running and mountain climbing; and lasting experiences such as being able to keep up with the two most important aspiring athletes in his life: his boys aged 9 and 5. Getting on the Kenzai program has meant recalibrating his cooking approach for optimal nutrition and health. Nikhil is determined to make recipes tasty and very healthy at the same time.