ZOODLE CHOP RECIPES

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ZOODLE CAPRESE SALAD RECIPE | ALLRECIPES



Zoodle Caprese Salad Recipe | Allrecipes image

This recipe is from my friend Vicki. A simple summer arugula salad with zoodles, tomatoes, mozzarella, and basil.

Provided by Jeannette

Categories     Salad    Green Salad Recipes    Arugula Salad Recipes

Total Time 20 minutes

Prep Time 20 minutes

Yield 4 servings

Number Of Ingredients 6

2 small zucchini
16 ounces fresh mozzarella, cubed
1 (10 ounce) basket grape tomatoes
2 tablespoons balsamic vinaigrette, or to taste
1 (5 ounce) package arugula
10 leaves fresh basil

Steps:

  • Cut zucchini into spirals using a spiralizer (fitted with the large shredding blade). Cut zoodles into smaller pieces.
  • Combine zoodle pieces, mozzarella, tomatoes, and vinaigrette in a bowl; mix well. Refrigerate until ready to use.
  • Just before serving mix in arugula and basil.

Nutrition Facts : Calories 343.9 calories, CarbohydrateContent 10.5 g, CholesterolContent 72.6 mg, FatContent 20.9 g, FiberContent 2 g, ProteinContent 29.8 g, SaturatedFatContent 11.8 g, SodiumContent 811.2 mg, SugarContent 3.3 g

BEST ZOODLE RAMEN RECIPE - HOW TO MAKE ZUCCHINI NOODLE RAMEN



Best Zoodle Ramen Recipe - How To Make Zucchini Noodle Ramen image

Start the new year with a gluten-free bowl of Zoodle Ramen from Delish.com.

Provided by Isabel Smith, RD, CDN

Categories     dairy-free    healthy    heart-healthy    low-carb    low sugar    weeknight meals    dinner    lunch

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 14

4

large eggs

1 tbsp.

extra-virgin olive oil

8 oz.

cremini mushrooms, sliced

4

cloves garlic, minced

1 tsp.

fresh ginger, minced

8 c.

low-sodium bone broth 

1 tbsp.

low-sodium soy sauce

4

medium zucchinis, spiralized or cut into noodles (about 2 lb.)

1 tbsp.

sesame oil

1/2 c.

chopped red cabbage

1 c.

shredded carrots

2

green onions, thinly sliced 

2 tbsp.

toasted sesame seeds

Pinch crushed red pepper flakes

Steps:

  • Place eggs in a small pot and cover by an inch of cold water. Place pot on stove and bring to a boil. Instantly turn off heat and cover pot. Let sit 11 minutes. Remove eggs from pot and dunk into ice water. Peel, then halve lengthwise. Meanwhile, in a large skillet over medium heat, heat olive oil. Add mushrooms and cook until soft, 5 minutes. Add garlic and ginger and cook, 1 minute. Add in bone broth, soy sauce, and bring to a boil. Reduce heat and simmer 5 minutes. Add zucchini noodles and cook until tender, 2 minutes more. Stir in sesame oil. Divide broth and noodles among four serving containers or mason jars. Divide carrots, cabbage, and hardboiled eggs among each. Top each with scallions, sesame seeds, and red pepper flakes. Eat right away or let cool, then store in fridge. Rewarm before eating. 

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