I LOVE this recipe!! If you don’t already have a Spiralizer, it’s worth buying one. They’re inexpensive and they make it so easy to make zucchini noodles…or Zoodles. This stir-fry has roasted vegetables and zoodles tossed in an easy sesame vinaigrette. It’s easy to add the protein of your choice, but I think it’s pretty perfect with veggies.
Vegetables for roasting:
2 crowns of broccoli; cut into florets
2 carrots; chopped into bite size pieces
8 ounces mushrooms; quartered (I used baby bellas.)
1-2 Tbsp olive oil
¼ cup soy sauce
2 Tbsp Rice vinegar
1-2 tsp Sriracha Sauce
1 Tbsp creamy peanut butter
2 cloves minced garlic
2 Tbsp sesame oil
4-5 medium zucchini (I used 4.)
1 Tbsp olive oil
*optional 2 Tbsp sesame seeds
Preheat your oven to 450 degrees. Chop the broccoli, carrots and mushrooms. Toss with 1-2 Tablespoons of olive oil and place in a single layer on a baking sheet. Bake for 15 minutes, but make sure to watch them closely.
Whisk all the ingredients for your dressing together in a small bowl. Set aside.
Using your Spiralizer, prepare zucchini into long noodles or ribbons.
Heat olive oil in large skillet over medium heat. Add “zoodles” to skillet and saute for 3-4 minutes until they are slightly softened. You can skip this step altogether and serve the “zoodles” raw as well!
Zucchini will release liquids, so when your “zoodles” are done cooking to the desired amount, drain before tossing with marinade.
Add the roasted vegetables onto the zoodles.
Toss with marinade and sprinkle with sesame seeds. Serve warm or cold.
Recipe adapted from: Cookies and Cups