Fresh, light and zesty. This nutrition packed zoodle recipe will really hit the spot.
2 large zucchini spiralised
2 cups white button or swiss brown mushrooms sliced
1/3 cup pine nuts
3 cloves garlic finely minced
2 tbsp nutritional yeast
1 tsp Pink Himalayan Salt or Pink Peruvian Salt
juice of 1/2 small lemon
zest of 1 lemon
Parsley for garnish
Spiralise the zucchini and place into a large bowl. Salt the noodles and massage gently with your hands so the noodles are all covered with the salt. Allow to sit for 20 minutes to draw out all the excess moisture from the noodles.
While the noodles are sitting, add the minced garlic and mushrooms to a pan and saute until brown. Remove from the heat. Add in the nutritional yeast and salt to taste.
By now, the zucchini noodles (zoodles) should be ready. Squeeze out the excess moisture with your hands and halve the zoodles into separate bowls.
Add the mushrooms, pine nuts, splash over the lemon juice and garnish with the parsley and zest lastly.
If you wish to have cooked zoodles, instead of salting the zoodles at the beginning, lightly toss the in the garlic mushroom mix until just tender. The zoodles will have more nutrition if raw.