NDSU Extension - Richland County

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Let'z Zoodle!

August 2018

Recipes

Zesty Zalza

1 (16 oz.) jar favorite salsa
1 diced zucchini
1 (15.5 oz.) can of black beans, drained and rinsed
1 (15.5 oz.) can corn, drained and rinsed

1. Dice zucchini.
2. Combine all ingredients until well mixed.
3. Serve with whole grain tortilla
crackers, tortilla chips, or as a side with grilled food.

Store leftovers in the refrigerator.

Zoodle Marinara

2 cups favorite marinara sauce
2 large zucchini, spiralized
1/2 cup fresh basil leaves, chopped (optional)
Freshly-grated Parmesan cheese (optional)
2 tablespoons cornstarch
1/3 cup water

(The cornstarch and water mixture are optional and only serves as a thickener for the watery zoodles.)

Zoodle Ztir Fry

1/4 cup teriyaki sauce
12 oz. fresh stir fry veggies
1 large zucchini, spiralized
1 teaspoon garlic powder (optional)
1 teaspoon ginger (optional)

1. Steam stir fry vegetables.
2. Add steamed vegetables and zoodles to pan.
3. Stir in garlic powder and ginger (optional).
4. Add teriyaki sauce.
5. Cook, stirring occasionally, until heated through.

Zucchini Chipz

3 small zucchini, sliced into 1/4-inch rounds
Olive oil spray
1/2 cup Italian-seasoned bread crumbs or Panko
2 tablespoons grated Parmesan cheese
2 teaspoons fresh or dried oregano
1 teaspoon garlic powder

1. Preheat oven to 350°F.
2. Spray pan with olive oil spray.
3. Spread sliced zucchini on pan. Spray slices with oil spray.
4. Mix bread crumbs, cheese, oregano and garlic powder and spread over zucchini slices.
5. Bake in oven until zucchini are tender and cheese is browned, about 15 minutes.

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