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Satay Zucchini Noodles
10 min prep time
10 min cook time
1serving
Recipe by
Jackie Newgent, RDN, CDN
Source
The With or Without Meat Cookbook
Photo by
Renee Comet
How to Make Satay Zucchini Noodles
Zucchini acts like noodles to make this main dish fresh and filling. But it’s the flavors, textures, and beauty that’ll bring you back to this recipe again and again. Use one zucchini and one yellow summer squash for the best looking results. Make it with steak, and it’s a marvelous meal in one.
This recipe from The With or Without Meat Cookbook, by Jackie Newgent. To order directly from the American Diabetes Association, click here.
10 min prep time
10 min cook time
1serving
3 cups
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Step-By-Step Instructions:
- Add the zucchini to a 2-quart microwave-safe dish.
- Stir together the satay sauce, tahini, lime juice, soy sauce, and ginger in a small bowl until smooth. Pour the sauce over the zucchini and toss to coat.
- Cover the dish with unbleached parchment paper and microwave on high until the vegetables are done, about 4 minutes (for al dente) to 5 minutes (for softened). Remove from the microwave and let stand, covered, for 5 minutes to complete the cooking process.
- Add the snow peas and bell pepper, toss to combine, and adjust seasoning. Sprinkle with the sesame seeds and cilantro, and serve immediately.
Nutrition facts
1 Serving
-
Serving Size
3 cups
- Amount per serving Calories 330
-
Total Fat
18g
- Saturated Fat 3g
- Cholesterol 30mg
- Sodium 570mg
-
Total Carbohydrate
24g
- Dietary Fiber 8g
- Total Sugars 12g
- Protein 25g
- Potassium 1490mg
- Phosphorous 440mg
Ingredients
zucchini or yellow summer squash (unpeeled, cut lengthwise into thin, spaghetti-like strips)
2
Asian peanut satay sauce
1 1/2 tbsp
tahini
1 tbsp
Juice of 1/2 lime
1 tbsp
soy sauce (naturally brewed)
1 tsp
gingerroot (freshly grated)
1 tsp
snow peas (thinly sliced fresh)
1/3 cup
orange or red bell pepper (thinly sliced)
1/3 cup
white or black sesame seeds (toasted)
1 tsp
cilantro leaves (fresh)
2 tbsp
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