With summer coming to a close, I’m trying to enjoy as many summer season fruits and vegetables that I can. The best time to enjoy zucchini is almost over, so I loved seeing Heidi feature it yesterday as her food of the month. With the vegetable being super nutritious and versatile, I wanted to feature a fun use for it with “zoodles”.
If you’ve never heard of “zoodles” before, it is zucchini made into noodles with a spiralizer that takes almost any vegetable and spins it into noodles. If you are trying to cut down on carbs, your pasta consumption or are following the paleo diet, zoodles are a great option that make you feel like you are eating noodles. After creating your noodles, you can simply steam them or throw them into sauces to absorb the flavor since zucchini is a fairly bland vegetable on its own.
paleo Chicken Zucchini Stir Fry
-2 zucchinis (spiralized to make zoodles)*
-1/2 cup coconut aminos (or soy sauce)
-1 teaspoon grated ginger
-1 teaspoon grated garlic
-1 teaspoon honey
-2 cups cooked, shredded chicken (rotisserie would be great here)
-1 tablespoon coconut oil (or preferred cooking oil)
*If you don’t have a spiralizer, create ribbons by using a vegetable peeler and “peel” the zucchini into strips to use as the noodles.
Combine the coconut aminos, ginger, garlic and honey in a small bowl and set aside. Add the coconut oil to the pan and when heated, add the zucchini to the pan and sauté until tender. Add the shredded chicken and sauce to the pan and toss until all ingredients are combined. When the chicken is warmed through, the dish is ready to serve. Feel free to add any additional vegetables to the stir fry. I love added broccoli and carrots to this as well for an added crunch.
Have you tried vegetable noodles before? They are a great way to cut down on carbs as well as make your regular pasta dishes more vegetable centric. You can never have too many vegetables in one dish right? 🙂