Zucchini and Carrot Noodles







A recipe from the cuisine, allowed in a / / diet.

Here's how to make these very appealing noodles. Well, you can cut the veggies yourself, but it does help to own a spiralizer. You can use it to make noodles out of veggies, and then serve them in lots of recipes. We've served our noodles Asian-style, with toasted peanuts on top, flavored with garlic and honey.

Nutritional Chart

Calories: 330 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 11 g
  • 24 g
  • 22 g

Ingredients Needed for Zucchini and Carrot Noodles

1 zucchini
1 carrot
½ cup peanuts
1 tablespoon olive oil
¼ cup balsamic vinegar
1 tablespoon garlic powder
1 tablespoon olive oil
1 tablespoon honey
1 teaspoon cornstarch
1 tablespoon white sesame seeds

How to Make Zucchini and Carrot Noodles

  1. Spiralize the zucchini and carrots.
  2. Heat a skillet over medium heat, add the peanuts and toast them until golden. Sprinkle them with a touch of olive oil.
  3. Next, heat another skillet over medium heat, and pour the balsamic vinegar. Bring it to a boil and, while stirring, add the garlic powder, olive oil, honey, and cornstarch.
  4. Reduce the heat and add the veggies. Sprinkle sesame seeds on top. Stir and cook everything for 2-3 more minutes. Serve with the toasted peanuts on top.

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