I’ve joined together with some of my blogger friends for the Ultimate Recipe Challenge again this month and our theme is pasta. I love these challenges because they make me think about how to showcase my family’s favorite meals with the theme ingredient. (Check out the link-up from March – The theme ingredient was Potatoes and there was so much diversity in the recipes prepared!)
For this pasta challenge, I went a little non-traditional and used zucchini to make this quick and easy shrimp stir-fry. I have gotten even more creative with the zoodles (as the zucchini noodles are called) and by making a thinner noodle, they’re perfect to use in a stir-fry similarly to a rice noddle.
One of my favorite things about spring and summer is all the fresh produce available (and how affordable it is.) Zucchini and summer squash are veggies that stay in heavy rotation in my house and when I saw this little “As Seen on TV” product in Michael’s on clearance almost two years ago, I decided that I had to try it out. We have since upgraded to the spiralizer attachment for the Kitchen-Aid mixer. It’s worth the investment for us.
My family has loved our zoodles and we really do eat them a few times a month. My husband was a little skeptical at first because I served the first zoodles he was on a special eating plan that didn’t allow for gluten. I blanched the zoodles in boiling water for just a few minutes and topped them with spaghetti sauce like I would any pasta. He kept asking me what else was in pasta because it tasted normal. I had to show him exactly how I was preparing them before he was convinced.
For this pasta challenge, I went a little non-traditional and used zucchini to make this quick and easy shrimp stir-fry. I have gotten even more creative with the zoodles and by making a thinner noodle, they’re perfect to use in a stir-fry similarly to a rice noddle.
This recipe is the perfect one to share because it’s so easy, can use the ingredients you more than likely have on hand, it’s low-calorie, can be made vegan friendly (just leave out the shrimp) and is allergy-friendly! I promise it is so easy and showcases the flavors of the season that you have to try it. It can be made in literally 15 minutes from start to finish. Another bonus for this recipe is that you can make it for one or a full family by just scaling up your ingredients. Without further ado, please check out this Zucchini Noodle Stir-Fry.
- One Zucchini per person
- 1/4 lb protein per person (I used shrimp for my recipe)
- 1/4 lb secondary vegetables (I used red bell peppers - carrots, corn, green beans, yellow squash are great choices as well)
- 2 tbsp fresh herbs, chopped finely (I used cilantro - basil, thyme, rosemary are great choices as well)
- 1/4 c water
- Salt, pepper to taste
- Spiralize zucchini or cut into ribbons using a sharp paring knife or vegetable peeler.
- Julianne secondary vegetables.
- Prepare protein. If using protein with a short cooking time under 5 minutes (i.e. tofu, seafood) the protein can be raw. Pre-cook foods with a longer cooking time.
- Place the zucchini into a large non-stick pan on medium high heat and stir to prevent sticking.
- After 1 minute, add secondary vegetables and 1/4 c water to pan. The water will create a flash-steaming action.
- Cook for two - three minutes, stirring constantly.
- Push vegetables to the sides of the pan and drop protein in the center.
- Add salt and pepper.
- Cook protein until done.
- Combine vegetables and protein. Add additional water if needed.
- Add fresh herbs and serve warm.