Zucchini Noodles (Zoodles) with Exquisite Hazelnut-Carrot Sauce (30 Mins, Vegetarian)
Servings: 2 people
Calories: 661kcal
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Equipment
Ingredients
For the Zoodles
- 1 large zucchini
- 2 tbsp olive oil (for frying)
For the sauce:
- ⅔ cup (60 g) hazelnuts (buying already chopped/crushed is easiest)
- 2 tbsp olive oil (for frying)
- 1 onion
- 3 carrot
- 1 tbsp tomato purée (or paste, depending where you live. The thick stuff!)
- ¾ cup (200 ml) Greek yogurt (a light version also works well)
- Salt and pepper to taste
Optional
- 1 sprig basil, fresh (to garnish)
- 1 tbsp balsamic vinegar (or lemon juice if you like a little sourness. Always taste test your food :))
Instructions
- Use a spiral maker to make the zoodles or if you don’t have one just simply dice up the zucchini.
- Peel and grate the carrots (if you buy organic carrots then you don’t really need to peel), dice the onion.
- Put the zoodles in a big frying pan with oil and cook them on medium heat.
- Crush the hazelnuts (or just buy crushed hazelnuts to save time!) in a different frying pan and toast them first (without oil) until just browned. They smell awesome so don’t be tempted to let them burn while you’re inhaling the delicious aroma ;)
- Add the oil, onion and carrot mix to the hazelnuts and fry gently on a medium heat until soft but not browned.
- Turn the heat off and mix in the tomato purée and Greek yogurt and stir ‘til everything is mixed well (make sure it doesn’t boil or burn!). Season to taste with salt and pepper.
- And last but not least add the sauce to the zoodles and mix in.
- If you want you can garnish it with a sprig of fresh basil.
- Mmmmhhh yummy!!! Enjoy!!!
Nutrition
Serving: 560g | Calories: 661kcal | Carbohydrates: 31g | Protein: 18g | Fat: 55g | Saturated Fat: 7g | Cholesterol: 5mg | Sodium: 118mg | Potassium: 1102mg | Fiber: 9g | Sugar: 17g | Vitamin A: 15831IU | Vitamin C: 42mg | Calcium: 213mg | Iron: 3mg