Zucchini Noodles (Zoodles) with Exquisite Hazelnut-Carrot Sauce (30 Mins, Vegetarian)
- Updated on Sep 29, 2015
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Every now and then a recipe grabs me, and I mean reeeaaallly grabs me. Like, by the balls and won’t let go.
The last was this Tangy Veggie Wrap, and these Zoodles with Exquisite Hazelnut-Carrot Sauce are the next. I ate them yesterday, and I’ll eat them again tomorrow!
‘But what’s a zoodle?’ I hear you cry. Well, that clever name actually refers to noodles made from zucchini – by your very own fair hand (learn how to make zucchini noodles here!).
They couldn’t be simpler or quicker to make – just grab one of these spiralizers if you don’t have one already, and get zoodling!
The zoodles are a massive part of this recipe – and have much to recommend them over traditional pasta, spaghetti or noodles (more on that later) but it’s the blend of the rest of the ingredients and the sauce that really sets this recipe apart.
If you look at the ingredients list it’s actually very simple (even a little plain looking, to the naked eye) but somehow it all comes alive when thrown together.
Every taste compliments another, and the little bursts of flavour that strike out on their own will be sure to delight any palate.
There’s a reason why spiralized veggies are so popular right now. What have you got to lose?
Health Benefits – Zoodles with Exquisite Hazelnut-Carrot Sauce
Weighing in at around ⅛ the calories and ⅛ the carbs when compared to regular pasta, spaghetti or noodles the properties of zucchini are really quite astounding.
They’re also very filling – and won’t leave you with that lethargic, gluten-heavy feeling many people get after a bowl of pasta.
This recipe also includes the awesome carrot – more and more detailed research is coming in on them – and it’s all good news.
Carrots provide huge amounts of different vitamins, nutrients and beta carotene; in a nut (carrot?) shell they’ll help to protect you against cardiovascular disease, cancer and many other illnesses (1).
And did I mention nuts? Well, maybe in the first sentence of this post, but allow me to expand.
This research from Harvard shows that nuts reduce cholesterol, lower the risk of type 2 diabetes, colon cancer, gall stones and heart disease. And keep you slim. Wowww!!!
Soooooooo…. convinced? 😉
Ingredients
For the Zoodles
- 1 large zucchini
- 2 tbsp olive oil (for frying)
For the sauce:
- ⅔ cup 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 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!!!
NOTES
Nutrition
Comments
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60 comments
Hazelnut carrot sauce?! <3 <3 That sounds AMAZING. I love zoodles, but I have a feeling I'm going to like them much, much more with that sauce on top.
hahaha, I think so too 😀
This looks so great! I love all the flavors you have going on. And zoodles are awesome!! SO fun to make and eat!
Love this! I love zucchini noodles but have never made them myself. Need to get a spiralizer!
You could also grate or just cut them to pieces 🙂
But true, a spiralizer would be way cooler, hahaha
I love the hazelnut carrot sauce on this.
That sauce sounds incredible! I could use plain vegan yogurt to make it work for me. I’d definitely squeeze lemon or lime juice over it for a bright finish. YUM!
Yessss, lemon did the extra trick for me 😀
I really love this combination – I would not have thought about adding a nutty sauce to zoodles!
This is such a beautiful recipe guys! I love zoodles and the health benefits and I’m totally intrigued by that hazelnut carrot sauce, that sounds seriously amazing!! The colors and photos are gorgeous 🙂
Thank you so much! It is really as delicious as it sounds 😀
Love this zuchinni noddles.. Great thought.. Sauce looks inviting
Finally found a good reason for having bought my spiraliser 🙂
Delicious – I’m not vegetarian but this will be a regular on my menu…
So good to hear, Jackie! Enjoy your Sunday!
I’ve only had zucchini noodles once before but this reminded me how truly delicious they are! I’ll to make this recipe 🙂
I believe there are “zoodle phases” – Sometimes I have weeks when I eat them 4 times in 7 days, but then I don’t touch them for months 🙂
This looks absolutely delicious!!!!
Thank you so much for the five star rating Kellie! This recipe is at the moment one of my favourite meals 😀
This looks delicious! Love zucchini recipes!
This recipe looks amazing. The hazelnut carrot sauce is such a great idea. I’m pinning this one for later Thanks for sharing.
great you like the recipe idea 😀
I’ve never thought of hazelnuts as savory…too much nutella exposure I guess! Great idea!
bahahahah
Finally found a good reason for having bought my spiraliser 🙂
Delicious – I’m not vegetarian but this will be a regular!
Super cool and creative. Really unique and shows off your cooking chops!
thanks Derek! 🙂
All credits to Kat though, haha
I would make zoodles just to be able to say the word, even if I didn’t already love courgettes lol. Great recipe 🙂
Hahhaha, I think in that case Dave would be right up your Alley 😀
A courgette sounds more like a sportscar to me though.
The hazelnut carrot sauce is brilliant. And together all of it sounds so delicious!
Thanks Valentina! 🙂
This sauce really does sound exquisite! Pinning for later 🙂
Hahah, I think so too! Kat got quite some surprising ideas up her sleeve 🙂
Yum! I love cooking with zoodles and I will be adding this recipe to our list! Thanks for sharing!
you’re welcome 😀
Glad you like the recipe
I’ve never had the pleasure of trying hazelnut carrot sauce and now I simply HAVE TO!!!
yessss!!Roast them beforehand, you’ll love the smell!!
I love zoodles and that sauce sounds amazing. What a great idea! 🙂
thanks Sina 🙂
I love how they are lower in calories than regular pasta, that’s a winner in my book. I bet they are great for the bowels too 🙂
No doubt! 😉
I just spit out my wine w that first line!! baahaaa!! I don’t want to be grabbed by my balls but a nice kick in the arse from a fab dish would be just fine w me!!
bahahahaha, now that is funny too 😀
I have not tried zoodles yet, but I really have wanted to try them. I love this recipe sounds delicious and healthy. Thanks for sharing!!
you’re welcome! 🙂
Super Rezept ! Eine ganz neue Geschmacksnote, dank der Haselnüsse. Hätte ich sonst nie ausprobiert.
Danke für deinen Kommentar, Beate!! Werde ich Katharina ausrichten 🙂
Fand ich auch clever von Ihr, die Haselnüsse hinzuzufügen.
Liebe Grüße!
Thank you everyone for sharing your appreciation and love. One small gripe however ( I do not wish to be ungenerous, just constructive), I wish that people could comment more after they’ve made the dish so a ‘review’ really meant a review, not just a person’s impressions. This approach not only enables you to consider if and when to make (friends/ dinner party? etc) but also gives you insight into different interpretations and alternate methodilogy. The internet is after all, an international space.Thank you for sharing this recipe. I have made it, used a mandoline not a spiraler (worked well) also used a squeeze of lemon at the end. Will make again. Terrific. Thank you!
Hey Amanda!
Thanks a lot for your detailed response and awesome to hear that you liked the zoodles recipe 🙂
Yes, I completely see what you mean about the comments! I’ll think about ways to encourage our readers to write more reviews AFTER they tried the recipe. Makes lot’s of sense
Can you make this ahead and reheat??
yes that would work, but they are best served right away 🙂
Hello! The spiralizet on the link, is it of good quality? Is it the same one you guys are using? I’m looking for a durable one that would last long. Thanks in advance.
Hi Noel! Yep, it’s the one I have. And it’s ok, not more not less. I don’t spiralize too often, maybe once a month and it does the job of spiralizing the zucchini 🙂
So for that task I think the price – value ratio is great. Buut, if you plan to spiralize more, maybe also sweet potatoes and other veggies, you’ll be better off with a higher quality product for sure!
I made this. It was good. There is no seasoning in the recipe so I added salt and pepper. I didn’t have hazelnuts so I used mixed nuts. It would also be good with more flavors, maybe ginger. Next time I am going to use peanuts and maybe add a little peanut butter in place of the tomato paste, or in addition to it.
Hey Vicki, glad to hear you enjoyed it! Definitely a good way to use zucchinis :). Salt and pepper should be visible on the list, but the other additions sound great too. I can imagine ginger and peanuts fitting very nicely to it!
Why is this recipe so high in fat and saturated fat?
Hi Sheila! That’s the hazelnuts and Greek yogurt. We used a low-fat Greek yog, you could also use a no-fat to cut down the fat slightly if it worries you 🙂
I made this recipe and it was delicious. It was also quick and easy, perfect for my busy schedule. I love cooking with zoodles over pasta because they are so much quicker to cook, especially when I buy the pre-spiraled zucchini. Love all the recipes on this site!
No way, pre-spiraled zucchini?! I’ve never seen it here but that’s AWESOME! Definitely going to grab some if I see it. Glad you enjoyed the recipe, thank you for writing!
This was delicious and I’ll definitely be making it again! It came out as more of a paste than a sauce for me, I’m not quite sure why. It still tasted great though!
Yay, glad you enjoyed it, Paula! Yes I suppose you’re right, it is quite paste-like. If it’s tooooo thick then you could add a little more yoghurt (or water) just to thin it out a bit. That should do it! 🙂