Satay Zucchini Noodles
Zucchini acts like noodles to make this main dish fresh and filling. But it’s the flavors, textures, and beauty that’ll bring you back to this recipe again and again. Use one zucchini and one yellow summer squash for the best looking results. Make it with steak, and it’s a marvelous meal in one.
This recipe from The With or Without Meat Cookbook, by Jackie Newgent. To order directly from the American Diabetes Association, click here.
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- Prep time
- 10 min
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- Cook time
- 10 min
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- Servings
- 1 Servings
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- Serving size
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3 cups
Ingredients
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zucchini or yellow summer squash (unpeeled, cut lengthwise into thin, spaghetti-like strips)
- 2
- 2
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Asian peanut satay sauce
- 1 1/2 tbsp
- 1 1/2 tbsp
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tahini
- 1 tbsp
- 1 tbsp
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Juice of 1/2 lime
- 1 tbsp
- 1 tbsp
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soy sauce (naturally brewed)
- 1 tsp
- 1 tsp
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gingerroot (freshly grated)
- 1 tsp
- 1 tsp
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snow peas (thinly sliced fresh)
- 1/3 cup
- 1/3 cup
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orange or red bell pepper (thinly sliced)
- 1/3 cup
- 1/3 cup
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white or black sesame seeds (toasted)
- 1 tsp
- 1 tsp
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cilantro leaves (fresh)
- 2 tbsp
- 2 tbsp
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Directions
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Add the zucchini to a 2-quart microwave-safe dish.
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Stir together the satay sauce, tahini, lime juice, soy sauce, and ginger in a small bowl until smooth. Pour the sauce over the zucchini and toss to coat.
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Cover the dish with unbleached parchment paper and microwave on high until the vegetables are done, about 4 minutes (for al dente) to 5 minutes (for softened). Remove from the microwave and let stand, covered, for 5 minutes to complete the cooking process.
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Add the snow peas and bell pepper, toss to combine, and adjust seasoning. Sprinkle with the sesame seeds and cilantro, and serve immediately.