Zucchini Pappardelle

If you’re in need of some light, flavorful food that will both fuel your body and warm your soul during the Summer months, look no further than this delicious Zucchini Pappardelle recipe!

I LOVE zucchini squash noodles and this zucchini pappardelle was a fun way to prepare them. The way they soak up the flavors of the lemon, chili and garlic, and the way that they can be twisted with a fork into mouthfuls makes them a great substitute for pasta dishes.

This this is also super easy to make, and pairing it with a side of baked Salmon or chicken makes it a perfect meal!

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Zucchini Pappardelle

Gluten-Free, Keto, Paleo

Serves 4


What You’ll Need

4 Zucchini / Summer Squash (1 per person)

1 garlic clove

1/2 cup fresh Parsley

2 tbsp EVOO

2 tbsp Sunflower oil

Salt, to taste

Pepper, to taste

1/2 teaspoon chili flakes

1/2 lemon

1/2 cup fresh, shaved Parmesan

What You’ll Need To Know

Using a spiralizer, use the blade for wide ribbons and spiralize zucchini.

Heat a medium to large skillet over medium heat, and pour in sunflower oil.

Spear the clove of garlic sideways on the end of a fork. Sprinkle in the chili flakes on top of the oil and wait 30 seconds. Use the garlic clove to spread the chili around.

Add half of the zucchini ribbons and sauté or a about a minute or two. Add in the 2nd half and cook for another minute or two, moving around the zucchini with the fork with the garlic. Add in the fresh parsley, mixing it all together, and let is sit for two minutes.

Add salt, pepper, squeeze half the lemon, and add in the EVOO and mix together.

Plate and serve with shaved Parmesan and enjoy!




Roasted Veggie Salad Bowl

roasted veggie salad bowl

This is the perfect dish to ease into Summer. It’s fresh and light, and the roasted veggies add a cozier flavor to the mix.

For a touch a protein, you can also easily roast some chicken from scratch too, just drizzle on some olive oil, a good sprinkling of salt and pepper and some fresh herbs and roast at 350F for approx 90 minutes.) The sesame seeds and hemp seeds add a gorgeous texture, as does the creamy avocado, which tastes fabulous with a squeeze of lemon.

roasted veggie salad bowl
roasted veggie salad bowl

What You'll Need

1 medium zucchini, zoodled
1 butternut squash, cubed
1 purple onion, cut in 4’s
2 cups mushrooms
4 cups spinach
1 red bell pepper, sliced
1 orange bell pepper, sliced
1 tbsp coconut oil
Sea salt, to taste
Pepper, to taste
1 tbsp Hempseeds
1 tbsp Black sesame seeds
1 lemon
1 avocado, cut in 4's and sliced

Optional: Add a serving of roasted or grilled chicken for a protein boost!

 

 

What You'll Need To Know

Preheat oven to 350F.

Melt coconut oil and coat squash, onion, butternut squash, peppers, and mushrooms. Season with sea salt and pepper and roast for 25-30 minutes.

While veggies are roasting, zoodle one zucchini and toss with lemon juice, hemp seeds, black sesame seeds, sea salt and pepper.

Add one cup spinach to each plate and top with 1/4 cup zoodle mix and 1 cup roasted veggies.

Add 1/4 avocado, to each one plate and sprinkle with hemp seeds and black sesame seeds.

Recipe makes 4 servings.  

Follow @ValerieFidan on Instagram for the latest bits + bites!.

Heirloom Tomato and Peach Salad

Heriloom Tomato and Peach Salad
Heriloom Tomato and Peach Salad

Staying fresh with this heirloom tomato and peach salad! I’m all about this Heirloom tomato salad with peaches as part of my lunch.

Heriloom Tomato and Peach Salad
Heriloom Tomato and Peach Salad

What You'll Need

Zest and juice of 1 lemon
1/8 teaspoon fine sea salt
1/8 cup fresh cilantro
1/8 cup fresh basil
1/2 red onion, sliced
1 tablespoon MCT oil or olive oil
4 green-striped, yellow or other heirloom tomatoes, sliced
2 peaches, sliced
pepper, to taste

What You'll Need To Know

1. In a large bowl, whisk together lemon zest and juice, MTC oil, and salt.

2. Add peaches, cilantro, basil, and tomatoes, and toss.

3. Let sit at least 10 minutes to allow flavors to blend; serve at room temperature or chilled. Enjoy!