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!




Sunflower Pesto Zoodles

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It’s only in recent years that I jumped aboard the whole zucchini noodles (aka zoodles) thing. It’s not that I couldn’t wrap my head around it, or had any aversion to zucchini, because, goodness, I very rarely meet a food group I don’t like – I simply was too lazy to get a spiralizer.

If you find yourself in that same boat, this dish may just turn things around for you. The delicate taste of zucchini, smothered in a sunflower seed pesto — a sauce of fresh basil, sunflower seeds, garlic, olive oil, and Parmesan. The outcome: a plate of balance and brightness, crunch and savory sweet goodness. It’s worth every bite.

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Sunflower Pesto Zoodles

Gluten-Free, Soy-Free, Keto

Recipe makes 4 servings


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What You’ll Need

Pesto

3/4 cup olive oil

2 cups fresh Basil

1/4 c cup roasted whole sunflower seeds

1/4 cup freshly grated Parmesan cheese

3 garlic cloves

sea salt and pepper to taste

Zoodles

4 Zucchin, spiralized

1 tbsp olive oil

1/4 cup chopped onion

Garnish

Pepper flakes

Sunflower Seeds

Fresh Basil

Tools

Spiralizer

What You’ll Need To Know

Pesto: In a food processor, pulse the sunflower seeds and garlic clove until all are ground well. Add basil, Parmesan and olive oil and pulse together until well incorporated, but don't over mix. Taste for seasoning. Add additional olive oil if needed.

Zoodles: Wash, rinse, and spiralize the zucchini into a large bowl. In a large sauté pan, heat the oil over medium heat. Add the onion and sauté until tender, 4 to 5 minutes. Add the zucchini noodles and sauté until tender, 3 to 4 minutes more.

Add the pesto and toss until the noodles are well coated.

Serve warm, garnished with fresh basil, sunflower seeds, and red-pepper flakes, to taste.

Tuna Zoodle Salad with Avocado

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Is it sad that tuna salad is one of my favorite meals? It’s no secret how much I love tuna. It’s the best ever! Especially paired with zoodles. I always keep cans of tuna in the pantry to add to salads or use in wraps. Tuna is an awesome source of protein but I know how bland it can be just eating it out of the can. This Tuna Zoodle Salad with a side of avocado is pretty darn delicious and pretty simple to make.

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What You'll Need

1 zucchini
1 can tuna fish (I used Safe Catch Foods brand)
2 tsp coconut aminos
1/2 tbsp Bulletproof XCT oil
2 tbsp shredded carrots
1 green onion, chopped
1 tbsp Skout Backcountry jalapeño pumpkin seeds
1 tbsp purple cabbage, chopped
1/2 cup baby spinach
San Francisco Salt Co chili lime sea salt, to taste
1 tsp black sesame seeds
half a sliced avocado


What You'll Need To Know

zoodle 1 zucchini and toss with 1 can tuna fish, coconut aminos, 1/2 tbsp Bullet Proof XCT oil, 2 tbsp shredded carrots, 1 green onion, 1 tbsp Skout Backcountry jalapeño pumpkin seeds, 1 tbsp purple cabbage, 1/2 cup baby spinach, San Francisco Salt Co chili lime sea salt, and black sesame seeds sprinkled on half a sliced avocado.

Recipe makes 1-2 servings.

Wanna try Skout Backcountry Jalapeño Pumpkin Seeds? Use promo code 'valerie17' for 15% at check out!!

Veggie Overload Bowl: Sweet Potato, Spinach, Zoodles

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Talk about a veggie overload! 😍😋  This bowl didn't stand a chance at lunch yesterday. I basically inhaled it fast than air.  It's loaded with veggies and topped with a fried egg for a protein punch. This healthy Veggie Overload Bowl with sweet potato, spinach, and zoodles is the perfect winter dinner dish or as leftovers to take for lunch the next day. The flavors of the roasted sweet potato and sauteed spinach and zoodles really take this bowl to the next level.

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What You'll Need

1/2 onion
3 cups baby spinach
2 zucchinis, zoodled
1 sweet potato, peeled and cubed
1 1/2 tablespoon coconut oil
1/4 teaspoon cumin
1/4 teaspoon coriander
1/4 teaspoon smoked paprika
sea salt, to taste
finishing salt (I used San Francisco Salt Co. lemon rosemary salt)
6 eggs

What You'll Need To Know

1. Preheat the oven to 425F and line a baking tray with baking paper.

2. Place the sweet potato, 1/2 tablespoon of oil, coriander, cumin, smoked paprika, and sea salt in a bowl and toss to combine. Transfer to the prepared baking tray.

3. Cook the sweet potato for 30 minutes or until the sweet potato is tender and a skewer can easily pierce the sweet potato. When ready, remove from oven and set aside.

4. In a skillet, heat 1/2 tablespoon of oil over medium heat and add onion. Cook until translucent and fragrant, and add zoodles, spinach and seas salt and cook for 5-7 minutes. Add the sweet potato and mix well.

5. In a second nonstick skillet, heat up 1/2 tablespoon coconut oil over medium-low heat and fry egg. Cook until the white is opaque and the yolk has set, about 1 to 2 minutes.

6. Plate with the veggie mix and top with a fried egg.

Recipe makes 6 servings.

Fresh Zoodles With Sautéed Leeks, Mushrooms & Avocado Flower

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If you are feeling a little bloated and full after the weekend-long festivities, this recipe is the perfect meal to get you back on track with your healthy lifestyle. It is so simple to make, and the fresh flavors pack a punch! You can add almost any of your favorite vegetables and if you are looking for some protein a grilled chicken breast goes perfectly.

This is some lunchtime goodness that is not only a feast for your taste buds but your eyes as well.

Zoodles with sautéed onions, leeks, mushrooms, al dente red cabbage, cherry tomatoes, heirloom radish, and avocado tossed in MTC oil, lemon, sea salt, and garlic.

 

Fresh Zoodles With Sautéed Leeks, Mushrooms & Avocado Flower
Fresh Zoodles With Sautéed Leeks, Mushrooms & Avocado Flower

What You'll Need

4 zucchini
6 crumini mushrooms, sliced
1 cup red cabbage, roughly chopped
1 cup leeks, chopped
2 radish, sliced
1 cup cherry tomatoes, sliced in half
avocado (1/2 avocado for each plate)
2 tablespoons MCT oil (or extra virgin olive oil)
juice from 1 lemon
1 garlic clove, grated
sea salt
1/2 tablespoon coconut oil

What You'll Need To Know

Place coconut oil in a small saucepan over medium heat and add onions and leek. Cook until softened, but they still keep their shape. Lower the heat to a low heat. Then add the mushrooms and season with salt. Let cook for 15 minutes.

While this is cooking, spiralize the zucchini into a large mixing bowl.

In a separate bowl add the MCT (or olive oil), lemon juice, salt, and garlic and mix together.

Toss with the zucchini noodles, cabbage, radish, cherry tomatoes, onions, mushrooms and leeks and dressing.

Top with an avocado flower. (You can learn how to make one here: Avocado Flower)
Serve and enjoy!

Zoodles with Chicken Tomato Sauce

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Zoodles! Spiralized zucchini with chicken cooked in a sofrito sauce. There's something so delicious about spiralized zucchini. This recipe is very easy to prepare and cook. All under 30 minutes!

A little secret to speeding up the process is using leftover chicken. I had leftovers of a rotisserie chicken and had decided to use that. That's how this whole recipe came about! 

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zoodles with chicken sofrito

What You'll Need
2 zucchini
10 cherry tomatoes
1/4 yellow onion, minced
1/2 red bell pepper, minced
2 cooked chicken breasts, minced (I used a leftover rotisserie chicken)
1 tablespoon, Spanish smoked paprika
Sea Salt, to taste
Pepper, to taste
1/2 tablespoon extra virgin coconut oil (1 tablespoon if using a copper type pan)

What You'll Need To Know
In a non-stick pan melt the coconut oil on a medium heat. saute the onions until translucent. Add the tomatoes, red bell pepper, salt, pepper, and smoked paprika and let ingredients cook for about 5 minutes. Add the chicken, mixing it together, and let it cook for 5 minutes. During this time spiralize two zucchini’s and add them to the chicken mix, cooking for 3 minutes. Serve and enjoy!