7 Light Zucchini Noodle Recipes Perfect for Summer
Zucchini Noodles with Spicy Peanut Sauce
Precut produce helps this staff favorite come together in a flash. Spiralized zucchini and summer squash are in the prepared produce section of many supermarkets; you can also spiralize your own or make ribbons with a vegetable peeler. Squash takes the place of noodles in these bowls, so you'll need a hefty amount for each serving. The zucchini noodles don't require cooking—they'll add freshness and crunch to the finished dish. Make the sauce while the tofu cooks and have the other vegetables at the ready so you can toss and serve immediately.
Elote-Style Zucchini Noodles
Elote, corn dressed with chile and a creamy drizzle, joins spiralized zucchini "noodles" for an addictive summer salad.
Muffuletta Zucchini and Carrot Noodle Salad
A veg-forward take on a muffuletta pasta salad, this ultra-flavorful side dish is just as refreshing as it is filling. Hearty cubes of meat and cheese against the brininess of olives create a balanced, sandwich-inspired satisfaction. It can be served immediately, or left in the fridge for a couple hours or up to a couple of days to let the flavors meld further.
Zucchini Noodle Salad
If you don't own a spiralizer, you can use a julienne peeler. Some grocery stores now sell premade zucchini noodles.
Brown Sugar-Grilled Salmon with Zucchini and Fennel "Noodles"
Sweet-and-tart brown sugar glaze gives fresh catch salmon fillets a tender crunch exterior and loads of rich flavor. Serve over a bed of zucchini and fennel ribbons, if desired.
Chicken Parmesan over Zucchini Noodles
A julienne peeler creates lovely "zoodles," but may we suggest a spiralizer? It works like a pencil sharpener, turning veggies into noodles (look for them at kitchen stores and amazon.com).