AMY PANETTA, MA NC

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the word itself says, "I'm possible."

-Audrey Hepburn

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Nutrition and Lifestyle Consulting with Amy Panetta is designed to support health by promoting good nutrition and positive lifestyle habits.  Amy Panetta is not providing any kind of medical diagnosis, treatment, or care.  This nutrition consulting does not constitute or substitute for proper medical care by your doctor or qualified healthcare practitioner.  This consulting is intended to be provided for informational, educational, and self-empowerment purposes ONLY.

 

 

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Part 1: What do I do with all these ZUCCHINI?! Answer: Creamy Alfredo Zoodles!



It's about that time depending where you live in the Northern Hemisphere where many folks find their gardens are abundant with ZUCCHINI!* We wait so long, especially here in New England for the growing season and we have sooo much zucchini that we don't know quite what to do with it all! So, I am happy to bring you the first installment of the "What do I do with all these ZUCCHINI?!" series!

Today, I bring you...Creamy Alfredo Zoodles!

What are "zoodles" you ask? It's when you take a zucchini (green squash size), cut it in half or thirds and put it into a spiral slicer (spiralizer). Depending on which kind of spiralizer you have, the shapes may come out differently. I prefer a thicker noodle, however you may enjoy thinner noodles, similar to capellini pasta.


Pictured above: Different kinds of spiral slicers. I prefer the hand-crank slicer. The hourglass-shaped slicer is nice for travel (pack it in checked luggage if you are flying, just FYI!)

Materials

Spiral slicer (I use side-crank type)

Large bowl

Ingredients

2 Zucchini (green squash)

1 cup Cashews

3/4 cup Water

Juice from 1 Lemon

1 Scallion (white and green parts)

1/4 tsp Sea Salt (or more, to taste)

1/4 tsp Ground Nutmeg

Ground pepper to taste

Nutritional yeast to taste (optional)

(you may want to double this recipe if you want more creaminess!)

Directions

1. Cut zucchini in half or thirds based on how large it is.

2. Spiral slice the zucchini according to the directions of your slicer. Choose whatever thickness/shape you would like.

3. Add cashews, lemon juice, sea salt, scallion, ground nutmeg, ground pepper, and nutritional yeast to a high powered blender for about 30 seconds or until completely smooth.

4. Mix cashew cream alfredo sauce with the zucchini noodles.

Other ideas: You can add fresh basil to the sauce. Also, on the final product you could add diced tomatoes or halved cherry/grape tomatoes. To make this "Mexican" style, you could forgo the basil and add a black bean and corn salsa with a sprinkle of taco seasonings or just plain cumin.

Enjoy!


Pictured above is Donna who hosted one of our Vermont Raw Vegan Potlucks meetup events! For more information and to join the group, please go to "Vermont Raw Vegan Food Potlucks" on Meetup.com and/or our Facebook group.

*Don't I mean "zucchinis?" No. In Italian, "zucchini" is the plural form of the singular "zucchino." Pass me a zucchini? No - it's pass me a zucchino! Ha, now you know!

#zucchini #recipes #blog #rawvegan

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