Do you know what a spiralizer is??
It makes noodles from produce. This particular post will target zucchini because as usual, thanks to my CSA, I have an overabundance of zucchini. I am a fan of putting it in my baked goods, but frankly I am feeling less than inspired by the banana/zucchini muffins I have inundated my family with. Enough’s enough. In comes the spiralizer. I actually bought this about a year and a half ago and the poor little guy has been sitting in its package. Finally pulled it out and it is so easy that I convinced my neighbors to buy one. 
This thing is awesome and for about $30 it can change your kitchen and health. This recipe is fab. Promise. It originated from fatfreevegan with a few minor tweaks. This recipe alone will make the spiralizer worth the money. I doubled the ingredients and am certain I should have tripled it. We were scraping the bowl and fighting over garbanzos. Not good.
Zucchini “Noodles” with Sesame-Peanut Sauce
Ingredients
- 6-8 small zucchini (about 2-2.5 lbs)
- 1 red bell pepper, cut into thin strips
- 2 tablespoons natural peanut butter
- 1-2 tablespoons water
- 1 tablespoon cider vinegar
- 1 tablespoon low sodium soy sauce
- 2 cloves minced garlic
- 1 teaspoon Sriracha or other chile sauce
- 1 teaspoon toasted sesame oil (see note in nutrition data below.)
- teaspoon grated fresh ginger
- 1 can garbanzo beans, drained and rinsed
Instructions
- Wash the zucchini well and trim off their ends. Use a spiralizer to turn the zucchini into “noodles.” Line a large serving bowl with paper towels or a clean tea towel. Place the zucchini noodles in the bowl along with the red bell pepper.
- In a small bowl, whisk the peanut butter with 1 tablespoon of water and all remaining ingredients. If the mixture is hard to combine, add another tablespoon of water, but be careful not to make the sauce too runny.
- Remove the towels from under the zucchini noodles. Add the sauce and stir well to coat the noodles completely. Blend in the garbanzo beans.
- Serve right away. (Leftovers can be refrigerated, but water from the zucchini may seep into the sauce, making it pool in the bottom of the bowl; stir well before serving.)
Although using zucchini instead of spaghetti doesn’t sound super exciting for the taste buds, this recipe will change your mind. It is fantastic and bursting with flavor. Besides… who can stand another zucchini bread.
In a medium saucepan, heat the honey and brown sugar over medium-low heat. Stir frequently until the sugar dissolves.
Add the peanut butter into the honey mixture while still over the heat. Stir until completely combined. Next, stir in the vanilla and salt.
Mix contents of saucepan into the dry ingredients. Using a rubber spatula, stir the ingredients together until the dry ingredients are mixed into the peanut butter mixture.
Press the mixture firmly into a 9×13-inch pan, (using your fingertips.) Chill in the refrigerator. Cut into squares. Devour.
