Zucchini Noodles with Tahini

Zucchini NoodlesA few tips when you make zucchini noodles

  • After making noodles using a julienne peeler, you need to allow the liquid to drain because zucchini releases a lot of water. Sprinkle a teaspoon of salt and let it sit for 10 minutes. Drain, squeeze and pat dry the noodles. You can use a cheesecloth or kitchen towel to get rid of excess water.
  • Make a good dressing to go with such as tahini, pesto or tomato. Zucchini can be quite bland by itself. So it is crucial to add a flavoursome dressing, other veggies and crunchy toppings to make the noodles interesting.

Zucchini Noodles1

1 zucchini
a bunch of coriander
1 teaspoon of Himalayan salt
1 tablespoon of tahini paste
1 teaspoon of coconut oil
1 tablespoon of coconut vinegar
1 teaspoon of coconut amino sauce or tamari
1 teaspoon of maple syrup
50g feta cheese
1 teaspoon of sesame seeds
pepper to taste

Using a julienne peeler or mandoline, slice the zucchini into long strands. Place them in a bowl and toss with a teaspoon of salt.  Let it sit for 10-15 minutes. Then drain, gently squeeze and get rid of excess water. To make a tahini dressing, mix tahini paste, coconut oil, vinegar, amino sauce, maple syrup and pepper in a small bowl. Dress the zucchini noodles and coriander with dressing and transfer to a serving bowl. Top with sesame seeds and crumbled feta cheese.

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