Zucchini Noodles & Broccoli With Peanut Sauce is an easy recipe for a vegetarian dinner. Zucchini noodles, broccoli and cherry tomatoes are coated in a silky peanut sauce and topped with crunchy scallions and peanuts! Our broccoli zucchini pasta is a perfect Meatless Monday dinner or side dish to your favorite meal!
Zucchini Noodles Recipe
Zucchini Noodles or Zoodles, as they are affectionately called, are not just trendy, delicious and nutritious but they are grain-free, gluten-free and low-carb too! What more could you ask for?
Well, how about a silky peanut sauce to toss them in with broccoli and cherry tomatoes? And a bit of scallions and peanuts for crunch? Zucchini noodles with broccoli just got a whole lot more delicious. Ok, now we’re talking!
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And it’s so easy to make your own zoodles with a spiralizer! My favorite is the hand held spiralizer but you can go all out and get an elite spiralizer with 5 blades and suction cups that keep it firmly secured to your countertop. A basic julienne peeler will also get the job done.
Zucchini Noodles & Broccoli With Peanut Sauce combine zoodles with broccoli, cherry tomatoes, scallions and peanuts tossed in a silky peanut sauce for a fabulous vegetarian main dish.
So if you’re looking for quick vegetarian dinner recipes you’ve come to the right place! Our zucchini broccoli recipe is perfect for your Meatless Monday dinner or to round out a meal as a fabulous side dish.
Is zucchini a healthy vegetable?
Yes, zucchini is a very healthy vegetable. Zucchini is rich in:
- vitamin A
- vitamin C
- contains no cholesterol
- contains no saturated fats
- is low in calories
Is zucchini a fruit or a vegetable?
Zucchini is cooked and referred to as a savory dish, or a vegetable, in a culinary context. But botanically, zucchini is considered a fruit.
Ingredients you will need to make this recipe
- creamy peanut butter
- lite coconut milk
- lime juice
- reduced sodium soy sauce
- toasted sesame oil
- fresh ginger
- kosher salt
- broccoli florettes
- cherry tomatoes
If you love zucchini noodles then it’s time to give these zucchini recipes a try too!
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Fresh vegetables are tossed together with farro in a lime scented dressing making Zucchini & Corn Farro Salad both refreshing and nutritious.
- 1 lb. zucchini
- 2 cups broccoli florettes
- 2 cups cherry tomatoes, quartered
- 1/2 cup shredded carrots
- 1 scallion, sliced on diagonal
- 1/4 cup chopped peanuts
- 2 Tbs. chopped cilantro
Peanut Sauce: Combine peanut butter, coconut milk, lime juice, soy sauce, sesame oil, ginger, garlic and kosher salt and whisk until blended.
Zucchini Noodles: Spiralize or julienne zucchini to make zucchini noodles. Place noodles in serving bowl.
Bring a pot of water to a boil and cook broccoli 3 minutes until tender-crisp. Drain in colander then rinse under cold water.
Add tomatoes, carrots, scallion and cooled broccoli to zucchini noodles. Toss with peanut sauce until evenly coated.
Top with peanuts and cilantro.