As we transition from summer into fall, now is the time for all things squash, so #SundaySupper is throwing our very own Squash Fest, with recipes for everything from zucchini to spaghetti and butternut to pumpkin. Sesame Noodles are an old favorite, and Zoodles are all the rage. No cooking is required when you combine the two for a lighter, healthier and veggie-filled (and actually vegan) version with Sesame Zucchini Noodles (Zoodles).
Sesame Zucchini Noodles (Zoodles)
The things we parents resort to in order to get kids to eat certain foods. Sometimes it’s bribery, other times it’s sneaking veggie purees into recipes or making green smoothies (that don’t actually look green). People have thanked me to no end for Cauli-Tots. My kids like a wide variety of food, but even they have their limits, and I have to resort to mama tactics. King Stuff loves all things tomato, so slather anything it ketchup or tomato sauce, and he is all over it. With The Bug, since he is older, I do try to be upfront about what I am serving him as opposed to being sneaky, but I am not above scrambling the “undesirables” into eggs or covering them in cheese. Of course, King Stuff is not a fan of eggs or cheese. Unless they’re covered in ketchup. I can’t win. I’ve mentioned many times that The Bug loathes two things – tomatoes and zucchini. The only way I’ve gotten him to eat zucchini is when I’ve combined it with, you guessed it, eggs and cheese, like in these tots or this hodge podge. But the kid loves noodles, so I figured, a-ha, ZOODLES. Yeah, not so much. Obviously topping the with tomato sauce isn’t happening, and the Greek version didn’t work for him either (although the rest of us loved them). Maybe it was those dang tomatoes again. So what next? Well, besides eggs and cheese, The Bug is also a ginormous fan of peanut butter. So why not slather peanut butter on zucchini? Huh? Bear with me on this one… I took the classic Asian-inspired sauce of soy and peanut butter, maybe a little garlic or ginger – there are tons of variations out there – and tossed some zoodles in it to make these Sesame Zucchini Noodles. I personally love this version of the sauce. It is basically the same sauce that I used on these Sesame Noodles from Katie Workman’s The Mom 100 Cookbook, and just requires tossing some ingredients in a blender and whizzing it up. Then pour it over your zoodles and toss. Not one iota of cooking time is required. This sesame peanut sauce really packs a huge punch! You can serve the zoodles right away, but letting them “marinate” for a while helps the flavor really soak in and slightly tenderizes the zucchini. And if the amazing taste isn’t enough to convince you, this recipe is also super healthy – ton of veggies, great protein, gluten free, low carb, vegan. Too bad I still can’t get The Bug on Team Zucchini. Well, epic fail with him, but personally, I’ll take a big plateful of Sesame Zucchini Noodles everyday. And despite the lack of tomatoes, even King Stuff polished off, oh, about three servings. And The Hubby was a huge fan as well. Oh well, The Bug’s loss. More for me… Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
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Still buried in summer squash or looking forward to fall and winter squash? You’ll get ideas and inspiration with al of the amazing #SundaySupper Squash Fest recipes at the bottom of this post.
Which squash is your favorite?
Sesame Zucchini Noodles (Zoodles)
A vegetable-filled, healthy, gluten free, vegan version of this Asian-inspired favorite.
- 1 piece (2 inches) peeled fresh ginger
- 1 clove garlic
- 1/3 cup creamy peanut butter
- 2 Tablespoons rice vinegar
- 2 Tablespoons soy sauce or tamari
- 1-2 teaspoons Sriracha or other hot sauce
- 2 Tablespoons vegetable or coconut oil
- 1 Tablespoon Asian (dark) sesame oil
- 1 Tablespoon sesame seeds
- Two medium to large zucchini, spiralized
- Chives, scallions, carrots, or additional sesame seeds for garnish, optional
- Combine the ginger, garlic, peanut butter, vinegar, soy sauce, hot sauce, vegetable or coconut oil, and sesame oil in a food processor or a blender and puree until smooth.
- Place the spiralized zucchini noodles in a large bowl, pour the sauce over the top and add the sesame seeds. Toss until the sauce is evenly distributed.
- Serve immediately, or place in the refrigerator to allow the flavors to soak into and slightly tenderize the noodles.
- Garnish with chives, scallions, shaved carrots, and/or sesame seeds, if desired.
Enjoy! I’ve got some more squash recipes for you…
- Healthier Carrot & Zucchini Mini Muffins
- Thai Coconut Curry Butternut Squash Soup
- Fettuccine Pumpkin Cauli-Fredo
Plus here is the rest of the #SundaySupper Squash Fest Menu… Starters – Appetizers & Cocktails:
- Bourbon Pumpkin Pie in a Glass from Confessions of a Culinary Diva
- Spaghetti Squash and Zucchini Pancakes from Kudos Kitchen by Renee
- Zucchini Pizza Bites from Mommas Meals
- Zucchini Tomato Focaccia Bread with Pretzel Salt from Family Foodie
Pickles & Relish:
Soups & Salads:
- Creamy Dairyfree Zucchini Soup from The Not So Cheesy Kitchen
- Easy Slow Cooker Pasta e Fagioli e Zucchini from Hot Momma’s Kitchen Chaos
- Pumpkin Soup with Bacon and Persimmon from Culinary Adventures with Camillia
- Tofu Vegetable Soup from What Smells So Good?
- Zucchini Cheese Soup from Noshing with the Nolands
- Zucchini Noodles with Basil Vinaigrette from Ruffles and Truffles
- Acorn Squash Ramen from Ninja Baking
- Beef, Butternut & Potato Pie from Cindy’s Recipes and Writings
- Beef Ragu over Spaghetti Squash from The Texan New Yorker
- Black Bean, Butternut Squash & Millet Stuffed Poblano Peppers with Ancho-Guajillo Chile Sauce from Simply Healthy Family
- Chorizo-Stuffed Zucchini from La Cocina de Leslie
- Gluten Free Zucchini Noodles & Meatballs from Gluten Free Crumbley
- Italian Sausage Zucchini Lasagna from Curious Cuisiniere
- Risotto with Butternut Squash, Chicken and Sage from Cooking Chat
- Sausage and Farro Stuffed Acorn Squash from The Girl in the Little Red Kitchen
- Sausage Stuffed Zucchini Cups from Bobbi’s Kozy Kitchen
- Sesame Zucchini Noodles (Zoodles) from Cupcakes and Kale Chips
- Spaghetti Squash Casserole from Shockingly Delicious
- Spinach and Mushroom Quiche with Spaghetti Squash Crust from A Kitchen Hoor’s Adventures
- Stuffed Red Kuri Squash from Food Lust People Love
- Zucchini-Corn Pancakes from The Weekend Gourmet
- Cheesy Thyme Baked Acorn Squash from An Appealing Plan
- Creamy Baked Acorn Squash from Simply Gourmet
- Grilled Zucchini and Corn Succotash from Take a Bite Out of Boca
- Kabocha no Nimono (Simmered Acorn Squash) from A Mama, Baby and Shar Pei in the Kitchen
- Roasted Kabocha Squash from Peaceful Cooking
- Roasted Zucchini and Yellow Squash Galette from Rhubarb and Honey
- Spaghetti Squash Fritters from Nosh My Way
- Sweet and Savory Roasted Delicata Squash and Pear from Peanut Butter and Peppers
- Zucchini Succotash Cobbler with Cornbread Topping from The Wimpy Vegetarian
Sweets to Start or End the Day:
- Chocolate Zucchini Bundt Cake from That Skinny Chick Can Bake
- Chocolate Zucchini Coffeecake with Chocolate Crumb from Serena Bakes Simply From Scratch
- Chocolate Zucchini Pancakes from Brunch with Joy
- Granny’s Zucchini Bread from Pies and Plots
- Pumpkin Cheesecake French Toast Roll Ups with Pumpkin Spice Dipping Sauce from Chocolate Moosey
- Pumpkin Cookie Butter Cinnamon Buns with Cookie Butter Glaze from Grumpy’s Honey Bunch
- Pumpkin Pie Layer Cheesecake Bars from Wallflour Girl
- Pumpkin Spice Latte Cupcakes from The Foodie Army Wife
- Vegan Pumpkin Spice Cookies from Killer Bunnies Inc.
- Zucchini Brownies from Eat, Drink and Be Tracy
- Zucchini Lemon Ginger Bread from Hezzi-D’s Books and Cooks