Light Lunch Inspiration: Chili & Garlic Zoodles

We don’t know about you but with the changing of the seasons we are so ready to ditch the hearty, comforting, and heavy food of winter and bring lighter fresher meals to the table! For more on eating foods fit to the season, be sure to check out this post! We wanted to share one of our favorite lunch (or light dinner!) recipes for the spring and summer to get you inspired in the kitchen.

Our Chili & Garlic Zoodles are a deliciously simple alternative to traditional pasta and it’s a great way to cut back on empty calories and ramp up the nutritional value of your meal. It’s so easy to make and tastes divine with a traditional tomato sauce. Zoodles are made from courgettes (aka zucchini, hence the ‘Z’ in zoodles!), which add a lovely freshness to balance out the heat of the chili and the rich flavor of the garlic.

Let us know if you make these Chili & Garlic Zoodles and what you think of them by snapping a pic to Instagram and tagging us @baby2bodyofficial

This recipe serves four and should take less than 15 minutes to make. 

Chili & Garlic Zoodles Recipe:

Here’s what you’ll need:

  • 4 organic courgettes (to make the Zoodles)
  • 2 crushed garlic cloves
  • 1 red chili, de-stemmed and de-seeded, finely chopped
  • 1 large bunch fresh curly parsley roughly chopped (approx. 1/2 cup)
  • 2 TBSP olive oil
  • 1/2 cup grated parmesan cheese (pasteurized)
  • Sea salt and ground black pepper, to taste
  • A mandolin or spiralizer

Here’s how to make it:

1) Place a frying pan on low heat, let the crushed garlic and finely chopped chili infuse the olive oil, without letting the garlic brown too much.

2) Leave the skin on the courgettes but cut the ends off and give them a good wash before peeling them into ‘spaghetti’ with your spiralizer or mandolin.

3) Bring a pot of water to a boil and have a strainer at the ready! Once boiling, add the zucchini to the pot for 5-10 seconds and drain, quickly pouring cold water over it so it doesn’t continue to cook. Dry the zoodles as much as possible gently with a paper towel.

4) Add the parsley to the olive oil, garlic, and chili and toss in the zucchini along with a pinch of good sea salt and pepper. Let the zoodles soak up the infused oil flavors and cook up for just a minute or two. 

4) Remove from the heat, top with the grated parmesan and enjoy immediately! 

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