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Blog

Filtering by Tag: zucchini

Thai Zoodle Salad

Patricia Reitz

Thai Zucchini Noodle Salad - ButterYum. Cold Thai Zoodle Salad. How to make low-carb cold Thai salad. how to make keto Thai noodle salad. Keto Thai Zoodle Salad Recipe. how to make keto Thai noodle salad.

Here’s a low-carb version of my favorite cold Thai Noodle Salad, subbing spiralized zucchini for the usual noodles. This crisp and refreshing variation is packed full of so much flavor, you won’t miss the noodles at all.

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Spiralize a medium zucchini. I love using my spiralizer!

Add a colorful mix of vegetables. So pretty!

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Whisk together a quick Thai-inspired peanut dressing featuring freshly squeezed lime juice.

Items used to make this recipe:


Thai Zoodle Salad

makes 8 servings

Printable Recipe

Ingredients

  • 2 cup spiralized zucchini (about 1 medium zucchini)

  • 1 cup shredded carrots (or spiralized)

  • 1 cup shredded green cabbage

  • 1 cup shredded red cabbage

  • 1 cup spiralized English cucumber

  • 1/4 cup sliced scallions

  • 1/4 cup chopped fresh cilantro

dressing:

  • 3 tablespoons creamy peanut butter

  • 2 tablespoons freshly squeezed lime juice

  • 2 tablespoons vegetable oil

  • 2 tablespoons soy sauce

  • 1 tablespoon honey

  • 2 teaspoons toasted sesame oil

  • 1 tablespoon minced garlic (or garlic paste)

  • 1 tablespoon minced ginger (or ginger paste)

Directions

  1. Place the spiralized zucchini, carrots, green cabbage, red cabbage, cucumbers, scallions, and cilantro in a large bowl.

  2. In a small bowl, whisk together the dressing until smooth; pour over vegetables and mix well.

  3. Serve immediately.

Notes

  • Heating the lime for 10-15 seconds in the microwave before squeezing will enable it to release more juice.

  • The vegetables will release their juices as the salad sits so you will want to avoid adding the sauce until just before serving.

  • Serve with a drizzle of Sriracha if you like some heat.

Grandma P's Zucchini Bread

Patricia Reitz

I've tried a lot of zucchini bread recipes over the years, but I always come back to this one.  It's a recipe my mother started making when I was in high school, and I have yet to find one I like better.  It's flavorful and moist, like most zucchini breads, but the top crust of this particular recipe is special - delicately sweet and slightly crunchy.  The recipe makes 2 loaves which is good because the first loaf usually disappears shortly after we start slicing it. 

When shopping for zucchini, I like to get ones that are small to medium in size.  You can definitely use large or even jumbo zucchini, but you may need to scrape out the seeds before grating.

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My tips for beautiful bread each and every time - use commercial pans (my favorite) to prevent burning and spray the pans with oil/flour baking spray to prevent sticking (I wouldn't think of baking without this stuff).  

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Super scrummy!  Full recipe at the the bottom of the page.  Looking for more zucchini bread recipes?  Here you go!

Items used to make this recipe:


Grandma P's Zucchini Bread

makes two 8.5x4.5 (1 pound) loaves

Ingredients

  • 2 cups shredded zucchini

  • 2 cups granulated sugar

  • 1 cup canola oil

  • 3 eggs

  • 2 teaspoons pure vanilla extract

  • 3 cups all purpose flour

  • 2 teaspoons ground cinnamon

  • 1 teaspopn baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon fine salt

Directions

  1. Preheat oven to 350F and place rack in center position.

  2. Spray two 8.5x4.5 loaf pans with Baker's Joy.

  3. In a large mixing bowl, combine zucchini, sugar, oil, eggs, and vanilla.

  4. In a medium mixing bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt.

  5. Add flour mixture to the zucchini mixture and stir until well combined.

  6. Pour batter evenly into loaf pans and bake for 50-60 minutes or until a toothpick inserted in the center of the loaves comes out clean.

  7. Remove loaves from oven and cool on wire rack for 10 minutes before unmolding; cool completely on rack before slicing.

  8. Cover with a clean kitchen towel and store at room temperature for up to 48 hours or wrap in several layers of plastic and freeze for up to a month.