Mexican Zoodle Bowl

Spiralized zucchini are one of the easiest summer foods (especially when you have them growing in your garden). It’s not their season just yet, but this sets you up for success when they’re on sale in the stores or you’re growing so many, you can’t keep up with them {enter the 1.5 food bohemith we grew last summer!?!?}

One of the things that I have to watch out for (and probably many of us) is how glycemic foods can be, especially pasta, breads, baked goods. Zucchini noodles low glycemic, raw, huge in fiber, and taste “al dente”, almost like the real thing. Of course, you can spruce them up with red sauce or pesto, but my favorite is chipotle garlic salsa. Don’t knock it till you try it! It’s delicious. A little cilantro, even some avocado, you’ve got a meal!

I use the following spiralizer for zucchini when I'm just making this dish for myself or for two: it really just makes angel hair, which is great for me. But when I want to get really fancy, and require additional thicknesses, like udon or spaghetti, this is the gadget you’re looking for. I really just pull this one out when we have company over.

So, let’s get ready to eat!

Ingredients:

1 medium spiralized zucchini (keep the peel on - it's prettier that way)

½ cup chipotle garlic salsa (I get mine fresh from whole foods, or you can make your own)

So, get yourself a nice bowl, place your “zoodles” at the bottom and pour the salsa on top. Yum!

That’s it! In the past, I’ve added in some coconut bacon, avocado, even some pumpkin seeds and cilantro, and it’s all delicious. But most days, it’s just these two ingredients and it hits the spot!