Zoodles have been the craze lately. Zoodles, short for zucchini noodles, are just what they sound like - are zucchini strips or spirals that mimic pasta, but no actual pasta is involved.
While normal pasta contains no sodium, it is high in carbs, containing 45 g of carbs per serving. Zucchini is naturally low carb and low in sodium, containing an average of 6 g of carbs and 16 mg of sodium. It is also flavorful on its own, and extremely versatile. You can use a spiralizer (I use this one from amazon - spiralizer) to make these noodles, or if a rush, use a vegetable peeler to create slivers of zucchini.
I'm going to highlight one of my favorite ways to utilize zoodles for today's #LowSaltSundays recipe - Truffle Zoodles.
Truffles come in two varieties - black truffle or white truffle.
Black Truffles typically have more flavor and stronger in taste.
White truffles tends to be more delicate and mellow.
Truffles are expensive - black truffles cost about $95 per ounce, while white truffles cost about $168 per ounce.
The way to get around this steep price, but still have the flavor, is truffle oil. Both Black Truffle Oil and White Truffle Oil are available at Trader Joe's, as well as on Amazon, for a reasonable price.
My favorite is Truffle Hunter's White Truffle Oil, (which goes for $13 on Amazon).
The nice thing about truffle oil is a little big goes a long way in flavor and aroma.
You'll be feeling very fancy when you cook with this oil, and will taste the difference using this instead of just olive oil. And the best part... there is no sodium in it!
So with zoodles and truffle oil, you are half way to today's recipe.
Truffle Zoodles
Ingredients
1 zucchini, spiralized or in slivers
1/2 white onion, sliced thinly
1.5 TBSP of Truffle Oil
1 TBSP of Vegan Butter
1 TSP of Lemon Juice
1 TBSP of Italian Seasonings
1 TSP of Red Pepper Flakes
1TSP of Pepper, black
1/8 Cup of Parmesan (Optional)
Instructions:
Prepare Zucchini as you wish, either in a spiralizer or using a vegetable peeler. If you use a vegetable peeler, do thin long strips down the zucchini to create strips of zucchini
Slice white onion into thin slices
Place Zucchini, white onion, Truffle Oil, Lemon Juice, Red Pepper Flakes, and Italian Seasonings into Tupperware and shake until evenly mixed.
Place Tupperware into fridge and let it marinate for 1-2 hours
After marinated, take out a saute pan, and turn to a medium heat.
Place marinate mix directly into pan and stir around
Place butter evenly around the mixture, and mix around
Cook until zucchini is softened, for about 6-8 minutes
Take off heat and add Parmesan and pepper if you want.
Enjoy!
This entire recipe is under 200 mg of sodium (including if you want to add cheese) . So you can choose to eat it all yourself or share with others! if you want more of a truffle taste, you can add more truffle oil at the end if you want, for no added sodium.
Hope you enjoy!
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