Most people are suckers for pasta, or Italian food in general. It is comforting and very easy to eat too much of it. What happens after scarfing down bread, pasta, cheese and meat? Typically, you feel like a as bloated as a balloon that is on the brink of popping. The body tends to crash after a meal like that because of all the carbs, which is why we love zoodle recipes. You can feel full after eating zucchini noodles and not experience that bloated pasta belly!
Zucchini is very low in calories, but offers a decent amount of protein and fiber, both of which help you feel full. Food data indicates that zucchini exhibits high antioxidant activity, offering carotenoids like zeaxanthin, lutein, and beta-carotene. These antioxidants may benefit the skin, heart, and eyes, and even offer protection against certain types of cancer. Although yellow zucchini may contain slightly higher levels of antioxidants than the green variety, you can still absorb a lot of nutrients from green zucchini.
As with all zoodle dishes, the sauce is what brings it home. You’ve seen the raw marinara, Alfredo, and pesto sauces on our website, but we don’t think you’ve seen a sauce like this. The creamy dill sauce offers a rich, thick consistency and slightly tangy, slightly sweet flavor profile. Dill is a powerful herb, but it doesn’t overtake the entire dish. The rest of the ingredients in the sauce create a pleasant balance that makes it something you just can’t get enough of!
- Prep Time:10m
- Total Time:10m
- Serves: 2 servings
- Category: Full Body Cleanse Approved, Entrees, Raw, Vegan, Vegetarian, Gluten-Free
Ingredients
- 2 zucchini, spiralized
- 1/2 c raw cashews
- 1 tbsp. raw apple cider vinegar
- 1 tbsp. freshly squeezed lemon juice
- 1 tsp. raw agave nectar
- 1/8 tsp. onion powder
- 1/8 tsp. garlic powder
- 1/4 tsp. sea salt
- 1 tbsp. olive oil
- 1/3 c filtered water
- 2 tbsp. fresh dill, chopped
Instructions
- Add the zucchini noodles to a large bowl and set aside while you blend the dressing ingredients.
- Add the cashews, apple cider vinegar, lemon juice, agave, onion powder, garlic powder, sea salt, olive oil, water, and dill to a high-speed blender and blend until smooth.
- Pour the sauce over the zucchini noodles and toss to coat the noodles. Serve and enjoy, topping with more chopped dill if you desire.
