Zucchini Romesco and Zucchini Thai Green Curry with Shrimp Recipes

A bowl of zoodles has significantly fewer calories and carbs than a regular portion of pasta, and is still bursting with great taste and flavor. Try these healthy and delicious zoodle recipes for quick and easy dinners—or stop by a Noodles & Company restaurant, where they offer the same meals. 

zoodle recipes by noodles and company

Photo courtesy of Noodles & Company

Photo courtesy of Noodles & Company

Zucchini Romesco

Serves 4 - 6

Ingredients for sauce:

  • ½ cup Almonds, roasted and unsalted
  • 6 cloves Garlic
  • 2 ea. Red pepper, roasted
  • 3 medium Tomatoes
  • 2 Tbsp. Balsamic vinegar
  • ¼ cup Vegetable oil
  • 1 tsp. Salt
  • ½ Tbsp. Paprika
  • 1/8 tsp. Cayenne pepper
  • 1 cup. Half & Half Cream

Ingredients for dish:

  • 2 Tbsp. Vegetable oil
  • 2 cups Broccoli, florets
  • ½ cup. Carrots, shredded
  • 2 lbs. Zucchini Noodles- (freshly spiralized, or prepackaged)
  • 1/3 cup Vegetable stock
  • 4 oz. Feta Cheese, crumbled
  • 3 Tbsp. Parsley, chopped

Preparation:

  • To make the Romesco sauce, place the almonds, garlic, roasted red peppers, tomatoes, balsamic vinegar, oil, salt, paprika and cayenne into a food processor or blender and puree until smooth and well combined.
  • Mix Romesco sauce with cream in a saucepan. Heat over medium-high heat until simmering. Turn off heat.
  • In a large pan over medium-high heat, add oil and heat until hot. Add broccoli and carrots, cook until broccoli turns bright green and begins to soften.
  • Add zucchini noodles and vegetable stock. Stirring occasionally, cook until zucchini noodles begin to soften and are heated through. Don’t overcook the noodles!
  • Add the Romesco sauce mixture over the vegetables and zucchini noodles, stir well to combine.
  • Serve with feta cheese and chopped parsley. Enjoy!

Zucchini Thai Green Curry

Serves 4 - 6

Ingredients for sauce:

  • ½ Tbsp. Vegetable oil
  • 1 Tbsp. Ginger, grated
  • 3 cloves Garlic, minced
  • 1- 13.5 oz. can Coconut milk
  • 2 oz. Tamarind juice
  • 1 Tbsp. Rice vinegar, seasoned
  • 2 Tbsp. Green curry paste
  • 1 Tbsp. Brown sugar

Ingredients for dish:

  • 2 Tbsp. Vegetable oil
  • 1 cup Broccoli, florets
  • ¾ cup Snap peas
  • ¾ cup Pineapple, chunks
  • 2 lbs. Zucchini Noodles- (freshly spiralized, or prepackaged)
  • 1/3 cup Vegetable stock
  • 1 Tbsp. Black sesame seeds
  • 1 Tbsp. Basil leaves, rough chopped
  • 1 Tbsp. Cilantro, rough chopped
  • 1 lime, cut into wedges.

Preparation:

  • To make the Green Curry sauce, in a sauce pan over medium-high heat, add oil and heat until hot. Add ginger and garlic cook until softened.
  • Add coconut milk, tamarind juice, rice vinegar, green curry paste and sugar. Stirring occasionally, bring to a simmer, dissolve the sugar, turn off heat.   
  • In a large pan over medium-high heat, add oil and heat until hot. Add broccoli, snap peas and pineapple. Cook until broccoli turns bright green and begins to soften.
  • Add zucchini noodles and vegetable stock. Stirring occasionally, cook until zucchini noodles begin to soften and are heated through. Don’t overcook the noodles!
  • Add the Green Curry sauce over the vegetables and zucchini noodles, stir well to combine. Turn off heat, toss with the basil and cilantro.
  • Serve with lime wedges. Enjoy!