White Bean Zoodles
I'm really loving my spiralizer! Have you gotten one yet? I'm always amazed at how well zoodles hold their texture. I can add dressings and sauces and they don't get mushy or over marinate like pasta does sometimes.
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White Bean Zoodles are marinated in a tangy lemon and olive oil dressing. They have a little bite from some red onions and chili flakes, and a velvety creaminess from the great northern white beans and cheese that melts just a little into the dressing.
This is a salad that could easily stand alone as a meal. It's hearty and packed with vitamins, minerals, fiber and it tastes great! It's surprisingly filling and will keep you going. If you are lucky enough to have some leftovers, this makes a great lunch the next day.
White bean zoodles make a wonderful meal prep for a week of lunching and are an excellent pot luck, make ahead or picnic take along. It will also keep for up to 4 days in the refrigerator.
This recipe just doesn't get any easier.
Spiralize the zucchini and the carrot, mix well with the rest of the ingredients and allow to marinate for 20-30 minutes.
This is best served at room temperature or just slightly chilled.
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Cheers!
~Melisa
White Bean Zoodles
Ingredients
2 medium zucchini
1 medium carrot
1/2 a small red onion
1/4 cup good olive oil
the zest and juice of 1 lemon
1 can drained and rinsed great northern beans
1 cup diced cheese such as feta or goat cheese
(I used my simple home made Queso Fresco)
1 teaspoon dried oregano
1 teaspoon garlic powder ( or 2 cloves fresh minced)
1/2 teaspoon dried chili flakes
salt & pepper to taste
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Method
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Spiralize the zucchini and the carrot, mix well with the rest of the ingredients and allow to marinate for 20-30 minutes.
This is best served at room temperature or just slightly chilled.
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