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post #10: Asian Zucchini Pasta

05 June 2013

Asian Zucchini Pasta...Husband Approved!

Looking for a cheap, easy, healthy weeknight meal? Look no further! I originally found this recipe for zucchini "pasta" here. I was looking for something healthy, filling, and not a salad. I made a few adaptations and developed what will be a staple in our house for years to come. Hope y'all enjoy this healthy dinner as much as we do!

(serves 3-4, depending on how hungry you are!)


  • 3-4 medium sized zucchini
  • 1 heaping tablespoon creamy peanut butter
  • 1 tablespoon water
  • 1 tablespoon apple cider vinegar or rice wine vinegar
  • 1 tablespoon soy sauce
  • 2 cloves garlic, minced
  • 1 teaspoon Sriracha sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon ginger powder


  • 1 red bell pepper, sliced very thinly
  • 1 can chick peas, drained and rinsed

1. Using a peeler (I used this one and highly recommend it!), peel zucchini in strips until you get to the middle seeded part. It's okay if these strips are not perfect or are not the entire length of the zucchini- just try to get thin pieces. Add bell pepper & chick peas and mix.
2. In a separate bowl, combine all remaining ingredients and whisk together to make the sauce. Don't be alarmed that there doesn't seem to be enough sauce for such a large amount of vegetables!
3. Combine vegetables and sauce in a large wok or pan and cook over medium heat until hot, stirring every few minutes. (Note - This takes me around 15 minutes)
4. Serve with a little extra soy sauce or Sriracha - enjoy!

(4 zucchini, 1 red bell pepper, + garlic)

(peanut butter, apple cider vinegar, sesame oil, sriracha, ginger, soy sauce, + chick peas)

(what to expect from one zucchini)

(finished peeling the zucchini)

(combined with pepper & chick peas)

(ingredients for sauce)

(what your sauce will look like when finished)

(sauce combined with vegetables)

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  1. Morgan, that looks very good! Where do you find these recipes?

    1. Mainly online and in cookbooks. And Pinterest, of course!