One Pot Creamy Garlic Zucchini Noodles

Ingredients

• 600 g medium zucchini (Ends trimmed; spiralized into spaghetti noodles)
• salt (For generously salting the zucchini and additional seasoning to taste)
• 1 tbsp olive oil
• 2 shallots (Thinly sliced)
• 4 garlic (Cloves, minced)
• 0.5 tbsp tapioca starch
• 1 tbsp nutritional yeast (Optional)
• 0.75 cup plain, unsweetened non-dairy milk (The author strongly recommends plain soy milk made with only soybeans and water; other non-dairy milks may produce varying results)
• water (Optional splash to loosen the sauce if it becomes too thick)

Steps

1. 1

   Cut the trimmed zucchini into spaghetti-style noodles using a spiralizer or another spiralizing device. Generously salt the zoodles, then place them in a colander or, if necessary, a bowl. Let them sit for about 15 minutes, or up to 30 minutes if time allows, while you prepare the remaining ingredients.

2. 2

   Once the zucchini has released a substantial amount of liquid, drain away the excess. Squeeze the zucchini with your hands to remove as much additional liquid as possible, then pat it dry. The zucchini will lose about half of its weight in liquid.

3. 3

   Warm the olive oil in a large skillet over medium heat.

4. 4

   Add the sliced shallots and stir to coat them in the oil. Cook, stirring occasionally, for about 4–5 minutes, until the shallots are softened.

5. 5

   Add the minced garlic and cook for 60 seconds.

6. 6

   Add the tapioca starch and the optional nutritional yeast. Stir until the dry ingredients evenly coat the shallots and garlic.

7. 7

   Add the non-dairy milk and stir well. Continue cooking until the mixture begins to bubble, thickens, and becomes slightly stretchy.

8. 8

   Add the drained zucchini noodles and stir until they are thoroughly mixed with the sauce.

9. 9

   If the sauce is too thick, add a splash of non-dairy milk or water and stir until it reaches the desired consistency.

10. 10

    Remove the skillet from the heat. Serve the zucchini noodles hot, seasoning with additional salt to taste if desired.

Notes

The recipe's nutrition is calculated using plain soy milk and including the optional nutritional yeast. The author recommends following the salting and squeezing process carefully so the sauce does not become watery. Crispy chickpeas or another protein can be added to make the meal more filling.

Nutrition per serving

• main
• vegan
• dairy-free
• gluten-free
• paleo-friendly
• one-pot
• vegetarian
• low-carb