{Recipe} Cold Sesame Zucchini Noodles

This recipe for Cold Sesame Zucchini Noodles didn't make it into my Summer  Dinner Series because they are too light for a full meal.  They'd make a great side dish or could be bulked up with some protein and carbs.    

They are a perfect way to use up some of that summer zucchini bounty. 

 Ingredients:

1 TBS soy sauce or liquid aminos

1 1/2 tsp plain rice vinegar

1 1/2 tsp powdered peanut butter

1 tsp sesame oil

1/2 packet no calorie sweetener 

1/4 tsp crushed garlic

1/8 tsp ground ginger

10 oz (about 1 large) zucchini

2 TBS chopped scallions

1 tsp sesame seeds

Optional topping: crushed red pepper flakes

• In a small bowl whisk together soy sauce, vinegar, powdered peanut butter, sesame oil, sweetener, garlic and ginger. 
• Use a spiral vegetable slicer to cut the zucchini into noodles.  Roughly chop for shorter noodles.
• Place the zucchini in a bowl, add the sauce and toss to coat.

• Cover and refrigerate until chilled (at least 15 minutes)
• Stir well and top with scallions and sesame seeds (and optional red pepper flakes).
• Enjoy! Makes 1-2 servings.

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