Food by
Tastemade

4 Summer Zucchini Noodle Bowls

tastemade
COOKING
Tastemade
QUICK FACTS
20 Ingredients
20 Minutes Cook
4 Servings
INGREDIENTS
For the poke:
1 pound sashimi grade tuna, small diced
3 tablespoons minced Vidalia onion
3 green onions, sliced
1 tablespoon soy sauce
1 tablespoon sesame oil
1 teaspoon sesame seeds
1 teaspoon grated ginger
1/2 teaspoon red pepper flakes
Small pinch salt
For the ponzu sauce:
3 tablespoons ponzu
To assemble:
4 zucchini, spiralized
1 avocado, sliced, divided
1 cup cooked and shelled edamame
4 tablespoons pickled ginger, divided
Scallions
Furikake, for garnish
INSTRUCTIONS
  1. To make the poke:

  2. In a large bowl, combine tuna, onion, green onions, soy sauce, sesame oil, sesame seeds, ginger, salt and red pepper flakes. Reserve.

  3. To make the ponzu sauce:

  4. In a separate large bowl, add the ponzu, sesame and salt and whisk together.

  5. To assemble:

  6. Add the zucchini to the ponzu sauce bowl and toss to combine. Divide among 4 serving bowls. Top with poke, avocado, seaweed salad, pickled ginger, scallions and furikake.

QUICK FACTS
22 Ingredients
25 Minutes Cook
4 Servings
INGREDIENTS
For the grilled lemongrass steak marinade:
3 lemongrass stalks (bottom thicker 3 inches), chopped
2 cloves garlic, chopped
2 tablespoons light brown sugar
4 tablespoons canola oil
4 tablespoons lime juice
Kosher salt
1 pound flank steak, trimmed of visible fat
For the dressing:
2 tablespoons rice wine vinegar
1 heaping tablespoon white miso paste
1 teaspoon grated ginger
1 clove grated garlic
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
To assemble:
4 zucchini, spiralized
1 cup thinly sliced watermelon radishes, divided
1 red bell pepper, thinly sliced, divided
1/2 cup basil leaves, divided
1/2 cup cilantro leaves, divided
INSTRUCTIONS
  1. In a food processor, add the lemongrass, garlic, brown sugar, oil and lime juice and pulse until combined.

  2. Place the steak in a casserole dish, and pour marinade over top. Turn to coat, then cover with plastic wrap, and refrigerate for at least one hour to overnight.

  3. Heat grill to medium-high heat.

  4. Grill steak for 4 to 5 minutes per side for medium rare. Let rest for 10 minutes before slicing.

  5. In a large bowl, combine rice wine vinegar, miso, ginger, garlic, oil, salt and pepper and whisk to combine.

  6. Add zucchini to the large bowl with the dressing and toss to coat. Divide among 4 serving bowls and top with sliced radishes, bell peppers, basil and cilantro leaves.

QUICK FACTS
20 Ingredients
25 Minutes Cook
4 Servings
INGREDIENTS
For the sesame sauce:
3 tablespoons natural smooth peanut butter
2 tablespoons tamari or low-sodium soy sauce
2 tablespoons rice wine vinegar
2 tablespoons sesame oil
1 tablespoon honey
1 clove grated garlic
For the coconut poached chicken:
2 (8 ounce) boneless, skinless chicken breasts
1 (14 ounce) can coconut milk
4 tablespoons fresh lime juice
1 teaspoon kosher salt
To assemble:
4 zucchini, spiralized
1 cup sliced Persian cucumbers, divided
Cilantro, for garnish
Lime wedges
1/2 cup chopped dry roasted salted peanuts, divided
Sesame seeds
INSTRUCTIONS
  1. To make the sesame sauce:

  2. In a large bowl, whisk together peanut butter, tamari or soy sauce, rice vinegar, sesame oil, honey and garlic. Remove half the dressing and reserve. Toss the zucchini noodles into the big bowl and stir to coat. Let sit while you prepare the remaining ingredients.

  3. To make the coconut chicken:

  4. In high-sided skillet, add coconut milk, lime juice and salt. Bring to a low simmer. Season chicken breasts with salt and pepper and add to the coconut milk. Chicken should be halfway submerged in liquid. Cover with a lid and cook for 8 minutes. Flip and cook on the other side for 8 minutes longer, until chicken is cooked through. Remove from poaching liquid, cool slightly, then slice.

  5. To assemble bowl, divide zucchini among 4 serving bowls. Top each with cucumber, cilantro, lime wedges, peanuts and chicken. Sprinkle with sesame seeds.

QUICK FACTS
20 Ingredients
25 Minutes Cook
4 Servings
INGREDIENTS
For the shrimp:
1 pound large shrimp, peeled and deveined
1 tablespoon canola oil
4 cloves minced garlic
1/4 teaspoon red pepper flakes
Kosher salt
For the dressing:
1/4 cup lime juice
2 tablespoons fish sauce
2 tablespoons rice vinegar
2 tablespoons honey
To assemble:
4 zucchini, spiralized
2 cups green curly lettuce, shredded
1 cup carrots, cut into matchsticks
1/4 cup cilantro leaves
1/4 cup mint leaves
Lime wedges
Red jalapeño, sliced
INSTRUCTIONS
  1. Heat oven to 400 degrees. Line sheet tray with parchment.

  2. On a rimmed sheet tray, toss the shrimp, oil, garlic, red pepper flakes and salt together. Roast for 8 minutes, until cooked through.

  3. Add dressing ingredients to a large bowl and whisk together. Toss in zucchini to coat.

  4. Divide zucchini among 4 serving bowls. Top each bowl with shredded lettuce, carrots, cilantro, mint, lime, jalapeño and roasted garlic shrimp.