Tahini Zucchini Noodles Recipe

Zucchini: Fresh and spiralized, these serve as the base for the noodles.

Tahini: A creamy paste made from ground sesame seeds, adding a rich, nutty flavor.

Lemon juice: Freshly squeezed to provide a tangy brightness to the sauce.

Garlic: Minced to infuse the sauce with a robust, savory taste.

Olive oil: Adds a smooth texture and enhances the flavor of the sauce.

Salt: Enhances the overall taste of the dish.

Black pepper: Freshly ground to add a hint of spice and depth.

Sesame seeds: Used as a garnish to add a bit of crunch and extra sesame flavor.

When preparing zucchini noodles, it's essential to avoid overcooking them to maintain their crisp texture. After spiralizing, lightly pat the zucchini with a paper towel to remove excess moisture. This step ensures that the tahini sauce adheres better and prevents the dish from becoming watery.

• spiralized zucchini - Substitute with spiralized cucumber: Spiralized cucumber offers a similar texture and freshness, making it a great low-carb alternative.

• tahini - Substitute with sunflower seed butter: Sunflower seed butter provides a similar creamy texture and nutty flavor, suitable for those with sesame allergies.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor, adding a refreshing tang to the dish.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar garlic flavor, though it is less pungent and more convenient.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor, making it a good alternative.

• salt - Substitute with soy sauce: Soy sauce adds a salty umami flavor, enhancing the overall taste of the dish.

• freshly ground black pepper - Substitute with white pepper: White pepper provides a similar spiciness but with a slightly different flavor profile, often used in lighter-colored dishes.

• sesame seeds - Substitute with chia seeds: Chia seeds offer a similar crunchy texture and nutritional benefits, making them a suitable garnish.

• To keep your tahini zucchini noodles fresh, store them in an airtight container. This will help maintain their crisp texture and prevent them from becoming soggy.
• Place the container in the refrigerator. The noodles will stay fresh for up to 2 days. Any longer, and the zucchini may start to release too much moisture.
• If you plan to store the tahini sauce separately, keep it in a small jar or container with a tight-fitting lid. This will keep the flavors intact and prevent the sauce from drying out.
• For freezing, first, ensure the zucchini noodles are completely dry. Excess moisture can cause ice crystals to form, which will make the noodles mushy upon thawing.
• Lay the noodles out on a baking sheet lined with parchment paper. Make sure they are spread out evenly and not touching each other.
• Place the baking sheet in the freezer for about 1-2 hours, or until the noodles are frozen solid. This process, known as flash freezing, prevents the noodles from clumping together.
• Once frozen, transfer the noodles to a freezer-safe bag or container. Label it with the date to keep track of freshness.
• The tahini sauce can also be frozen. Pour it into an ice cube tray and freeze until solid. Once frozen, transfer the cubes to a freezer-safe bag.
• When ready to use, thaw the zucchini noodles and tahini sauce in the refrigerator overnight. Reheat the sauce gently on the stove or in the microwave, adding a splash of water if needed to reach the desired consistency.
• Toss the thawed noodles with the reheated sauce, garnish with sesame seeds, and enjoy your meal as if it were freshly made.

• Use a skillet: Heat a non-stick skillet over medium heat. Add a small amount of olive oil to the pan. Once the oil is hot, add the leftover zucchini noodles and toss them gently for about 2-3 minutes until they are warmed through. Be careful not to overcook, as the noodles can become mushy.

• Microwave: Place the zucchini noodles in a microwave-safe dish. Cover the dish with a microwave-safe lid or a damp paper towel to retain moisture. Microwave on medium power for 1-2 minutes, checking and stirring halfway through to ensure even heating.

• Oven: Preheat your oven to 350°F (175°C). Spread the zucchini noodles evenly on a baking sheet lined with parchment paper. Cover the noodles with aluminum foil to prevent them from drying out. Bake for about 5-7 minutes, or until they are heated through.

• Steamer: Fill a pot with a small amount of water and bring it to a simmer. Place the zucchini noodles in a steamer basket and set it over the simmering water. Cover and steam for about 2-3 minutes until they are warmed through.

• Double boiler: Fill the bottom part of a double boiler with water and bring it to a gentle simmer. Place the zucchini noodles in the top part of the double boiler and cover. Heat for about 3-4 minutes, stirring occasionally, until the noodles are warmed through.

• Sous vide: If you have a sous vide machine, set it to 140°F (60°C). Place the zucchini noodles in a vacuum-sealed bag or a zip-lock bag with the air removed. Submerge the bag in the water bath and heat for about 10-15 minutes until the noodles are warmed through.

• Spiralizer: A tool used to create long, noodle-like strands from zucchini.

• Mixing bowl: A bowl used to combine and whisk the tahini sauce ingredients.

• Whisk: An instrument used to blend the tahini, lemon juice, garlic, olive oil, salt, and pepper until smooth.

• Garlic press: A tool to mince the garlic clove efficiently.

• Measuring cups: Used to measure out the tahini and lemon juice accurately.

• Measuring spoons: Used to measure the olive oil, salt, and pepper precisely.

• Serving bowl: A bowl to toss the zucchini noodles with the tahini sauce and serve.

• Tongs: A utensil to toss the zucchini noodles with the tahini sauce evenly.

• Knife: Used to cut the garlic clove before mincing.

• Cutting board: A surface to safely cut and mince the garlic clove.

• Sesame seed shaker: A container to sprinkle sesame seeds evenly for garnish.

Pre-spiralize zucchini: Buy pre-spiralized zucchini from the store to save time on preparation.

Use a food processor: Mince the garlic quickly by using a food processor instead of chopping by hand.

Batch make tahini sauce: Prepare a larger batch of tahini sauce and store it in the fridge for future use.

Lemon juice hack: Use bottled lemon juice if you're in a hurry, though fresh is always best.

Pre-measure ingredients: Measure out all your ingredients beforehand to streamline the cooking process.