Sautéed sesame zoodles with garlic shrimp

And a peach mug cake video!

This week has been the return of the zoodle in my house, after I ambitiously bought zucchini in bulk last week and then found myself urgently needing to use them up.

If you’re not a big zucchini noodle fan, perhaps it’s a simple issue of expectations. When used as a pasta replacement, I admit that zoodles can sometimes feel like a disappointing swap. I promise that’s not the case with this recipe since the zoodles are not a stand-in for pasta. Instead, they shine on their own, as a tasty summer vegetable smothered in a creamy, sesame peanut sauce along with crisp asparagus and juicy shrimp.

The dish is similar to my Mediterranean sheet pan shrimp and veggies (featured here a couple of summers ago) but with an Asian-inspired flavor profile and a stovetop cooking method.

I personally prefer zucchini noodles lightly sautéed. Too much cooking and they will turn watery, too little and they’re too crisp. However, if you’re looking for a light, refreshing, zucchini noodle salad of sorts, make a raw version of this dish. It’s just as delightful.

This recipe is available to paid subscribers. It’s listed below along with a printable PDF. If you enjoy good food, healthy eating, and would love some tasty, low-carb dinner inspiration in your inbox every Thursday, consider upgrading to a paid subscription!

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My mama is visiting from Virginia and while that usually means we’re on the go, we’ve all been enjoying a bit more down time this week, especially with the brutal Arizona heat.

We’ve been cooking a lot and I’ve been recipe testing/photographing several new recipes for Stem and Spoon this month. This week I shared a fluffy peach mug cake that we’ve been enjoying and a Mediterranean cod recipe that features a tasty mix of flavors (my brother-in-law says he plans to try it with halibut which sounds amazing).

Mediterranean cod with tomatoes, Kalamata olives, and feta.

How to make a peach mug cake (VIDEO!)

Here’s a look at how easy it is to make a peach mug cake (you can find the full recipe here). Mug cakes are so great if you want a small, quick and easy treat- this one is no different! The cake ends up being 11 net carbs per serving but I think it makes enough for two, so you can still enjoy it if you’re strict keto (or use 1/4 of a peach instead).

For two smaller servings, simply divide the batter between two ramekins and microwave for 45-55 seconds. Whether you make one mug cake or two smaller ones, make sure to cool these for at least 5 minutes (they are lava-hot right out of the microwave!). You can invert them onto a cooling rack or a plate to let them cool faster, and even elevate this a bit with dusting of cinnamon and a scoop of low-carb ice cream.

Here’s a video I plan to share on Instagram later, and I thought you might find it helpful too. 😊

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Summer zucchini recipes

If you also have an abundance of zucchini on your hands, I have a few recipes from the blog I think you’ll enjoy! There are a couple of zucchini baked goods I turn to this time of year (like these chocolate almond flour zucchini muffins) as well as some savory options, too. I love zucchini sliced lengthwise, lightly seasoned and grilled, and that tends to be a go-to for us.

Some more ways to enjoy zucchini:

• Crustless zucchini quiche

• Keto zucchini bread

• Zucchini pesto

• Low-carb apple crisp with zucchini

• Air fryer zucchini tots

• Chocolate almond flour zucchini muffins

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Sautéed sesame zoodles and shrimp

Now for the main dish. ;)

If you’re not a fan of shrimp, you can swap in grilled chicken or steak or baked tofu. You can even cut the prep time down and use some leftover protein. I love that shrimp can defrost in five minutes and cook in even less time, so it’s a great option if you don’t have anything defrosted and need to whip up dinner quickly.

I have a spiralizer which can make fresh zucchini noodles quickly. If you don’t have one, this video is a great tutorial for how to make zucchini noodles using a mandoline or a box grater! Many grocery stores carry prepared zoodles in the refrigerated produce section, so that’s always an option if you want to skip making your own.

Here’s the full recipe + PDF. I hope you love it! If you have any questions, let me know! Thank you again for subscribing and I hope you have a wonderful week!

Abby

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Yield: 4 servings

Prep time: 15 minutes