The Price of Zucchini Pasta + Purchase of Various Types of Zucchini Pasta
This easy and delicious recipe for keto friendly zucchini pasta salad is the perfect gluten-free and low-carb side dish for your healthy diet! It is completed with vegetables, pepperoni, cheddar cheese, and a superb blend of spices
This summery meal is easy and delicious
It may be consumed as a snack or a side dish
With just 3
6g of net carbohydrates per serving, this is a nutritious alternative
Last summer, for my husband’s birthday celebration, I reproduced my mother’s linguine salad dish
Since spaghetti is one of his favorite foods, I typically make it with regular spaghetti, but today I decided to create a low-carb, gluten-free version for him
Therefore, I substituted vegetable noodles for linguine and devised my own spice mix reminiscent of Salad Supreme to make this amazing keto zucchini pasta salad
The look and flavor are almost the same
Raw zoodles have the same chewy consistency as regular pasta, and I’ve incorporated all the other components from the original recipe, including the cheddar and pepperoni bits, chopped veggies, and seasonings
This salad is a must-make for individuals who have a surplus of zucchini and other summer veggies
Owing to the fact that my husband grows zucchini in the summer, we consume it often during that season, although I consume it year-round due to its many health advantages
You can make noodles, pancakes, waffles, and soup, and it’s inexpensive!
A medium zucchini should yield around 1
5 cups of zoodles
In addition, one cup of cooked zucchini has just 17 calories and around 2 grams of net carbs
It is an excellent source of minerals and energy, including vitamin A and several others
I put this nutrient-rich vegetable among my go-to components while preparing keto meals
Below is a list of the few ingredients I needed to prepare this raw zucchini salad
I prepared this recipe using green and yellow zucchini noodles, cheddar cheese, pepperoni, onion, cucumber, and bell peppers
My weekly linguine salad rotation consists of Italian dressing and McCormick’s Salad Supreme spice
In contrast, I chose to manufacture my own seasoning and dressing with the same taste profile
I prepared the dressing using apple cider vinegar, extra virgin olive oil, and raw garlic cloves
In addition, I seasoned the dish with a mixture of garlic powder, Italian seasoning, oregano, parmesan cheese, paprika, sesame seeds, salt, and black pepper
If you do not have access to sesame seeds, you need not worry
There will be no change in taste
If desired, you may also add the prepackaged Salad Supreme seasoning
During the heat, I have difficulty finding it
First, produce zucchini noodles using a spiralizer, then reserve them
My preference is for thicker noodles that can resist the dressing better
Using a julienne vegetable peeler, one may generate flawless linguine
Note that you may cook the zoodles in the microwave for two to three minutes, but I like them raw
In addition to rendering the salad greens mushy while cooking, the dressing will also soften them
If you want to cook it, squeeze out as much liquid as possible before combining it with the other ingredients
In Step 2, you will julienne the pepperoni and cheddar cheese and dice the veggies
In a bowl, combine it with the zucchini noodles
Step 3: In a medium bowl, combine the spices in the right amounts with the oil, vinegar, and crushed garlic
The fourth step is to combine the veggies, cheese, and pepperoni in a large mixing bowl
It is necessary to combine spiralized zucchini noodles with the dressing and spices
If you want to refrigerate the salad before consumption, marinating the veggies in the dressing would be beneficial
Store in a container with a secure cover
The salad may be refrigerated for up to three days after preparation
The recipe card is available for printing below
Simply eliminating the pepperoni makes this meal vegetarian-friendly
You can make it dairy-free by substituting nutritional yeast for cheddar cheese
To lower the number of calories, pepperoni, and cheddar cheese may be eliminated
Below are the nutrition facts for the low-carb and low-calorie alternatives
I used red onions, bell peppers, and cucumbers to create this salad, but you may use whatever veggies you choose
Vegetables such as black olives, kalamata olives, avocado, pepperoncini, cherry tomatoes, celery, broccoli, cauliflower, artichoke hearts, sun-dried tomatoes, etc
may also be included
Additionally, dry Italian sausage, cooked bacon, and other meats such as salami, ham, and prosciutto may be included
You might also try it with various kinds of cheese like provolone, fresh mozzarella, Asiago, feta, goat, etc
Freshly harvested herbs from the garden would be the frosting on the cake
To add flavor to your cuisine, use fresh herbs such as basil, cilantro, or parsley
Alternately, you might add cayenne pepper or hot pepper flakes for more heat
Ingredients
4 cups zucchini noodles
¼ cup red onion, finely diced
¼ cup cucumber, chopped
½ cup bell pepper, chopped
¼ cup apple cider vinegar
½ cup olive oil
2 cloves garlic
2 tablespoons parmesan cheese
1 teaspoon paprika
½ teaspoon celery salt
2 teaspoons white sesame seeds
¼ teaspoon garlic powder
½ teaspoon Italian seasoning
½ cup cheddar cheese, diced into small cubes
½ cup pepperoni, chopped (about 20 thin, small slices)
Instructions
Make zucchini noodles using a spiralizer or vegetable peeler and set them aside
Next, cut the veggies, pepperoni, and cheddar for the toppings
Combine all of the dry ingredients to create a substitute for the Salad Supreme seasoning
Mix it with apple cider vinegar, olive oil, and minced fresh garlic in a bowl
Mix everything together in a large bowl
Ensure that the sauce and spices have covered the noodles and veggies
Keep refrigerated until serving
It may be refrigerated for many days without getting mushy
Place in a container that will exclude air
To create a vegetarian pizza, use nutritional yeast for parmesan and eliminate pepperoni and cheddar
This variation will also be low in calories
