I love having fun in the kitchen. Experimenting with ingredients, spices and flavors fuels me. So, every Wednesday (and the few subsequent days afterward) when my CSA box arrives with an array of surprise veggies, I try to get creative. Sometimes I'll steam some cauliflower and then freeze it for smoothies (steaming first makes it easier to digest later), roast up some sweet sweet potatoes and eat them with meals throughout the week or saute a couple heads of leafy greens with lemon, garlic and olive oil to throw into omelettes or salads.

But without fail, whenever i get zucchini in my CSA box I do two things with them: 1. Steam and freeze for smoothies 2. Make zucchini noodles (which I love dearly).

Zucchinis are high in Vitamin C, antioxidants like alpha-carotene and beta-carotene, anti-inflammatory properties that can aid in heart health, electrolytes, potassium and B Vitamins. They are low in carbohydrates and sugar, high in water, and easy on the digestive system. 

Zucchini noodles is an easy, fun way to get a hefty dose of this pretty incredible vegetable. Here's my simple recipe:

Serves 4 (as a side) and 2 as a main (top with protein of choice)

  • 5 medium zucchinis (leave peels on as they are full of antioxidants)

  • 1 tablespoon olive oil or avocado oil

  • 2 cloves garlic, peeled

  • 1/2-1 teaspoon sea salt

  • 1/2 teaspoon ground black pepper

  • 1/4 teaspoon dried chili flakes


1. Using a spiralizer, spiralize your zucchinis and set aside

2. Slice garlic cloves thinly and set aside

3. In a large pan, heat oil over medium heat

4. Add garlic and cook until fragrant (about 1 minute)

5. Add zucchini spirals to pan, coating them in oil

6. Season with sea salt, pepper and chili

7. Cover. Stir after 2 minutes

8. If the noodle seem dry, add 1/4 cup water to pan and cover again

9. Cook until noodles are soft, but still have a bite

Serve these as is or throw them into a scramble, stir fry, soup or stew!