These light and tasty butternut and salmon zoodles (zucchini noodles) make for the ultimate macronutrient bowl, filled with all the good fats!

SERVES 1 // COOK TIME 30 min

INGREDIENTS
100g butternut, cubed
2 tbsp olive oil
1 tbsp honey
1 clove garlic, peeled and crushed
100 g salmon
175 g zucchini noodles
1 cup baby spinach
60 ml pumpkin seeds, toasted

METHOD
1. Preheat oven to 180°C.
2. Toss the butternut with 1 tbsp oil, honey and garlic. Arrange on a baking tray and roast for 25 minutes, until golden brown and cooked through.
3. Heat the remaining 1 tbsp oil in a pan and fry the salmon for 4 minutes, until it is just cooked through, turning halfway. Keep it warm.
4. Cook baby marrow noodles as per package instructions, then place in a bowl.
5. Toss butternut and spinach together, and pile on top of the noodles. Flake the salmon over, scatter with the pumpkin seeds and serve.

Quick tip: If you don’t have a spiralizer simply shave strips from your baby marrows with your potato peeler.

Low in calories, gluten-free and endless flavour – this smoked haddock with garlic infused cauli mash needs to be on your weeknight menu

The post Butternut and salmon zoodles appeared first on MyKitchen.

Need an immune boost? Then try our lemon baby marrow noodles with garlic chilli prawns! lt will certainly do the trick! And it’s absolutely delicious.

SERVES 4 // COOK TIME 30 mins

INGREDIENTS
1 tbsp olive oil
2 cloves garlic, sliced
½ tsp chilli flakes
400 g prawns
½ cup cherry tomatoes
Zest and juice of 1 lemon
4 tbsp chopped parsley
Salt and black pepper
¼ cup white wine
350 g baby marrow noodles
Basil, to garnish

METHOD
1. Heat the olive oil in a large pan over medium heat. Sauté the garlic and chilli flakes for 1 minute, stirring constantly. Add the prawns, tomatoes and lemon zest, and cook until the prawns are pink on all sides.
2. Toss the chopped parsley through the prawn mixture, season, then transfer the prawns to a separate bowl using a slotted spoon.
3. Add white wine and lemon juice to the pan and increase the heat slightly. Scrape the garlic and cooked bits off the bottom of the pan and deglaze for 2 minutes. Add noodles and cook for 2 minutes.
4. Toss the prawns through the noodles and season again if needed. Serve with fresh basil.

Want another healthy recipe? Then try our Greek broccoli soup recipe!

The post Lemon baby marrow noodles with garlic chilli prawns appeared first on MyKitchen.

Cooking baby marrow can be quite a tricky process because over 95% of it is made up of water, which means that it can easily go mushy. We’re sharing three of the best ways to eat zoodles, plus some tips so you’ll never have soggy noodles again.

By Ulisha Moodley

1. SAUTÉED

Place a pan over medium-high heat and add in a little olive oil. Once the oil is heated, add some water (it should sizzle). Then add the baby marrow, and cook, tossing continuously, until they have some nice colour.

2. RAW

There are many perks to spiralising, one being that it turns raw veggies into healthier pasta! A quick and easy way to enjoy baby marrow noodles is to have them raw tossed in a warm pesto sauce.

#TIP: If you’re short on time, heat up your desired sauce and add the baby marrow noodles to the sauce. While the noodles sit in the heated sauce, they will begin to soften slightly but will still have that divine crunch you want. This is a good way to prepare them without the worry of having soggy noodles.

3. ROASTED

Nothing quite like some crisp, bite-sized baby marrow. Oven baking your boodles is a no fuss process that will give you some crispiness, but be careful of overcooking them.

#TIP: Use a casserole dish when you are roasting the baby marrow and bake them for 15 minutes or until tender.

Image: @inspiralized // Instagram

The post The 3 best ways to eat zoodles appeared first on MyKitchen.

We love nothing better than this caprese salad jar on a hot day, plus it makes the perfect work lunch! Whip it up the night before and don’t forget the NB rule for salad jars: Sturdier ingredients always go at the bottom!

MAKES 4 jars // COOKING TIME 15 min

INGREDIENTS
250 g zucchini noodles
Salt and black pepper
2 cups cooked quinoa
200 g baby tomatoes, sliced
1 cup chopped mozzarella
Handful basil
4 tbsp olive oil
2 tbsp balsamic vinegar

METHOD
1. Lightly steam the zoodles in a saucepan with a few drops of water. When done, season with salt and pepper.
2. Layer the ingredients in the jar, starting with the quinoa, followed by zoodles, tomatoes, cheese and basil.
3. When ready to eat, pour the salad into a bowl and drizzle with olive oil and balsamic vinegar.

The post Zoodle and quinoa caprese salad jar appeared first on MyKitchen.