Zucchini Pasta with Cherry Tomatoes and Sesame-Peanut Sauce

Today I have another zucchini noodle, aka zoodle, recipe for you! I think you will love this Asian-inspired zoodle recipe as it only takes 25 minutes of your precious time, there is almost no cooking involved, it is super healthy, and tastes soooooo good.... just love the sesame-peanut sauce.

Definitely making this one again!

Ingredients

For the sesame-peanut sauce

1/4 cup peanut butter
1 tbsp sesame oil
1/2 lime or lemon juice only (use less if using lemon, ½ lime = 1 tbsp)
1 tbsp soy sauce/Tamari
1/4 cup unsweetened coconut milk

For the Pasta

2 big zucchini, spiralized
1 cup cherry tomato, halved
1 cup bell pepper (capsicum, any color), sliced
1-2 Thai chili pepper deseeded and finely chopped, optional
1/4 cup onions, chopped
1 clove garlic, minced
2 tbsp sesame seeds toasted (we used black sesame seeds, but white are fine too)

Zucchini Noodles

Directions (prep: 10 min, cook: 10-15 min)

Combine all sauce ingredients in a small bowl. Mix well, add water to thin if needed.
In a large dry skillet/pan, toast sesame seeds for 30 seconds to 1 minute over high heat. Toss constantly while roasting to make sure they do not burn.
In same skillet or pan, heat cooking oil over medium heat. Stir in onions, bell pepper, garlic and chili pepper (if using). Cook for 3 minutes, stir regularly
Add tomatoes and cook for 3 minutes more. Stir regularly.
Then add zucchini noodles and cook until heated through. This will take about 3-5 minutes. Stir regularly.
Lastly, add sauce and stir well until coated and heated through.
Serve with toasted sesame seeds on top.

Recipe Notes

If you don't have a spiralizer, you could use a vegetable peeler or julienne peeler too. Hold the zucchini down on a flat surface and slide from top to bottom to make noodles or ribbons. A vegetable peeler will make flat fettuccini-like strands/ribbons while a spiralizer (or julienne peeler) will make spaghetti-like strands. We used a spiralizer for this recipe.