Spicy Zucchini And Broccoli Toss Recipes

Steps:

• Prepare a medium-hot grill. Season the zucchini with salt and pepper, and toss with the olive oil. Grill on each side until the slices are tender and there are light marks on the sides. Transfer to a platter, and sprinkle with the red pepper flakes and the herbs. Douse with lemon juice if desired, and serve.

Steps:

• Trim off large leaves of broccoli, and remove rough ends of lower stalks. Wash broccoli thoroughly.
• Cut away tops (and save the stalks) and set aside.
• Cut the broccoli stalks into 1/4" slices.
• Combine the broccoli tops and stalks with the zucchini, and carrots in a large bowl.
• In another bowl, combine the shallots, garlic, cilantro, and pepper flakes. Stir well and add water, lemon juice and oil (whisk to blend).
• Add this dressing to the veggies mixture tossing gently.
• Top with green onions.

Steps:

• In a large bowl, combine the peanut butter, Sriracha, lime juice, and water. Use a fork or whisk to mix until smooth.
• Using a vegetable peeler, shave the zucchini into wide ribbons. You should have about 8 cups (990 grams) of zucchini ribbons total.
• Add the zucchini ribbons and light parts of the green onions to the sauce and toss until coated. The sauce may seem thick at first, but the zucchini will release some water and thin the sauce a bit. Season with salt to taste.
• Divide the noodles between serving bowls. Garnish with the dark scallion parts.
• Enjoy!