Recipes for Frozen Zucchini Noodles

Ingredients

• 2 cups expired frozen zucchini noodles
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Thaw the expired zucchini noodles in the refrigerator overnight.
2. Heat olive oil in a large skillet over medium heat.
3. Add minced garlic and cook until fragrant, about 1 minute.
4. Add the thawed zucchini noodles to the skillet and cook for 5-7 minutes, stirring occasionally, until they are heated through and slightly softened.
5. Season with salt and pepper to taste.
6. Sprinkle grated Parmesan cheese over the noodles and toss to combine.
7. Cook for an additional 2-3 minutes until the cheese is melted.
8. Garnish with freshly chopped parsley.
9. Serve hot and enjoy!

Ingredients

• 2 cups expired frozen zucchini noodles
• 1 tablespoon vegetable oil
• 1 small onion, thinly sliced
• 1 bell pepper, thinly sliced
• 1 carrot, julienned
• 1 cup broccoli florets
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 teaspoon sesame oil
• Sesame seeds (for garnish)

Instructions

1. Thaw the expired zucchini noodles in the refrigerator overnight.
2. Heat vegetable oil in a large skillet or wok over medium-high heat.
3. Add sliced onion, bell pepper, carrot, and broccoli florets to the skillet and stir-fry for 4-5 minutes until crisp-tender.
4. Add the thawed zucchini noodles to the skillet and stir-fry for an additional 3-4 minutes until the noodles are heated through.
5. In a small bowl, whisk together soy sauce, hoisin sauce, and sesame oil.
6. Pour the sauce over the stir-fry and toss to coat the noodles and vegetables evenly.
7. Continue cooking for 2-3 minutes until everything is well combined and heated.
8. Garnish with sesame seeds.
9. Serve hot and enjoy!

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 medium zucchini, slightly expired but still safe to eat
• 4 cups vegetable broth
• 1 cup coconut milk
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions

1. In a large pot, heat olive oil over medium heat.
2. Add diced onion and minced garlic, sauté until fragrant.
3. Add the slightly expired zucchini noodles and cook for 5 minutes, stirring occasionally.
4. Pour in vegetable broth and bring to a boil.
5. Reduce heat to low and simmer for 15 minutes.
6. Using an immersion blender, blend the soup until smooth and creamy.
7. Stir in coconut milk, dried thyme, salt, and pepper.
8. Simmer for an additional 5 minutes.
9. Serve hot and enjoy!