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Back on the low carb diet we go!  I love it and hate it at the same time.  It forces me to get creative and find ways to satisfy without those tasty carbs that I love so much!  This one was a winner.  I find myself using a lot of zucchini during my low carb days, and sometimes it just gets dull.  So noodles it is!  They were so good!

4 tilapia filets (marinated in 1/2 cup ginger dressing)

2 zucchini

1 carrot

2 green onion (thinly sliced on the bias)

1/2 tbsp rice wine vinegar

1/4 cup chopped peanuts

1/2 cup sunburst tomatos (sliced in half)

2 tbsp sesame oil

1 tbsp olive oil

1 tsp minced garlic

salt and pepper

pinch of nutmeg


Allow the tilapia to marinate at least 1/2 hour before cooking.  Using a zesting tool, “shred” the carrot into thin strands and toss in the rice vinegar.  Set aside.  Peel the skin off the zucchini and, using a mandolin, thinly julienne length wise.  Lightly toast the chopped peanuts in a skillet over medium heat.  Add the garlic, sesame and olive oil, and raise the heat to medium high.  Cook for about a minute then add the zucchini noodles, salt, pepper and nutmeg.  Sauté together till the noodles are tender.  Just before you take them out, toss in the sunburst tomatoes.

In a separate skillet, over medium high heat, cook the tilapia filets 1-2 minutes on each side, keeping them covered.  Plate the tilapia over the noodles, and top with the drained carrots and green onion.  Sprinkle some sesame seeds and serve with a little extra ginger dressing.