Garden Fresh Zucchini and Black Bean Pasta Stirfry

 

Zucchini Squash/Courgette fresh from the garden

My friend/roommate brought home a box of zucchini squash from his Granma's garden, telling me and my boyfriend Jason to help ourselves! I am attempting to grow my own zucchini in our little garden, but I planted late and might have to opt. for just the zucchini flowers (yes, they are edible, and yes, they are delicious!).

With only 17 cals/100g, zucchini (along with most veggies and fruit) are considered a functional food. A functional food is basically a term that means you get the most amount of nutrients for the least amount of calories/energy. You get "more bang for your buck". Zucchini (especially the golden variety) are rich in flavonoid poly-phenolic antioxidants, very good source of potassium, rich in vitamins A and C, and moderate source of B vitamins (including folate) and minerals; iron, manganese, phosphorus, and zinc.

What I would really like to make is zoodles (zucchini noodles), but unfortunately, I don't have a spiralizer to slice the zucchini properly to do that. One day, I will! So, I decided on black bean noodles instead and slice up the zucchini in a stirfry. I make these black bean noodles often, They are an excellent source of fibre and protein and not a high source of carbs, like most pasta varieties. With black beans being the only ingredient, they are also gluten free! Where can you find these? Costco, if you are lucky! If not, Save on Foods, in the natural foods section/aisle.



 

Black Bean Pasta Stirfry

For this stirfry, I simply chopped up the zucchini plus some other veggies I had at home (onion, carrot, bell pepper), friend them on med-high heat with avocado oil, added some shrimp, and made my simple stirfry sauce. Then, served over the black bean pasta! Easy-peasy, fast, healthy meal!