#onefoodtwoways with Kara Gambrel – Zucchini

2 minReading time

Chicken Pad Thai with Zucchini Noodles

2 tbsp tamarind paste
3 tbsp fish sauce
3 tbsp agave syrup
2 tbsp lime juice
2 medium zucchini
1 tbsp + 1 tbsp olive oil
3 large cloves of garlic, minced or crushed
1 lbs chicken breast, sliced into thin strips
1/2 red bell pepper, seeded and thinly sliced
3 green onions
1 large egg
1/3 cup roasted peanuts
1/4 cup chopped cilantro
A few lime wedges, for serving


  1. Mix the sauce ingredients (tamarind paste, fish sauce, agave syrup and lime juice) and set aside until later.
  2. Cut the zucchini into noodles or long pasta by using a vegetable spiralizer or a handheld shredder.
  3. Heat a large pan on medium-high heat. Add 1 tbsp of olive oil, then add zucchini noodles and cook for 2-3 minutes or until the zucchini noodles are tender. Don’t overcook the noodles. The zucchini noodles should be slightly crunchy with a tender bite.
  4. Strain the noodles and let rest for about 3 minutes to allow as much moisture as possible to release.
  5. Using the same pan, carefully remove the excess water. On medium-high heat, add the remaining olive oil and garlic.
  6. Cook the garlic until soft, translucent and fragrant – about 30 seconds.
  7. Add the chicken and cook until brown on all sides, about 5-10 minutes. Remove from pan.
  8. Add the bell peppers and green onions. Cook for about 1-2 minutes or until tender.
  9. Add the egg and stir in with the vegetable until the egg is cooked.
  10. Add the zucchini noodles and chicken, along with the 1/2 the sauce into the same pan.
  11. Cook for about 1 more minute or until the zucchini noodles are heated through.
  12. Stir in the bean sprouts. Add remaining sauce if necessary.
  13. Garnish with roasted peanuts, cilantro, and lime wedges.

Chocolate Zucchini Cookies
1 1/2 cups almond flour
1/2 tsp baking soda
1/4 cup raw cacao powder
pinch of salt
1 medium zucchini
1 egg, room temp
2 tbsp maple syrup
2 tbsp oat milk, room temp
1/4 up coconut oil
1 1/2 tsp vanilla extract
1/3 cup chocolate chips


  1. Preheat oven to 325˚ F. Combine dry ingredients in a medium bowl – almond flour, baking soda, cacao powder and salt. Stir until evenly combined.
  2. Chop zucchini in 4 pieces. Drop zucchini in a food processor while it’s on medium-high speed. This will shred the zucchini. Alternatively, shred on a cheese grater. Place thorough a cheese cloth and strain as much liquid out as possible.
  3. Stir together wet ingredients in a separate bowl – zucchini, egg, oat milk, coconut oil and vanilla extract. If the egg and milk are cold, the coconut oil with solidify so make sure they’re room temperature.
  4. Combine wet and dry ingredients until just combined.
  5. Fold in chocolate chips.
  6. Using an ice cream scoop, scoop cookie balls onto a parchment lined baking sheet.
  7. Bake until they hold their shape, about 10-12 minutes.
  8. Allow to cool and enjoy. Store in airtight container for up to 3 days on the counter, 7 days in the fridge or in the freezer for up to a month.

Kara is a personal chef and baker in Santa Monica cooking paleo, vegan, gluten and dairy free food. See more of her on Instagram and on her blog.

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