You are currently viewing Thai Coconut Zucchini Noodles

Thai Coconut Zucchini Noodles

With summer comes an abundance of, well, zucchini.  Growing up I was never a fan of zucchini, but once I started discoveirng all the fun things you can do with the veggie, I became a fan!

One of my favourite things to make with zucchini is zucchini noodles.  About two years ago I decided that I wanted to make zucchini noodles, so I went to Amazon and ordered an Oxo Good Grips Mandoline Slicer.  I decided since I was already investing the money, I should upgrade to the less-plastic and more longer-lasting madoline slicer.  It looks like this:



Want to know how many times I used this mandolin  in 2 years?  Once.  Yep, exactly once.  Great concept, but for me, it took way too long to set up, and to clean and put away.  So, I perma-loaned it to my sister and bought a hand-held version pictured here: 


It was probably less than $10, requires no set up, and very little time cleaning.  It’s pretty quick too.  Lesson learned.

So, there’s my story about the mandolin.  I highly recommend having one, but hopefully this blog post can save you the $80 you were going to spend on a fancy mandolin.  And if you really like kitchen gadgets and have a ton of cupboard space, enjoy the real deal.

Roasted Zucchini & Eggplant
Serves 4
Write a review
  1. 3-4 medium zucchini, in approximately 1/2 inch slices
  2. 1 humungous eggplant, cubed (or 1 or 2 medium will do but this eggplant was HUGE!)
  3. 10 cherry tomatoes, cut in half
  4. 1/4 cup olive oil
  5. 2 cloves garlic, chopped
  6. Zest of 1 lemon
  7. Juice of 1 lemon
  8. Salt & pepper to taste
  9. Chives, diced
  10. 1/2 cup feta cheese, crumbled
  1. Pre-heat oven to 400F. Mix the veggies with lemon, salt, pepper, garlic and oil. Place in roasting dish and roast for about 20-30 minutes, stirring every 10 minutes.
  2. Once veggies are soft, take out of oven and transfer to serving bowl. Mix in chives and feta and serve warm. Delish!!
Adapted from The Family Economics Blog
Tanja Shaw