It’s often said that you also eat with your eyes, and this dish with grilled zucchini with noodles, vegetables and peanuts is a wonderful color bomb that suits those who eat vegetarian and vegan. 

When it’s time to harvest the zucchinis, I usually take the opportunity to cook a lot of good dishes with these green goodies. I typically grill or fry them, unless they go down in a gratin with potatoes or a portion of creamy pasta.

Feel Good Friday Food

This dish is relatively easy to make and is perfect as a typical Friday meal. All you have to do is cook the noodles and some of the vegetables. The zucchini is fried in a griddle pan, i.e., a frying pan with grooves at the bottom (so there will be lovely stripes). Then you put everything up and decorate with some shredded vegetables.

The whole thing is topped with chopped peanuts, sliced ​​green onions and fresh mint, then served with sweet chili sauce. Quite simple, right? 

If you eat Lacto-vegetarian, you can also mix a simple sauce of sriracha sauce and crème fraiche. The crème fraîche can, of course, also be exchanged for vegetable fraiche.

Grilled Zucchini With Noodles, Vegetables and Peanuts

For: 4 people


  • 1 broccoli head (8 oz)
  • 2 carrots
  • 10 oz glass noodles
  • 1 red pepper
  • 2.5 oz sugar peas

Pan Grilled Zucchini:

  • 1 zucchini (10 oz)
  • 1 tablespoon sesame oil
  • 1 tablespoon rapeseed oil
  • 1 teaspoon sriracha sauce
  • salt, pepper


  • ½ cup salted peanuts
  • 2 green onions
  • 10 leaves fresh mint
  • sweet chili sauce


  • Cut broccoli into small florets. Peel the stalk of broccoli and cut off the woody part at the bottom. Cut the stem into rods. Bring these all to a boil in salted and peppered water, and then let it simmer for 5 minutes before turning off.
  • Scrub the carrots clean and cut them into strips using a cheese grater or potato peeler. Boil a saucepan of salted water. Add the glass noodles and carrot strips and leave them in the hot water for five minutes. Turn off the water and then rinse the carrots and noodles in cold water.
  • Wash the zucchini and cut it into half-inch-thick slices lengthwise—mix sesame oil and rapeseed oil with sriracha sauce. Heat a grill pan, place on the zucchini slices and brush with the marinade. Sprinkle over a pinch of salt and pepper. Fry the zucchini until it has softened and has a nice charred surface and grill stripes on both sides.
  • Spread noodles and vegetables on a plate, add zucchini, and top with chopped peanuts, sliced ​​green onions and mint leaves. Serve with sweet chili sauce.

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