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Time for zoodles!

March 18th, 2016

Inspired by one of our last blog posts we created another delicious recipe with bear's garlic. We go spring, we go light, we go zoodles! 

Zucchini noodles are easy to prepare and you can eat them either cold or warm. Zoodles are a great substitute for spaghetti and are low in carbs. The combination of avocado and bear's garlic creates a mouth watering texture and taste. Don't know where to find bear's garlic? Read our article about it!

Download recipe
30 min.377 kcal.4 pers.


  • Zucchini4  pcs
  • Avocado2  pcs
  • A bunch of bear's garlic1  pcs
  • Sunflower seeds40  g
  • Cherry tomatoes400  g
  • A jar of sweet corn1  pcs

Good to have at home

  • Salt
  • Pepper
  • Olive oil
  • Lemon juice1 dash
  • Sweet paprika powder0.5 tsp.
  • Ground cumin0.5 tsp.

How to do:

Avocado-bears-garlic-pesto and cherry tomatoes

  • Pit and peel the avocado. Wash the bear’s garlic. Add sunflower seeds, avocado and bear’s garlic to your food processor and cover with olive oil. Pulse to your liking and season to taste with salt, pepper and a dash of lemon juice.
  • Wash and cube cherry tomatoes.

Roasted sweet corn

  • Drain and rinse sweet corn. Heat 1 tbsp. olive oil in a larger pan. Add sweet corn, sweet paprika powder and ground cumin. Roast for 5-7 min. on medium heat. Season to taste with salt and pepper afterwards. Set aside.

Zucchini noodles

  • Wash zucchini and trim the ends. Use a mandolin or your vegetable spiralizer to cut the zucchini into noodles. You can use the zucchini raw or heat them instead. Just add them to a pan and heat them to your liking on medium heat.

Zucchini noodles with avocado-bears-garlic-pesto and cherry tomatoes

  • Combine the zucchini noodles with the pesto until well coated. Fold in cherry tomatoes. Arrange on plates and top with roasted sweet corn.