I wanted to share with you guys one of my favorite new healthy recipes. I’m not sure about you, but I am slightly obsessed with zucchini. You can make it a million different ways and it never gets old (although my husband would disagree). It’s just a universal amazing veggie. It doesn’t get soggy if you meal prep with it, so perfect for on the go! We got a “spiralizer” for Christmas, so we put it to use with this fun colorful recipe. Our 11 monther actually loved it as well, so *BONUS* for you Mommas out there!
Roasted Red Pepper Zucchini Noodles
Total Time: 26 min.
Prep Time: 15 min.
Cooking Time: 11 min.
Yield: 2 servings
- 3 tsp. olive oil, divided use
- 2 roasted red bell peppers, chopped
- ¼ cup soft goat cheese (about 1 oz.)
- ½ cup onion, chopped
- 3 cloves garlic, chopped
- 2 medium zucchini
- ½ tsp. sea salt (or Himalayan salt)
- Chopped parsley (for garnish; optional)
Tip: You can roast your own red bell peppers by burning the skin off on your stovetop, or you can use roasted red peppers in a jar.
1. Combine 1 tsp. oil, roasted peppers, and cheese; mix well. Set aside.
2. Heat remaining 2 tsp.oil in medium saucepan over medium-high heat.
3. Add onion; cook, stirring frequently, for 3 to 4 minutes, or until onion is translucent.
4. Add garlic; cook, stirring frequently, for 1 minute. Remove from heat. Set aside.
5. Using a vegetable peeler, cut each zucchini into lengthwise strips about ⅛-inch thick. Turn zucchini slightly after cutting each strip to work evenly around the outside, stopping when you hit the seeds at the core. Discard cores. Cut slices lengthwise into ½-inch ribbons.
6. Add zucchini to onion mixture; cook over medium-high heat, stirring frequently, for 2 to 3 minutes, or until zucchini softens, but before it releases liquid.
7. Add salt and roasted pepper mixture; cook, stirring frequently, for 2 to 3 minutes, or until heated through.
8. Divide evenly between two serving plates. Garnish with parsley (if desired); serve immediately.
I hope you enjoy this as much as I did 😋