Zucchini Noodle Primavera recipe

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Ingredients

1 zucchini, or more to taste
1 teaspoon salt, or as needed
¼ cup olive oil
1 small onion, thinly sliced lengthwise
½ red bell pepper, cut into matchstick-sized pieces
1 cup yellow grape tomatoes
½ teaspoon garlic powder
2 tablespoons milk, or more to taste
½ cup grated pecorino cheese
½ teaspoon ground black pepper
½ teaspoon dried oregano

Nutrition Info

399.4 calories
carbohydrate: 12.3 g
cholesterol: 21.2 mg
fat: 33.8 g
fiber: 3 g
protein: 10.7 g
saturatedFat: 8 g
servingSize: -
sodium: 1545.2 mg
sugar: 4.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cut zucchini into noodle shapes with a spiralizer, toss with salt until combined. Drain on a paper towel until moisture is drawn out, about 20 minutes. Squeeze zucchini noodles to remove remaining moisture.

  2. Heat olive oil in a skillet over medium heat. Add onion and red bell pepper, cook and stir until onion is soft and translucent, about 5 minutes. Stir in tomatoes and cook until soft, 3 to 4 minutes.

  3. Stir zucchini into the onion mixture, cook and stir until tender and mixture looks dry, about 5 minutes. Sprinkle with garlic powder. Stir in milk and cook, 1 to 2 minutes. Add pecorino cheese, pepper, and oregano, stir until combined.

Recipe Yield

2 servings

Recipe Note

Use up that extra zucchini with this pasta-less dish. Experiment with spice combinations or use Parmesan cheese. Serve with more pecorino cheese and freshly ground pepper.

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