Vegetables Recipe ⇝ Zucchini Noodle Primavera

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.

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

Cooking 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.

Nutrition Facts

• calories399.4
• carbohydrateContent12.3 g
• cholesterolContent21.2 mg
• fatContent33.8 g
• fiberContent3 g
• proteinContent10.7 g
• saturatedFatContent8 g
• sodiumContent1545.2 mg
• sugarContent4.6 g