ZUCCHINI NOODLE PRIMAVERA

Zucchini Noodle Primavera image

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.

Provided by Janis M. Krauss-krieger

Categories Fruits and Vegetables Vegetables Squash

Time 54m

Yield 2

Number Of Ingredients 11

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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

Steps:

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.
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.
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 : Calories 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, Sodium 1545.2 mg, Sugar 4.6 g