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Creamy Roasted Red Pepper Zucchini Noodles

This zucchini “noodle” dish gets a luscious, creaminess from goat cheese and lick-the-bowl-clean flavor from roasted red peppers.

Creamy Roasted Red Pepper Zucchini Noodles

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By: Beachbody
Posted in: Main Course
2 servings
Prep Time
15 minutes
Cook Time
11 minutes


  • 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)


  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.

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Credit: Beachbody