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.
- 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)
Combine 1 tsp. oil, roasted peppers, and cheese; mix well. Set aside.
Heat remaining 2 tsp. oil in medium saucepan over medium-high heat.
Add onion; cook, stirring frequently, for 3 to 4 minutes, or until onion is translucent.
Add garlic; cook, stirring frequently, for 1 minute. Remove from heat. Set aside.
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.
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.
Add salt and roasted pepper mixture; cook, stirring frequently, for 2 to 3 minutes, or until heated through.
Divide evenly between two serving plates. Garnish with parsley (if desired); serve immediately.