Creamy Roasted Red Pepper Zucchini Noodles
We created a decadent sauce for our zoodles that is totally guilt-free. It gets a luscious, creaminess from goat cheese and lick-the-bowl-clean flavor from roasted red peppers. Make this dish quickly any night of the week with jarred roasted red peppers, or make it extra special by roasting your own peppers. For those following the 21 Day Fix Eating Plan, this recipe uses 2 greens, ½ blue, and 1½ teaspoons.
- 3 tsp. olive oil divided use
- 2 roasted red bell peppers chopped
- ¼ cup soft goat cheese (about 1 oz.)
- ½ cup cup onion chopped
- 3 cloves garlic chopped
- 2 medium zucchini
- ½ tsp Sea salt (or Himalayan salt)
- parsely chopped (for Garnish optional)
Here is your instructions:
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.
Tip: You can roast your own red bell peppers by burning the skin off on your stovetop, or you can use roasted red peppers in a jar.