a balanced dinner with protein, fiber, and healthful complex carbohydrates. This recipe tastes fantastic using fat-free feta. A nice side dish or afternoon snack can be made using this recipe.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Additional Time: | 20 mins |
| Total Time: | 55 mins |
| Servings: | 2 |
Ingredients
- 1 large zucchini, or more to taste
- 1 teaspoon salt, or as needed
- ¼ cup olive oil
- 1 small onion, thinly sliced lengthwise
- ½ medium 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 freshly grated Pecorino cheese
- ½ teaspoon ground black pepper
- ½ teaspoon dried oregano
Instructions
- 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 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.
- You can substitute red grape tomatoes and yellow pepper to create an appetizing color contrast.
- Cream or almond milk can be substituted for the milk if desired.
- Please note the difference in some ingredient amounts when using the magazine version of this recipe.
Nutrition Facts
| Calories | 399 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 21 mg |
| Dietary Fiber | 3 g |
| Protein | 11 g |
| Saturated Fat | 8 g |
| Sodium | 1545 mg |
| Sugars | 5 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
So easy! I added quartered crimini mushrooms initially to the onion and cooked to remove moisture prior to the quick cook on the red bell pepper. Very tasty! The percorino is a must!
This is such an easy and delicious recipe. I searched The site, looking for a recipe that included some veggies and olive oil and I found this one. I didn’t have any cheese so I made it without the milk and cheese and it was absolutely delicious! I would love to try to make it again with the cheese and milk. Next time! This is such a great healthy treat and so filling. ??
I just got a spiralizer and needed direction. I did not salt and drain the noodles and used brown mushrooms, 2 chopped small tomatoes, garlic, capers, sliced kalamata olives and grated parmesan. no milk used but the juice from the zucchini and tomatoes formed the sauce with the parm. Sauteed it all up in stages and had a super delicious 256 calorie lunch (I measured all ingredients) and I’m stuffed! Awesome jumping off point for directions. Make it your own!
I made it using parmesan cheese. I hate rating a recipe that I did not follow exactly. I added mushrooms and only had a half of onion. I will definitely use it as a base but feel like it need more flavor/spices. Thanks for the dinner idea.
This was delicious & very easy! I added cubed chicken, used less olive oil & substituted parmesan cheese. Hubby liked it so I will be making it again!
This was very good. I will definitely be making this again. I will be cutting back on some of pecorino to reduce some of the calories.
This was easy to prep and cook, it’s quite filling and absolutely delicious!
This is the 2nd time I’ve cooked this and it’s a huge hit at my house.
Very good! I made it with a creamy basil sauce and added chicken! Yummy
I’ve had the spiralizer took for almost 2 years, and I can’t believe how easy it was to use! Wish I would have tried it sooner-and this recipe was perfect. Next time I would use 2 zucchini as they really reduced as the moisture came out. And to add protein next time I might add shredded chicken and maybe even some crumbled bacon on top. But it was delicious just the way it was-didn’t change anything this time.
I used the store zucchini all ready spiritual cut used the amount of salt in the recipe way to much . well try it again with less salt if any at all
it was good.
My family loved it! We had it as a side. My only comment is possibly should use a little less olive oil. I had a hard time with trying to cook it until it was dry. Flavor was awesome though!
So delicious! I grew zucchini’s in the garden this year and wanted to try using them as noodles and this recipe didn’t disappoint!!! I used feta cheese though.
I’m certainly not a cook so when I say that this was easy I mean it! And delicious too!! I added chicken and used parmesan cheese (because I didn’t have the other kind). There is a technique to making the zucchini spaghetti so I’ll have to work on that but it’s well worth the effort! I will defiantly be making this again ??
This is now my go to recipe for zoodles. All the different vegetables together are delicious. The flavours really come through nicely.
I added sliced mushrooms and the whole dish was fabulous. Would make again. I feel so healthy now.
This was awesome!! Absolutely loved it. I used parmesan cheese instead. I also drizzled with a chicken and alfredo sauce (to add protein and make it more filling).
Great!! I loved this and will absolutely make it again! I also added carrots and snap peas and it was great!
This recipe was delicious. I doubled it as my entire family was coming for dinner. I added some snap peas and shredded carrots as well. I will definitely be making this in the future. Thanks for the recipe!
I had other vegetables that were crying out to be used. Shredded baby carrots and snap peas. Used parmesan/Romano mix. Very colorful and delicious!