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| Zucchini Noodle Primavera |
"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."
Ingredients :
- 1 zucchini, or more to taste
- 1 teaspoon salt, or as needed
- 1/4 cup olive oil
- 1 small onion, thinly sliced lengthwise
- 1/2 red bell pepper, cut into matchstick-sized pieces
- 1 cup yellow grape tomatoes
- 1/2 teaspoon garlic powder
- 2 tablespoons milk, or more to taste
- 1/2 cup grated pecorino cheese
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
Instructions :
| Prep : 20M | Cook : 2M | Ready in : 54M |
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- 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.
Notes :
- 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.
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