Rating: 4.5 stars
24 Ratings
  • 5 star values: 18
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

14 mins
20 mins
54 mins
20 mins
2 servings


Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's 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.

Editor's Note:

Please note the difference in some ingredient amounts when using the magazine version of this recipe.

Nutrition Facts

399 calories; protein 10.7g; carbohydrates 12.3g; fat 33.8g; cholesterol 21.2mg; sodium 1545.2mg. Full Nutrition