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Zucchini Noodle Primavera

Rated as 4.6 out of 5 Stars
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."
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Ingredients

54 m servings 299
Original recipe yields 2 servings

Directions

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  1. 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 to remove remaining moisture.
  2. 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.
  3. 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.

Footnotes

  • 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.

Nutrition Facts


Per Serving: 299 calories; 27.8 12.3 2.7 1 1185 Full nutrition

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Reviews

Read all reviews 13
  1. 15 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 ...

Most helpful critical review

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

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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 ...

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 th...

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!

This is now my go to recipe for zoodles. All the different vegetables together are delicious. The flavours really come through nicely.

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).

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!

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.

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.