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Zucchini Noodle Primavera

Zucchini Noodle Primavera

Name: Zucchini Noodle Primavera
Prep time: 20 min
Cook time: 14 min
Total time: 54 min
Ingredients: 1 zucchini, or more to taste; 1 teaspoon salt, or as needed; ¼ cup olive oil; 1 small onion, thinly sliced lengthwise; ½ 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 grated pecorino cheese; ½ teaspoon ground black pepper; ½ teaspoon dried oregano

Rating: 4.63 stars

24 Ratings
19 Reviews
10 Photos

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.

By Janis M. Krauss-krieger

Recipe Summary

prep:

20 mins

cook:

14 mins

total:

54 mins

additional:

20 mins

Servings:

Nutrition Info

Directions

Step 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 noodles to remove remaining moisture.

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Step 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.
Step 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.

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:

399 calories; 33.8 g total fat; 21 mg cholesterol; 1545 mg sodium. 12.3 g carbohydrates; 10.7 g protein; Full Nutrition

Reviews (19)

Most helpful positive review

travelin foodie

06/27/2018

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 ?? Read More

Helpful

(5)

Most helpful critical review

Donna Kepner-Wynn

07/23/2019

It was WAY too soggy. And the recipe didn't mention to cut the strains so it was like 1 longgggg noodle. And that much milk and oil just made it really more soggy Read More

24 Ratings

5 star values: 18
4 star values: 4
3 star values: 1
2 star values: 1
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

travelin foodie

06/27/2018

Helpful

(5)

travelin foodie

06/27/2018

Helpful

(5)

Barb Walton

04/26/2019

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. Read More

Helpful

(3)

Miriam Schurman

05/23/2018

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

Helpful

(3)

Ann Dutton Goforth Irby

09/09/2018

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! Read More

Helpful

(2)

eeyorelav

02/06/2017

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! Read More

Helpful

(2)

Sarah

01/22/2020

This was easy to prep and cook it's quite filling and absolutely delicious! Read More

Helpful

(1)

03/13/2018

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). Read More

Helpful

(1)

bd.weld

01/23/2017

Another great zoodle recipe packed with flavor. Read More

Helpful

(1)

imagast

04/18/2018

I added sliced mushrooms and the whole dish was fabulous. Would make again. I feel so healthy now. Read More

Helpful

(1)

Donna Kepner-Wynn

07/23/2019

It was WAY too soggy. And the recipe didn't mention to cut the strains so it was like 1 longgggg noodle. And that much milk and oil just made it really more soggy Read More

More Reviews

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All Reviews for Zucchini Noodle Primavera

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Nutritional Information

Zucchini Noodle Primavera

Servings Per Recipe: 2
Calories: 399

% Daily Value *

total fat: 52 %

saturated fat:

cholesterol: 7 %

sodium: 62 %

potassium: 13 %

carbohydrates: 4 %

fiber: 12 %

sugar:

protein: 21 %

exchange other carbs:

vitamin a iu:

niacin equivalents:

vitamin b6:

vitamin c:

folate:

calcium:

iron:

magnesium:

thiamin:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Zucchini Noodle Primavera

1 of 19

All Reviews

travelin foodie

06/27/2018

Helpful

(5)

travelin foodie

06/27/2018

Helpful

(5)

Barb Walton

04/26/2019

Helpful

(3)

Miriam Schurman

05/23/2018

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

Helpful

(3)

Ann Dutton Goforth Irby

09/09/2018

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!

Helpful

(2)

eeyorelav

02/06/2017

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!

Helpful

(2)

Sarah

01/22/2020

This was easy to prep and cook it's quite filling and absolutely delicious!

Helpful

(1)

03/13/2018

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).

Helpful

(1)

bd.weld

01/23/2017

Another great zoodle recipe packed with flavor.

Helpful

(1)

imagast

04/18/2018

I added sliced mushrooms and the whole dish was fabulous. Would make again. I feel so healthy now.

Helpful

(1)

Donna Kepner-Wynn

07/23/2019

It was WAY too soggy. And the recipe didn't mention to cut the strains so it was like 1 longgggg noodle. And that much milk and oil just made it really more soggy