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.

Janis M. Krauss-krieger
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Ingredients

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

Directions

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.

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  • 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.

Nutrition Facts

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)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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
(5)

Most helpful critical review

Rating: 2 stars
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
Rating: 5 stars
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
(5)
Rating: 5 stars
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
(5)
Rating: 5 stars
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
(3)
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Rating: 4 stars
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
(3)
Rating: 5 stars
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
(2)
Rating: 4 stars
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
(2)
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Rating: 5 stars
01/22/2020
This was easy to prep and cook it's quite filling and absolutely delicious! Read More
(1)
Rating: 5 stars
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
(1)
Rating: 5 stars
01/23/2017
Another great zoodle recipe packed with flavor. Read More
(1)
Rating: 4 stars
04/18/2018
I added sliced mushrooms and the whole dish was fabulous. Would make again. I feel so healthy now. Read More
(1)
Rating: 2 stars
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