What happens when zucchini meets a spiralizer? You get "zoodles," a healthy alternative to noodles.
- 2 zucchini
- Nonstick olive oil spray
- 1/2 cup diced onion, divided
- 1 1/2 garlic cloves, minced
- 1 lemon, zest and juice
- 1/16 teaspoon red pepper flakes
- 1/8 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano, divided
- 1/2 cup dry white wine
- 1/8 cup fresh basil, julienned
- 1/2 cup thinly sliced red cabbage
- Preheat oven to 200˚F and line a baking sheet with paper towels.
- Run zucchini through a spiralizer. Place noodles on the baking sheet and sprinkle with some salt. Place in the oven and let them sweat (about 5-10 minutes) while you prepare next step.
- Heat a small saucepan with nonstick olive oil spray. Add 1/4 cup diced onion and sauté until translucent.
- Add the garlic, lemon zest, lemon juice, red pepper flakes, salt, pepper, and 1/4 teaspoon oregano. Simmer for two minutes and then add the white wine.
- Let sauce simmer on medium high heat until the mixture reduces by half. It will take about 10-15 minutes. Then add fresh basil.
- Remove the noodles from the oven and begin squeezing out the extra water with your hands. Rinse zucchini to remove salt.
- Heat a skillet with nonstick olive oil spray and add remaining 1/4 cup onion and 1/4 teaspoon oregano. Add cabbage and zucchini noodles. Sauté until cabbage and noodles are al dente or soft depending on personal preference, about 5-8 minutes.
- Serve each 3/4 cup serving with 1 tablespoon sauce.
Enjoy this fun side dish with our seared tuna and roasted red potatoes, with another entree or on its own. You can add in other veggies as well.
Serving Size: 3/4 cup cooked zoodles
Amount Per Serving
- Calories: 90
- Saturated fat: 1g
- Protein: 3g
- Carbohydrates: 18g
- Cholesterol: 0mg
- Sodium: 152mg