I recently made Zucchini Noodles with Roasted Red Pepper Sauce to ease off the carbs. I quickly realized that I don’t make zucchini noodles enough. They are surprisingly good and there are a ton of recipes out there! I’m sharing my recipe along with some tips below.
Spiral Vegetable Cutter
You’ll need to pick up a Spiral Vegetable Cutter. I got mine from Bed Bath and Beyond for around $10.00 and it works beautifully.
Roasted Red Pepper Sauce
I decided to make a roasted red pepper sauce for the zoodles.
1) Place the red peppers on top of an open flame on your stovetop burner or your grill and turn them every minute or so until you get a nice dark char on the skin.
2) Place the charred peppers in a bowl and seal the top with saran wrap. Let them sit and steam in the bowl for about 30-40 minutes. This helps the outer skin peel off easily.
Easy On The Sauce
I had to make the recipe twice for my shoot because I accidentally drowned the zucchini noodles with the sauce the first time. The sauce tastes awesome, but a little will go a long way.
Using a lot of sauce will create a more sloppy look and an overly watery texture to the taste. My advice is to slowly add the sauce to your liking and reserve some for adding to individual servings later, if needed
What are your favorite Zoodle recipes?
ZUCCHINI NOODLES WITH ROASTED RED PEPPER SAUCE
For the Roasted Red Pepper Sauce
- 2 red bell peppers
- 1 tablespoon extra virgin olive oil
- 2 ounces soft goat cheese
- 1 teaspoon sea salt
For the Zucchini Noodles
- 1/4 cup extra virgin olive oil
- 1/2 cup onion, minced
- 2 garlic cloves, minced
- 1 teaspoon sea salt
- 1-2 zucchinis, ends cut off and spiralized into noodles
- 1 yellow squash, ends cut off and spiralized into noodles
- Chopped fresh parsley for garnish
- Extra goat cheese for garnish
- Using tongs, place two red bell peppers over open, stovetop flame, turning every minute or so until you get a nice char on the skin of the peppers.
- Place charred bell peppers in a bowl tightly covered with saran wrap.
- Allow to sit for about 30 minutes. This helps the skin soften so it peels off easily.
- Remove bell peppers from bowl and using a knife, start peeling the skin off and cut out interior bundles of seeds.
- Add the bell peppers and remaining ingredients for the sauce to a food processor and blend until smooth.
- Heat a large skillet over medium-high heat.
- Add olive oil, onion and garlic and sauté for 1-2 minutes. Be careful not to burn the garlic.
- Add zucchini noodles to the pan along with the sea salt.
- Slowly add the sauce, being careful not to drown the noodles in the sauce. Reserve some of the sauce to add to individual servings, if desired.
- Toss the noodles with the sauce until the sauce is heated, 1-2 minutes.
- Adjust salt/pepper to your taste.
- Serve immediately with chopped parsley, extra goat cheese and fresh ground pepper.
All Images © Regan Baroni 2016.