Zucchini Noodles with Sauteed Vegetables
Prep time
Cook time
Total time
Making veggie noodles is so easy - try out these zucchini noodles with sauteed vegetables for a healthy and easy meal.
Serves: 2 servings
  • 3 organic zucchini
  • 1 Tablespoon coconut oil
  • 2 organic Roma tomatoes, diced
  • 3-4 organic sweet mini peppers, sliced
  • ½ small organic sweet onion (such as Vidalia) thinly sliced
  • 3-4 organic mushrooms, sliced
  • 1 clove garlic, pressed
  • 1 Tablespoon fresh organic snipped basil (or 2 teaspoons dried)
  • 4 Tablespoons freshly grated Asiago cheese
  • sea salt and cracked pepper to taste
  1. Preheat oven to 200 degrees, start a large pot of water boiling
  2. Wash the zucchini and cut off both ends. Use a vegetable spiralizer or mandolin to cut the squash into noodles (hint: save any zucchini that doesn't go through the sprializer and add it to the sauteed veggies!).
  3. Arrange the noodles on a parchment lined cookie sheet. Bake at 200 degrees for 10 minutes, rearranging the noodles after 5 minutes. You want the noodles to be dry to the touch, but still moist on the inside.
  4. In a skillet, heat the coconut oil. Add the onions and peppers and saute until they are soft, I like my onions just shy of caramelized and I left them without stirring just long enough to be slightly blackened.
  5. Add the rest of the vegetables, the garlic and the basil. Continue to cook until the mushrooms are tender.
  6. Drop the zucchini noodles into boiling water for 3-5 minutes, until they are dark green and tender.
  7. Drain the noodles. Arrange the noodles on two plates, then spoon the vegetables over the noodles. Top with sea salt and pepper, and sprinkle the grated cheese over it.
Recipe by Thank Your Body at https://www.thankyourbody.com/recipe-zucchini-noodles-with-sauteed-vegetables/