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 so good and there are so many easy recipes out there!
You’ll need a Spiral Vegetable Cutter and then the rest is up to you. I decided to make a roasted red pepper sauce. An easy way to get roasted red peppers is to place them on top of an open flame on your stove top burner or your grill and turn them every minute or so until you get a nice dark char on the skin. Place the charred peppers in a bowl and seal the top with saran wrap and let them sit and steam in the bowl for 30-40 minutes. This helps the skin loosen and peel off easily.
I had to make the recipe twice for my shoot because I accidentally drowned the zucchini noodles with the sauce the first time. A little sauce 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.
What’s your favorite way to prepare zucchini noodles?
Zucchini Noodles with Roasted Red Pepper Sauce
Roasted Red Pepper Sauce
2 red bell peppers
1 tablespoon extra virgin olive oil
2 ounces soft goat cheese
1 teaspoon sea salt
1/4 cup extra virgin olive oil
1/2 cup onion, minced
2 garlic cloves, minced
1 teaspoon sea salt
1-2 zucchini, 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
1. 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.
2. Place charred bell peppers in a bowl tightly covered with saran wrap.
3. Allow to sit for about 30 minutes.
Note: This helps the skin soften so it peels off easily.
4. Remove bell peppers from bowl and using a knife, start peeling the skin off and cut out interior bundles of seeds.
5. Add the bell peppers and remaining ingredients for the sauce to a food processor and blend until smooth.
6. Heat a large skillet over medium-high heat.
7. Add olive oil, onion and garlic and sauté for 1-2 minutes. Be careful not to burn the garlic.
8. Add zucchini noodles to the pan along with the sea salt.
9. Slowly add the sauce, being careful not to drown the noodles in the sauce.
Note: Reserve some of the sauce to add to individual bowls, if desired.
10. Toss the noodles with the sauce until the sauce is heated, 1-2 minutes.
11. Adjust salt/pepper to your taste.
12. Serve immediately with chopped parsley, extra goat cheese and fresh ground pepper.
All Images © Regan Baroni 2016.