I have to admit, we are hooked on to Zucchini noodles at our home. It's so much healthier than the starchy noodles, fills you up and are super quick to make. I don't have a tool to make the zucchini noodles to come out in exact round noodles. So I just use a peeler to make flat noodles out of Zucchini. This is how they look.
Zucchini is almost out of season now, while it was in season, I was buying them from the local market. They had some of the huge ones that I had never seen before. So bring one and you are set for 2 or 3 recipes. :o)
Prep Time: 15 min | Cooking Time: 15 min | Serves : 4
* Serving Size: 2 Cup | Calories: 104 | Carbs: 20 | Fat: 2 | Protein: 6 | Sugar: 10 | Sodium: 313
Zucchini - About 4 Cups of Noodles
Hot green peppers - 2
Onion - 1 small
Tomato - 3 medium
Colored Bell Pepper - 1 small
Garlic - 6 big cloves
Lemon Basil - big handful
Corn from Grilled Corn on the cob / Some roasted fresh corn - 2 Cups
Salt to taste
Method of Preparation:
~ Finely chop peppers, onion, tomato and garlic. Place all of it in a sauce pan and cook for about 5 minutes stirring once in a while. Add salt to taste.
~ Meanwhile bring water to boil in a pot and add salt. Add Zucchini noodles and cook for 3 minutes until just done. Drain the water and drop the noodles into the sauce.
~ Top it with roasted Corn and chopped Basil leaves.
~ Enjoy a nice hot one pot meal.
Disclaimer: Nutrition fact is based on ingredients that I have used and is an approximate. It is calculated using Recipe Nutrition Calculator from a health website.
Sending this healthy seasonal fresh food over to Nandoo's Eat Seasonal Food event