As we try to eat more vegetarian in our home, I’m experimenting more and more; and so far it’s been turning out pretty great!
We eat zucchini noodles quite often and I have come to really enjoy them, which is a little shocking because I used to really dislike zucchini. I always thought of it as a mushier, flavorless cucumber. I’m also a meat lover at heart, but habits and tastes change. And, being more conscious of what we’re consuming is worth it. I’m not saying we’re great at it all the time – because we’re not, but we definitely make an effort.
YIELD – 4 SERVINGS
- 4 smaller zucchini (I used a golden and a grey zucchini)
- 6 sliced garlic cloves
- 1/2 cup thinly sliced red onion
- 1 cup bell peppers (orange, yellow or red)
- 2 cups cherry tomatoes, halved
- 11/2 cups of mini mini bocconcini (I used Trestelle)
- 1/3 cup of herbs (I used parsley & basil)
- 1/3 cup olive oil
- 1/4 cup white wine vinegar
- juice from 1/2 fresh lemon
- salt and pepper to taste
*If you want to spice it up, feel free to add a little dried chiles.
- Cut up your zucchini noodles losing a veggies spiralizer (if you have). If you don’t, don’t worry just cut the zucchini into really thin strips. Put a cup of water into a large pan on med-high heat. Add the zucchini and let steam until the water has mostly evaporated. About 10-15 min.
- Turn the heat down to medium and then add in the onions and garlic and let cook for a couple of minutes, stirring occasionally. Next add the olive oil and bell peppers and cook for another 4-5 min.
- Then add in the white wine vinegar and salt and pepper and let simmer for a few minutes.
- At the last minute add in the tomatoes, the herbs and the bocconcini, turn the heat off and let simmer for 2-3 min. then serve.
Hope you enjoy your dish at your next dinner!
Till the next recipe.