Recipe Box, Zoodle Primavera

the Painted Apron

7 years ago

This is a wonderful light spring dish that you can adjust to your own taste preferences

I paired favorite green vegetables

with spiralized zucchini noodles,

roasted Brussels sprouts,

caramelized sweet onions,

and tossed them all together in a skillet

Into a baking dish they go

A little sauce and cheese will add creaminess without a lot of calories, the amounts are up to you

you can control the calories***

I used about 1/4 cup sauce and 1-2 oz Parmesan cheese

This can be refrigerated, covered, before baking, if desired

***Skip the sauce and cheese if desired and simply season vegetables with salt and pepper, toss and serve

Zoodle Primavera

Course Main Course, Side Dish

Cuisine American

Keyword easy, healthy side dish, lo carb noodle bake, primavera, zoodle primavera, zoodles, zucchini noodles

Prep Time 30

Cook Time 30

Servings 4

Put Brussels sprouts on a parchment or foil lined baking sheet. Sprinkle with salt & pepper and drizzle with olive oil. Roast at 400 for 30-40 minutes until edges are starting to char and sprouts are soft. Set aside.
Spiralize zucchini and put in a colander. Sprinkle with salt and let drain for 15 minutes. Pat dry.
Meanwhile saute onion in butter and olive oil over medium low, stirring occasionally, about 15 minutes. Add zoodles and peas to the pan, stir and cook for several more minutes until vegetables soften. Add asparagus and stir. Turn into a greased casserole dish and add sprouts. Season with salt and pepper. Add cheese and sauce if desired**
Bake for 30 minutes or until heated through and cheese has melted