Zoodle Primavera
Ingredients
- 2 medium large zucchini washed
- 2-3 cups fresh snap peas trimmed
- 16-20 fresh asparagus spears cooked to crisp tender* and cut into 1 inch pieces
- 20 brussels sprouts trimmed and cut in half
- 1/2 sweet onion sliced
- olive oil
- 1/2 T butter
- salt & pepper
- shaved Parmesan cheese
- 1/4 cup light Alfredo sauce optional
Instructions
- 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
Notes
*snap woody ends off spears, rinse and wrap in clean kitchen towel. Microwave on high for 2 minutes. Remove and unwrap spears to stop cooking.
Dish can be made ahead of time and refrigerated for baking later. Cooking time may need to be adjusted if dish is cold