Creamy Roasted Red Pepper Zucchini Noodles

Creamy Roasted Red Pepper Zucchini Noodles



3 tsp. olive oil, divided use

2 roasted red bell peppers, chopped

¼ cup soft goat cheese (about 1 oz.)

½ cup onion, chopped

3 cloves garlic, chopped

2 medium zucchini

½ tsp. sea salt (or Himalayan salt)

Chopped parsley (for garnish; optional)

Tip: You can roast your own red bell peppers by burning the skin off on your stovetop, or you can use roasted red peppers in a jar.



  1. Combine 1 tsp. oil, roasted peppers, and cheese; mix well. Set aside.
  2. Heat remaining 2 tsp.oil in medium saucepan over medium-high heat.
  3. Add onion; cook, stirring frequently, for 3 to 4 minutes, or until onion is translucent.
  4. Add garlic; cook, stirring frequently, for 1 minute. Remove from heat. Set aside.
  5. Using a vegetable peeler, cut each zucchini into lengthwise strips about ⅛-inch thick. Turn zucchini slightly after cutting each strip to work evenly around the outside, stopping when you hit the seeds at the core. Discard cores. Cut slices lengthwise into ½-inch ribbons.
  6. Add zucchini to onion mixture; cook over medium-high heat, stirring frequently, for 2 to 3 minutes, or until zucchini softens, but before it releases liquid.
  7. Add salt and roasted pepper mixture; cook, stirring frequently, for 2 to 3 minutes, or until heated through.
  8. Divide evenly between two serving plates. Garnish with parsley (if desired); serve immediately.

21 Day Fix containers: 2 💚 1/2 💙 1/2 tsp




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