Creamy Roasted Red Pepper Zucchini Noodles

Creamy Roasted Red Pepper Zucchini Noodles

Zucchini “noodles” are a great lower carb substitute for pasta and you can easily make them with a vegetable peeler, mandolin, or a spiralizer, if you’re really fancy.

The pasta-like texture is a perfect base for all sorts of sauces and toppings and they don’t get soggy like pasta does, so they’re great for any meal prep.

Once cooked, they’ll stay al dente until you’re ready to eat them.

Creamy Roasted Zucchini Noodles | BeachbodyBlog.com

Our decadent-tasting sauce gets a luscious, creaminess from goat cheese and lick-the-bowl-clean flavor from roasted red peppers.

You can make this dish even faster with jarred roasted red peppers, or make it extra special by roasting your own peppers.

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Creamy Roasted Red Pepper Zucchini Noodles

This zucchini "noodle" dish gets a luscious, creaminess from goat cheese and lick-the-bowl-clean flavor from roasted red peppers.

Course Main Course
Cuisine American
Keyword zoodles
Prep Time 15 mins
Cook Time 11 mins
Total Time 26 mins
Servings 2 servings
Calories 167 kcal
Author Beachbody

Ingredients

  • 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)

Instructions

  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.

Nutrition Facts
Creamy Roasted Red Pepper Zucchini Noodles
Amount Per Serving (1 serving)
Calories 167 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 3g 15%
Cholesterol 7mg 2%
Sodium 711mg 30%
Total Carbohydrates 14g 5%
Dietary Fiber 3g 12%
Sugars 8g
Protein 6g 12%
* Percent Daily Values are based on a 2000 calorie diet.

Creamy Roasted Red Pepper Zucchini Noodles | BeachbodyBlog.com

P90X/P90X2 Portions
½ Fat
½ Dairy
1 Vegetable

P90X3 Portions
1 Carb
1 Fat
½ Protein

Body Beast Portions
3 Vegetable
1 Protein
1 Fat

Container Equivalents
2 Green
½ Blue
1½ tsp.

2B Mindset Plate It!
A delicious veggie and fats accessory as part of any meal or snacktional.

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Photos and recipe by Amanda Meixner