Zucchini Noodles and Carrot Sauté
This Zucchini Noodles and Carrot Sauté recipe is quick and easy to make and always comes out tasting fresh and oh so delicious. Great for lunch or dinner.
If you have been on the blog before, you may have seen another fresh and delicious “pasta” recipe that’s actually a no-cook meal.
I love using a fresh zucchini in place of regular pasta. You can’t beat the nutrients that are in a zucchini.
Mixed in with grated carrots and a red bell pepper, then tossed with just a little bit of olive oil and a couple of spices for a most delicious light meal.
For a protein boost, add in some cooked diced chicken, steak, salmon, or for a vegan and vegetarian flair, cube some tofu and toss that in at the end of sautéing.
Zucchini Noodles and Carrot Sauté
Yields: 2 servings
Ingredients:
- 3 small to medium zucchini, washed with the skin left on
- 1/2 cup shredded carrots, I used the ones already shredded from the grocery store
- 1 clove garlic, minced or chopped
- 1 to 2 tablespoons olive oil
- 1/2 small red bell pepper cut into small slices or chopped
- 1/2 teaspoon pink sea salt, regular salt will work too
- 1/4 teaspoon ground pepper
- 1/4 teaspoon red pepper flakes, adds a nice flavor without too much heat, this is optional
- 1 tablespoon chopped herbs of choice, suggestions would be dill, basil, and parsley
Directions:
- Add oil to a large non stick sauté pan, warm the oil and toss in the minced garlic and mix to heat up. Now toss in the spiraled zucchini and carrots along with the red bell pepper pieces. Toss a few times just until warmed and the zucchini and carrots wilt just a bit.
- Season with salt and pepper. Toss again. If using and herbs, toss in and stir once or twice. Plate up and sprinkle a small amount of red pepper flakes if using. That’s it!
Zucchini Noodles and Carrot Sauté
This Zucchini Noodles and Carrot Sauté recipe is quick and easy to make and always comes out tasting fresh and oh so delicious. Great for lunch or dinner.
Ingredients
- 3 small to medium zucchini, washed with the skin left on
- 1/2 cup shredded carrots, I used the ones already shredded from the grocery store
- 1 clove garlic, minced or chopped
- 1 to 2tbsp olive oil
- 1/2 small red bell pepper cut into small slices or chopped
- 1/2 tsp pink sea salt, regular salt will work too
- 1/2 tsp ground pepper
- 1/4 tsp red pepper flakes, adds a nice flavor without too much heat, this is optional
- 1 tbsp chopped herbs of choice, suggestions would be dill, basil, and parsley
Instructions
-
1. Add oil to a large non stick sauté pan, warm the oil and toss in the minced garlic and mix to heat up.
Now toss in the spiraled zucchini and carrots along with the red bell pepper pieces. Toss a few times just until warmed and the zucchini and carrots wilt just a bit. Season with salt and pepper. Toss again. If using and herbs, toss in and stir once or twice. Plate up and sprinkle a small amount of red pepper flakes if using. That’s it! Enjoy!
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