Veggie Zoodles
Try this Veggie Zoodles recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 0
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- salt and pepper to taste
- 2 tablespoons of unsalted butter
- 2 tablespoons of olive oil
- 2 whole large zucchini’s spiralized (makes about 6-8 cups)
- 1 cup of yellow onions julienned (i used 1 whole medium onion)
- 1 large red pepper julienned, seeds removed (if desired)
- 2 cups of portabella mushrooms chopped
- 2 cups of medley tomatoes halved
- 1 lemon, juiced (optional)
- Carbohydrate 9.8892 g
- Cholesterol 0 mg
- Fat 3.86699999714694 g
- Fiber 3.44399984359741 g
- Protein 1.6236 g
- Saturated Fat 0.51029999960605 g
- Serving Size 1 1 recipe (168g)
- Sodium 80.3080729166097 mg
- Sugar 6.44520015640259 g
- Trans Fat 0.419394999922739 g
- Calories 81 calories
In a large pan, over medium high heat, melt butter and heat oil. Add in onions and peppers, cook for 3-5 minutes, until onions are translucent. Stirring occasionally.Add in mushrooms and tomatoes, cook an additional 1-2 minutes, until tomatoes soften a little. Stirring occasionally.Season with salt and pepper, add in lemon juice (if desired).Add in zucchini noodles, toss it with all the ingredients, lower heat to medium, and cook an additional 3-4 minutes, until zucchini noodles heat up.
