Creamy Roasted Red Pepper Zucchini Noodles are as healthy as delicious. And if you are focused on the idea of making healthy comfort meals, this satisfying recipe really hits the spot. I like to keep this recipe vegetarian and add some goat cheese for protein, creaminess, and flavor.
For this recipe, I call for roasted red peppers. You don’t have to roast them by yourself since the jarred peppers will do the job too. However, if you are feeling fancy, roast your own bell peppers! Yes, it’s time-consuming but easy and rewarding. My preferred method for roasting bell peppers is oven-roasting. First, preheat the broiler to high and place the bell peppers below it. As soon as the black spots appear, use tongs to give the peppers a half turn. Then continue to roast them, giving a half turn until all the sides are charred and collapsing. Next, cover and steam roasted peppers for 20 minutes or so. This step helps the skin peel away with almost no effort. Now peel and deseed the roasted peppers and you are good to go.
To make the Creamy Roasted Red Pepper Zucchini Noodles, you will need the following ingredients:
In a blender, combine 2 roasted red peppers, 1 tablespoon extra-virgin olive oil, 2 ounces soft goat cheese, and 1 teaspoon sea salt. Blend until smooth and creamy.
Over medium-high heat, heat a large 15-inch deep skillet and add ¼ cup extra-virgin olive oil, ½ cup minced onion, and 2 cloves minced garlic and sauté until the onion is softened but not browned, about 1-2 minutes.
Add in ½ to 1 teaspoon salt and zucchini noodles. Using non-stick tongs to toss, sauté the noodles just until they start to soften.
Add the red pepper sauce to taste and cook until the sauce is heated through.
Adjust salt if needed and serve immediately garnished with toppings of choice and enjoy!
These healthy yet delish Creamy Roasted Red Pepper Zucchini Noodles are a breeze to make and are perfect for a busy weeknight. Give this recipe a try soon and please come back to leave a comment below!
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