Wifey's Lemony Zoodles

Fresh zoodles are sauteed with roasted onion, radishes, and garlic in this lemony, paleo-friendly dish perfect for a springtime dinner.

• Preparation Time: 20 mins
• Cooking Time: 34 mins
• Total Time: 54 mins
• Calories: 198 Calories

Ingredients

• 1 pinch salt and ground black pepper to taste
• cooking spray
• 1 teaspoon kosher salt, or to taste
• 1 onion, halved and sliced
• 2 zucchini
• 1 teaspoon lemon zest, or to taste
• 2 tablespoons olive oil, divided, or to taste
• 3 cloves garlic, sliced and roughly chopped
• 0.5 lemon, juiced
• 0.25 teaspoon dill weed
• 0.5 bunch radishes, trimmed and quartered

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet with cooking spray.

Step 2

Cut zucchini into noodles using a spiralizer. Place noodles in a colander set in the sink. Season lightly with salt. Let stand for 20 to 30 minutes.

Step 3

Spread onion slices on one side of the baking sheet. Spread radishes on the other side of the baking sheet. Drizzle 1 tablespoon olive oil on top.

Step 4

Combine kosher salt and lemon zest in a small bowl; rub together with your fingers until fragrant. Sprinkle over onion and radishes.

Step 5

Bake in the preheated oven until onion and radishes are tender and slightly browned, about 25 minutes.

Step 6

Heat a large skillet over medium heat; grease with cooking spray. Cook and stir garlic until fragrant, 3 to 5 minutes. Drizzle in 1 tablespoon olive oil. Add onion and radishes; cook and stir until browned, about 3 minutes. Stir in dill weed.

Step 7

Mix zucchini noodles into the skillet; cook until heated through, about 3 minutes. Season with salt and pepper. Remove from heat; pour lemon juice on top.