Use up that extra zucchini with this pasta-less dish. Experiment with spice combinations or use Parmesan cheese. Serve with more Pecorino cheese and freshly ground pepper.
Preparation Time
20 mins
Cooking Time
14 mins
Total Time
34 mins
Calories
399 Calories
Recipe Instructions
Step 1
Cut zucchini into noodle shapes with a spiralizer; toss with salt until combined. Drain on a paper towel until moisture is drawn out; about 20 minutes. Squeeze zucchini noodles to remove remaining moisture.
Step 2
Heat olive oil in a skillet over medium heat. Add onion and red bell pepper; cook and stir until onion is soft and translucent, about 5 minutes. Stir in tomatoes and cook until soft, 3 to 4 minutes.
Step 3
Stir zucchini into the onion mixture; cook and stir until tender and mixture looks dry, about 5 minutes. Sprinkle with garlic powder. Stir in milk and cook, 1 to 2 minutes. Add Pecorino cheese, pepper, and oregano; stir until combined.
Ingredients
½ teaspoon ground black pepper
½ teaspoon garlic powder
¼ cup olive oil
½ teaspoon dried oregano
1 teaspoon salt, or as needed
2 tablespoons milk, or more to taste
½ cup freshly grated Pecorino cheese
1 large zucchini, or more to taste
1 small onion, thinly sliced lengthwise
½ medium red bell pepper, cut into matchstick-sized pieces
