Zucchini Noodles and Butternut Squash in a Garlic-Lemon Sauce

I made this dish as one of the recipes for a charity event to benefit Place of Hope. We received amazing vegetables as donations and I thought this dish would be perfect. I wish we had grabbed a photo of my friend Suhiel spiralizing an entire box of zucchini. You can add poultry or seafood to make this dish hearty or enjoy as is for a perfect side dish or vegetarian option. Enjoy!

• Preparation Time: 20 mins
• Cooking Time: 39 mins
• Total Time: 59 mins
• Calories: 581 Calories

Ingredients

• ¼ cup olive oil, divided
• ½ teaspoon red pepper flakes
• 1 teaspoon Italian seasoning, or more to taste
• kosher salt and freshly ground black pepper to taste
• 1 clove garlic, minced, or to taste
• ⅓ cup finely grated Parmigiano-Reggiano cheese
• 1 small butternut squash - peeled, seeded, and cut into 1/2-inch cubes
• 1 ½ teaspoons lemon juice, or to taste
• 2 large zucchini, ends cut and spiralized

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Step 2

Arrange butternut squash into a single layer over the prepared pan. Drizzle with 2 tablespoons olive oil and season with salt and pepper.

Step 3

Bake squash in the preheated oven, turning halfway, until browned and softened, about 35 minutes.

Step 4

Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add zucchini, garlic, Italian seasoning, red pepper flakes, salt, and pepper. Cook and stir until zucchini is tender, about 4 minutes. Mix in baked squash and lemon juice until just combined. Top with Parmesan cheese.