Need a brand new thought for zoodles? Try Mediterranean Zucchini Noodles with Goat Cheese plus spinach, walnuts, and sun-dried tomatoes. It makes an excellent facet dish or mild lunch.
Zucchini season is winding down and I’ve been taking full benefit of it. We’ve made Roasted Zucchini Fries with Parmesan, Zucchini Roll-Ups with Goat Cheese and Peppers, and we’ve topped sautéed zoodles with pasta sauce and a few of these hen and turkey sausage meatballs for a fast dinner. Yum.
When I discovered a jar of sun-dried tomatoes within the pantry and a few goat cheese within the fridge, I got here up with Mediterranean Zucchini Noodles with Goat Cheese. I had learn the same recipe elsewhere that impressed me, however couldn’t discover it after I wished it (in fact). I’m positive now it should seem.
The sun-dried tomatoes actually make this dish by including sweetness. The goat cheese lends creaminess and a little bit of tang. The noodles make an excellent dinner facet or a lightweight lunch that travels nicely.
No spiralizer? Many grocery shops promote zucchini already minimize into noodles. If yours doesn’t, take a look at Taste of Home’s directions for making them with a vegetable peeler, knife, or grater.
Other Zucchini Noodle Recipes
Like the entire zoodle thought? Try these different concepts:
Mediterranean Zucchini Noodles with Goat Cheese
Zucchini noodles (“zoodles”) frivolously sautéed and topped with sun-dried tomatoes, walnuts, spinach, and goat cheese
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
zoodles, zucchini noodles
sun-dried tomatoes (packed in olive oil)
from the jar of sun-dried tomatoes
Herbes de Provence
- kosher salt
- freshly floor black pepper
white wine or water
goat cheese or feta cheese
Place the walnuts in a small nonstick skillet over medium warmth. Cook, tossing continually, till the walnuts have browned barely and are aromatic. Remove from warmth and let cool.
Heat 1-1/2 tablespoons of olive oil (from the jar of sun-dried tomatoes) in a big skillet over medium warmth. Add the zucchini noodles, Herbes de Provence, garlic, salt, and pepper. Cook, stirring sometimes, till the noodles have begun to melt, about 5 minutes. Transfer the noodles to a serving bowl.
Add remaining 1-1/2 tablespoons of olive oil to the pan alongside with the wine, sun-dried tomatoes, and spinach. Cook, stirring sometimes, till the spinach has wilted. Top the zucchini noodles with the spinach combination.
Garnish with walnuts and cheese.
If you may’t discover pre-cut zucchini noodles, use a spiralizer or vegetable peeler and make your personal.
You can even use dry sun-dried tomatoes. Cut them into strips with scissors, then submerge them in boiling water to melt. Use common olive oil to interchange the oil that may have been within the jar.
Nutrition info per serving (1 cup)
Saturated fats: 5g
Polyunsaturated fats: 1g
Monounsaturated fats: 4g
Vitamin A: 69%
Vitamin C: 79%