Delightful Zoodles with Summer Vegetables Recipe

Summer is in full swing, and you know what that means—time to embrace those vibrant colors and fresh flavors! Zoodles with Summer Vegetables is not just a dish; it’s a celebration of everything delicious about this season. Fried Green Tomatoes Picture zucchini spirals tossed with sun-kissed tomatoes, crunchy bell peppers, and fragrant basil, all mingling together in a light garlic sauce. One Pan Chicken and Vegetables Just thinking about it makes my mouth water! For more inspiration, check out this garlic butter green beans recipe.

I remember the first time I made zoodles. My kitchen looked like a veggie tornado had hit it. My friends walked into a scene of chaos: spiralizers everywhere, zucchini slices flying, and laughter echoing. But as we sat down to enjoy our masterpiece, every bite was worth the mess! This dish is perfect for summer picnics or cozy family dinners on the patio. Get ready for an explosion of flavors that will leave you craving more!

My friends were amazed at how delicious zoodles could be—they even asked for seconds!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Zucchini: Choose firm, medium-sized zucchinis for the best texture when spiralizing.
• Cherry Tomatoes: Sweet and juicy cherry tomatoes add a burst of flavor; look for vibrant red ones.
• Bell Peppers: Any color works; they add crunch and sweetness to the dish.
• Garlic: Fresh garlic cloves elevate the aroma; minced or sliced works great!
• Basil: Use fresh basil leaves for a fragrant touch; they bring summer right into your kitchen.
• Olive Oil: Extra virgin olive oil enhances the flavor; drizzle generously for a richer taste.
• Salt & Pepper: Essential seasonings to taste; don’t skimp on these!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare Your Zucchini Noodles: Start by washing your zucchinis thoroughly. Use a spiralizer to create long noodle-like strands that resemble pasta. Creamy Cajun Shrimp Pasta Aim for even thickness for consistent cooking.

Sauté the Garlic and Veggies: In a large skillet over medium heat, add olive oil. Once hot, toss in minced garlic until fragrant—about 30 seconds—then add sliced bell peppers and halved cherry tomatoes.

Cook Until Tender: Stir frequently until the bell peppers soften slightly and tomatoes burst open, releasing their juices—around 5-7 minutes should do it.

Add Zoodles and Seasonings: Gently fold in your zoodles along with salt and pepper to taste. Cook until they’re just tender but still have a bit of crunch—about 3-4 minutes.

Toss in Fresh Basil: Remove from heat and mix in torn basil leaves just before serving to retain their freshness and aroma.

Serve Immediately!: Plate your zoodles with summer vegetables while they’re warm, perhaps adding an extra drizzle of olive oil or some grated Parmesan cheese if desired. For more inspiration, check out this strawberry spinach salad recipe.

This zoodle dish captures summer’s essence perfectly—you won’t want to miss out on this refreshingly light meal! Enjoy every bite while soaking up those sunny vibes.

Perfecting the Cooking Process

Start by sautéing garlic and onion in olive oil, then add zoodles and vegetables. This sequence ensures even cooking and infuses the dish with fragrant aromas.

Add Your Touch

Feel free to swap out seasonal vegetables or add protein sources like shrimp or chicken for a heartier meal. Cheesy Chicken Spaghetti Casserole

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on low heat to avoid sogginess.

Cooking zoodles with summer vegetables always brings back memories of my first summer garden, where everything seemed to flourish at once—especially my enthusiasm for cooking!

FAQ

What are zoodles?

Zoodles are spiralized zucchini used as a low-carb alternative to pasta.

Can I use other vegetables instead of zucchini?

Absolutely! Carrots and squash work well too, adding texture and flavor.

How do I prevent zoodles from becoming mushy?

Salt them before cooking to draw out moisture and cook quickly over high heat.

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📖 Recipe Card

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Zoodles with Summer Vegetables

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• Author: Mia Hanry
• Total Time: 25 minutes
• Yield: Serves 4

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Description

Zoodles with Summer Vegetables is a refreshing and vibrant dish that captures the essence of summer in every bite. This delightful recipe features spiralized zucchini, juicy cherry tomatoes, crunchy bell peppers, and fragrant basil, all tossed in a light garlic sauce. Perfect for picnics or family dinners, this quick and easy meal is not only delicious but also a feast for the eyes with its colorful presentation. Enjoy a burst of fresh flavors while keeping your meals light and healthy!

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Ingredients

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• 2 medium zucchinis (spiralized)
• 1 cup cherry tomatoes (halved)
• 1 cup bell peppers (sliced)
• 3 cloves garlic (minced)
• 1/4 cup fresh basil leaves (torn)
• 2 tbsp extra virgin olive oil
• Salt & pepper to taste

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Instructions

1. Wash the zucchinis and spiralize them into noodle-like strands.
2. In a large skillet over medium heat, heat olive oil. Add minced garlic and sauté until fragrant (about 30 seconds).
3. Add sliced bell peppers and halved cherry tomatoes; cook until peppers soften and tomatoes burst (around 5-7 minutes).
4. Gently fold in the zoodles along with salt and pepper; cook until just tender yet still crunchy (about 3-4 minutes).
5. Remove from heat, mix in torn basil leaves, and serve warm.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main
• Method: Sautéing
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 plate (approximately 250g)
• Calories: 210
• Sugar: 6g
• Sodium: 220mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 4g
• Protein: 5g
• Cholesterol: 0mg