Need a brand new concept for zoodles? Try Mediterranean Zucchini Noodles with Goat Cheese plus spinach, walnuts, and sun-dried tomatoes. It makes a fantastic facet dish or mild lunch.

Mediterranean Zucchini Noodles with Goat Cheese

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 rooster 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 an analogous recipe elsewhere that impressed me, however couldn’t discover it after I wished it (after all). I’m certain now it’s going to 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 a fantastic dinner facet or a lightweight lunch that travels nicely.

No spiralizer? Many grocery shops promote zucchini already reduce into noodles. If yours doesn’t, try Taste of Home’s directions for making them with a vegetable peeler, knife, or grater.

Other Zucchini Noodle Recipes

Like the entire zoodle concept? Try these different concepts:

Mediterranean Zucchini Noodles with Goat Cheese

Zucchini noodles (“zoodles”) flippantly sautéed and topped with sun-dried tomatoes, walnuts, spinach, and goat cheese

Author: Shelby Kinnaird (Diabetic Foodie)

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Course:

Side Dishes

Cuisine:

Mediterranean

Keyword:

zoodles, zucchini noodles

Servings: four

Mediterranean Zucchini Noodles with Goat Cheese

Ingredients

  • 1/four
    cup
    walnuts
    chopped
  • four
    ounces
    sun-dried tomatoes (packed in olive oil)
    thinly sliced
  • three
    tablespoons
    olive oil
    from the jar of sun-dried tomatoes
  • 1
    pound
    zucchini noodles
  • 1/2
    teaspoon
    Herbes de Provence
  • 2
    garlic cloves
    chopped
  • kosher salt
  • freshly floor black pepper
  • 1/four
    cup
    white wine or water
  • three
    ounces
    child spinach
  • four
    ounces
    goat cheese or feta cheese
    crumbled

Instructions

  1. Place the walnuts in a small nonstick skillet over medium warmth. Cook, tossing consistently, till the walnuts have browned barely and are aromatic. Remove from warmth and let cool.

  2. 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 often, till the noodles have begun to melt, about 5 minutes. Transfer the noodles to a serving bowl.

  3. Add remaining 1-1/2 tablespoons of olive oil to the pan alongside with the wine, sun-dried tomatoes, and spinach. Cook, stirring often, till the spinach has wilted. Top the zucchini noodles with the spinach combination.

  4. Garnish with walnuts and cheese.

Recipe Notes

If you’ll be able to’t discover pre-cut zucchini noodles, use a spiralizer or vegetable peeler and make your personal.

You also can use dry sun-dried tomatoes. Cut them into strips with scissors, then submerge them in boiling water to melt. Use common olive oil to switch the oil that may have been within the jar.

Nutrition details per serving (1 cup)

Calories: 252kcal

Fat: 12g

Saturated fats: 5g

Polyunsaturated fats: 1g

Monounsaturated fats: 4g

Cholesterol: 13mg

Sodium: 225mg

Potassium: 547mg

Carbohydrates: 22g

Fiber: 6g

Sugar: 8g

Protein: 13g

Vitamin A: 69%

Vitamin C: 79%

Calcium: 11%

Iron: 24%



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