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Roasted Zoodles – Garden Goodness

August 29, 2014 By Jittery Cook 5 Comments

Is your refrigerator starting to look like a garden party of zucchini? Then take out your tools— Spiralizer, a julienne peeler—and turn those vegetables into oodles of zoodles.  The shape adds to the fun and flavour of these Roasted Zoodles.

Roasted Zoodles

Roasted Zoodles

  • 3 jumbo zucchini (3 lb total), made into thick noodles
  • 2 t olive oil
  • 2 T grated parmesan
  • 1 T plus 1 teaspoon each fresh finely chopped basil, thyme
  • 1 t Herbamare or sea salt

Roasted Zoodles

Preheat oven to 400F.

Roasted Zoodles

In a small bowl, combine oil, cheese, 1 tablespoon of each herb and salt. On a large roasting pan, mix all ingredients and roast, tossing once or twice, for 30 minutes, until thoroughly softened. Plate, then garnish with the remaining teaspoon of each herb and lemon wedges. Serve as a side dish or as a topping on real noodles. Serves 5-6.

Roasted Zoodles Print Ready Recipe

Roasted Zoodles

Final notes:

  • Roasted Zoodles can be tossed into an egg, quinoa or rice dish.
  • Check out these 15 amazing benefits of zucchini for skin, health and hair.
  • Ever wonder about the health benefits of raw and grilled zucchini?

Update: What happens when you cross Roasted Zoodles with Eggplant Tomato au Gratin and substitute bulgur for freekah? You get Zoodles au Gratin. Yum!

Zoodles au Gratin

 

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Related

« Eggplant Tomato au Gratin – A Freakin’ Messipe
Tomato Bulgur and Cucumber Yogurt – Simply Delicious »

Comments

  1. Randi says

    February 6, 2016 at 3:49 pm

    Cauliflower pizza, amazing. Please post your recipe. Does it work with some red sauce?

    Reply
    • Jittery Cook says

      February 7, 2016 at 8:38 am

      Oops! That was Pizza from Anthony’s! Just wanted you to share the treat. Great idea to have it with tomato sauce!

      Reply
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Trackbacks

  1. Eggplant Tomato au Gratin – A Freakin’ Messipe says:
    September 3, 2014 at 5:56 pm

    […] Update: Wondering how to create Roasted Zoodles au Gratin? […]

    Reply

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