Zucchini Noodle Primavera

Name: Zucchini Noodle Primavera
Total time: 55
Yield: 2
Ingredients: 1 large zucchini, or more to taste; 1 teaspoon salt, or as needed; 0.25 cup olive oil; 1 small onion, thinly sliced lengthwise; 0.5 medium red bell pepper, cut into matchstick-sized pieces; 1 cup yellow grape tomatoes; 0.5 teaspoon garlic powder; 2 tablespoons milk, or more to taste; 0.5 cup freshly grated Pecorino cheese; 0.5 teaspoon ground black pepper; 0.5 teaspoon dried oregano

Recipe by Janis M Krauss-krieger from allrecipes.com

Dinner 55 Mins.

Ingredients

2 servings

•

1 large zucchini, or more to taste
•

1 teaspoon salt, or as needed
•

0.25 cup olive oil
•

1 small onion, thinly sliced lengthwise
•

0.5 medium red bell pepper, cut into matchstick-sized pieces
•

1 cup yellow grape tomatoes

•

0.5 teaspoon garlic powder
•

2 tablespoons milk, or more to taste
•

0.5 cup freshly grated Pecorino cheese
•

0.5 teaspoon ground black pepper
•

0.5 teaspoon dried oregano

Instructions

Cut zucchini into noodle shapes with a spiralizer; toss with salt until combined. Drain on a paper towel until moisture is drawn out; about 20 minutes. Squeeze zucchini noodles to remove remaining moisture.
Heat olive oil in a skillet over medium heat. Add onion and red bell pepper; cook and stir until onion is soft and translucent, about 5 minutes. Stir in tomatoes and cook until soft, 3 to 4 minutes.
Stir zucchini into onion mixture; cook and stir until tender and mixture looks dry, about 5 minutes. Sprinkle with garlic powder. Stir in milk and cook, 1 to 2 minutes. Add Pecorino cheese, pepper, and oregano; stir until combined.