Simple Summer Zucchini Noodles

AuthorJillianGlenn

DifficultyBeginner

Zucchini noodles are the perfect light yet filling base to any plant-based dish! I love adding my favorite chopped veggies for a low calorie meal!

Yields4 Servings

Prep Time10 minsCook Time10 minsTotal Time20 mins

4 cups zucchini noodles

½ cup onion, diced

½ cup chopped asparagus

½ cup purple cabbage

½ cup cherry tomatoes

1 tbsp minced garlic

1 tbsp olive oil

½ lemon

salt and pepper to taste

1

Heat a large skillet on the stove to medium. Add olive oil, onions, and garlic. Heat for about 3 minutes. Then, add cabbage, tomatoes, asparagus and cook for 5 minutes. Finally, add zucchini noodles and cook (stirring frequently) for 3-5 minutes. Noodles should be al dente and not mushy or overcooked.

2

Serve with salt, pepper, and lemon juice!

CategoryDesserts, Lunch, Sides and Snacks, Summer & 4th of JulyTags#glutenfree, #healthyrecipes, #lowcalorie, #vegan

Ingredients

4 cups zucchini noodles

½ cup onion, diced

½ cup chopped asparagus

½ cup purple cabbage

½ cup cherry tomatoes

1 tbsp minced garlic

1 tbsp olive oil

½ lemon

salt and pepper to taste

Directions

1

Heat a large skillet on the stove to medium. Add olive oil, onions, and garlic. Heat for about 3 minutes. Then, add cabbage, tomatoes, asparagus and cook for 5 minutes. Finally, add zucchini noodles and cook (stirring frequently) for 3-5 minutes. Noodles should be al dente and not mushy or overcooked.

2

Serve with salt, pepper, and lemon juice!