Equipment
Spiralizer
Sheet pan
Saute pan
Zoodles
2 Zucchinis
1 tsp Kosher salt
1 tsp Garlic salt
1 tsp Paprika
1 yellow bell pepper, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
Tomato Sauce
8 Roma tomatoes, cored, diced
4 Cloves garlic, minced
1 White onion, chopped
2 cups Vegetable stock
1 tbsp Olive oil
Directions
1
Cut both ends off the zucchini and discard. Halve the zucchini crosswise, then use a spiralizer fitted with the largest grater blade to cut the zucchini into zoodles. (Halving the zucchini will yield shorter, more manageable zoodles). Place the zoodles on a sheet pan along with the bell peppers. Bake in the oven for 6 minutes.
2
Heat the oil in a sautè pan. Add the tomatoes, garlic, and onions, then saute for 2 to 3 minutes. Add the vegetable stock and simmer for 8 to 10 minutes.
3
To serve, remove the sauce from the heat and serve alongside the zoodles, sauce can be spooned over the zoodles.
Ingredients
Equipment
Spiralizer
Sheet pan
Saute pan
Zoodles
2 Zucchinis
1 tsp Kosher salt
1 tsp Garlic salt
1 tsp Paprika
1 yellow bell pepper, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
Tomato Sauce
8 Roma tomatoes, cored, diced
4 Cloves garlic, minced
1 White onion, chopped
2 cups Vegetable stock
1 tbsp Olive oil