Directions
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.
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.
To serve, remove the sauce from the heat and serve alongside the zoodles, sauce can be spooned over the zoodles.
Ingredients
Directions
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.
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.
To serve, remove the sauce from the heat and serve alongside the zoodles, sauce can be spooned over the zoodles.