Get Healthy With This Zucchini Noodle Dish

Zucchini Noodles with Romesco Sauce

Recipe excerpted from
“Eat Like You Give a Fork: The Real Dish on Eating to Thrive” by Mareya Ibrahim published by St. Martin’s Griffin, June 2019, $29.99

You’ll Need:

• 1 tablespoon extra-virgin olive oil
• 4 zucchini, cut with a spiralizer into linguine-shaped noodles
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon pecorino or other hard sheep’s milk cheese, grated (optional but recommended)
• 1 large red bell pepper
• 1 cup grape tomatoes
• 2 garlic cloves
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• ¼ teaspoon sea salt
• 2 teaspoons extra-virgin olive oil
• ¼ cup pine nuts or blanched almonds

zucchini noodles


  1. For the romesco sauce, preheat the broiler or heat a grill to medium-high heat.
  2. Broil or grill the bell pepper, tomatoes and garlic until blistered with a bit of char and soft all the way through. Transfer the tomatoes and garlic to a food processor. Stem and seed the bell pepper, and add it to the food processor as well.
  3. Add the smoked paprika, cumin, salt and olive oil, and process until smooth. Add the pine nuts and pulse until combined but the nuts still have some texture.
  4. Store the sauce in a sealed container in the refrigerator for up to 10 days. Toss it with veggie noodles or cooked proteins, or use it as a dressing.
  5. For the zucchini noodles, in a medium skillet, heat the olive oil over medium heat. Add the zucchini noodles and cook, stirring, for 2 to 3 minutes.
  6. Transfer the zucchini noodles to a bowl and add romesco sauce. Toss to thoroughly coat the noodles.
  7. Finish with the parsley and cheese, and twirl your zoodles with zeal!

Love zucchini noodles (aka zoodles)? Try this breakfast zoodle dish from Primal Kitchen.

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