Lately I am really into creating meals that consist of lots of veggies and remain grain-free. I do not eat this way for every meal, but I like the challenge, and I feel like it not only pushes me to be a bit more creative, it also has the effect of getting even more vegetables into my meals. A total win, win, obviously. 🙂
This meal is no exception. It doesn’t skimp on comfort and flavor (it’s got a little butter, wine, AND cheese), but it also packs in quite a few vegetables and remains grain-free. Mmmm.
I love this as a light meal for two, kind of like good salads but a cooked version. It makes a great lunch, which is promptly when we ate the pictured version you see here. 🙂 But, if you are wanting to make this even more substantial and add some protein, you might try adding chickpeas, shrimp, or grilled salmon. I love this all on its own though.
3 medium zucchini, spiralized
1/2 red or orange bell pepper
2 tablespoons chopped onion
3 cloves garlic, minced
2 tablespoons butter
1 tablespoon olive oil
1/4 cup white wine (I like Chardonnay here)
1 teaspoon red pepper flakes
1/3 cup Parmesan cheese
1 tablespoon chopped parsley
salt and pepper to taste
half a lemon
In a large pan begin by melting the butter and oil together. Add the onions and bell pepper and let that cook until just softened, 1-2 minutes over medium heat. Add in the garlic and let cook another minute. Pour in the wine and let that cook until it reduces slightly, about 3-4 minutes.
Now add the zoodles and red pepper flakes. Lightly season with salt and pepper. Cook the zoodles for 2-3 minutes until they soften a bit and begin to release some liquid. As you cook, toss everything so it all gets coated in the butter/wine sauce well. Then toss in the Parmesan, again making sure everything gets coated in the cheese as well as sauce. Taste and add more salt and pepper if needed.
Credits // Author and Photography: Emma Chapman. Photos edited with the NEW A Beautiful Mess actions.