This zoodles recipe uses up that extra zucchini with this pasta-less dish. Experiment with spice combinations and serve with more Pecorino cheese and freshly ground pepper.
Ingredient
1 large zucchini, or more to taste
1 teaspoon salt, or as needed
¼ cup olive oil
1 small onion, thinly sliced lengthwise
½ medium red bell pepper, cut into matchstick-sized pieces
1 cup yellow grape tomatoes
½ teaspoon garlic powder
2 tablespoons milk, or more to taste
½ cup freshly grated Pecorino cheese
½ teaspoon ground black pepper
½ teaspoon dried oregano
Direction
Cut zucchini into noodle shapes with a spiralizer; toss with salt until combined. Drain on a paper towel until moisture is drawn out; about 20 minutes. Squeeze zucchini noodles to remove remaining moisture.
Heat olive oil in a skillet over medium heat. Add onion and red bell pepper; cook and stir until onion is soft and translucent, about 5 minutes. Stir in tomatoes and cook until soft, 3 to 4 minutes.
Stir zucchini into onion mixture; cook and stir until tender and mixture looks dry, about 5 minutes. Sprinkle with garlic powder. Stir in milk and cook, 1 to 2 minutes. Add Pecorino cheese, pepper, and oregano; stir until combined.
