Zucchini noodles (also called zoodles) are an excellent low-carb, gluten-free substitute for traditional pasta. Zucchini is low in calories and high in nutrients like vitamin C, magnesium, and potassium.
Roasting vegetables like tomatoes, onions, garlic, carrots, broccoli, etc. enhances their natural flavors and maintains more nutrients compared to boiling. The high heat caramelizes the natural sugars.
Zucchini noodles and roasted veggies provide a wealth of antioxidants that can help fight inflammation and oxidative stress in the body. These include lycopene in tomatoes, lutein in zucchini, and vitamin C.
The combination provides a good balance of fiber from the zucchini and carotenoids from the roasted veggies. This promotes healthy digestion and gut health. Zoodles and roasted veggies are simple, quick, and flexible to prepare. You can customize the dish easily with your vegetable favorites, herbs, spices, plant-based proteins, and healthy fats.
Ingredients:
250 grams of zucchini noodles
1 young zucchini, cut into slices
1 small sweet potato, cut into thick slices
1 large red onion, cut into quarters (optional)
100 grams of assorted peppers, cut into large pieces
3 garlic cloves, crushed (optional)
3 tablespoons of olive oil
Few basil leaves
Salt, freshly ground black pepper
Instructions:
Cook the noodles in boiling water until al dente for about 10 minutes.
Place the cut vegetables in a baking dish, add olive oil, crushed garlic, and season with salt and black pepper.
Bake in at 180 degrees for about 15-20 minutes until the vegetables are soft and golden.
Mix the noodles with the roasted vegetables, add fresh basil leaves and serve.