If you’ve ever wondered what to do with zucchini, here’s a way to have that veggie and enjoy it too! This savory dish puts zucchini to work by soaking up a smokey, rich sauce on every twisting forkful.
You’ll find our romesco sauce recipe brings the heat and the creamy flavor all in one delish summer supper.
1/2 cup jarred roasted red peppers, drained
1/4 cup toasted almonds
1 clove garlic
1 teaspoon smoked paprika
2 tablespoons extra virgin olive oil, divided
1 cup plain Greek yogurt (fat level of choice)
8 medium zucchini, spiralized
4 ounces ricotta salata cheese, crumbled
1/4 cup fresh basil leaves, minced
Salt and pepper to taste
- Combine roasted red peppers, toasted almonds, garlic, smoked paprika and 1 tablespoon of olive oil in a blender or food processor and pulse to form a thick paste. Add Greek yogurt and blend until the mixture has a smooth, saucy consistency.
- Heat remaining tablespoon of oil in a large skillet over medium heat. Add zucchini noodles and cook, stirring occasionally, until cooked through, about 5-7 minutes.
- Lower heat to a simmer and add sauce, tossing until the sauce is evenly distributed and heated through. Season with salt and pepper to taste.
- Garnish with ricotta salata cheese crumbles and fresh basil before serving.