Zucchini Noodles with Roasted Tomatoes
Simple and healthy, these zucchini noodles are paired with roasted tomatoes and a light white wine sauce. Cooked in one skillet to cut back on the clean-up.
‘Tis the season. If you’re stuffing your face like I am, then you’re probably craving a healthy meal. Cue the healthy food jingle. Today I’m sharing a healthy one skillet meal with you.
Is anyone else still stuffing their face with Thanksgiving leftovers? Cause I sure am. Considering how much food I made for TWO people on Thanksgiving, I will probably have leftovers until the end of this week. Pretty funny, when I think about that. Let me tell you why.
I have a three day limit on leftovers.
No joke. I am usually not digging the taste of the leftovers after 3 days. Unless it’s cookies. Or holiday leftovers. I can live off of holiday leftovers for days. My favorite way to enjoy the holiday leftovers right now is via the Leftover Bowl. Throw them in a bowl. Top with gravy. Heat in the microwave. Top with cranberry sauce. Holy YUM.
So I’ve been pretty much living off of that leftover bowl concoction for the past few days. And I am STUFFED and craving something healthy. These zucchini noodles were so easy to make so I think I’ll whip up a batch of them again stat. For easy zucchini slicing, I recommend using this Spiralizer. I bought one a couple months ago and it has made life in the kitchen SO much easier. If you don’t have a spiralizer, you can use a julienne slicer.
I love that this recipe is low carb and healthy. The roasted tomatoes give it nice touch and a burst of extra flavor. The wine sauce is light, refreshing and not overpowering. If you love a little extra heat in your meals, add some red pepper flake to the sauce, too! To reduce the fat content in this recipe, reduce the amount of butter used when sautéing the vegetables.
For an extra boost of flavor and protein, add in your favorite protein, such as chicken, tofu or shrimp.
Amount Per Serving: Calories: 310 Total Fat: 23g Sodium: 101mg Carbohydrates: 10g Sugar: 5g Protein: 5g
To reduce the fat content in this recipe, reduce the amount of butter used when sautéing the vegetables.