Zucchini Noodles with Bell Pepper are an easy twist to a delicious, nutritious veggie that we get a lot of in the summertime. (Every year I say I’m going to reduce my zucchini plants so I’m not overrun. But they start out so cute and small!)
These zucchini noodles are cut like French fries so they cook quickly and evenly. Paired with well-browned red bell peppers and onions, this dish is almost a pared down ratatouille. Zucchini is like summertime in a dark green dress. It’s juicy and refreshing and cooks up in just moments. Take advantage of it while it is garden-fresh!
Tips:
- To brown red bell pepper and onions in the skillet, be patient and let the side that is against the skillet’s hot surface reside there until you can tell it is well browned. Don’t stir until they are almost finished! The bell pepper may even blister. This browning gives the pepper and onions a deeper, more interesting flavor.
- Thyme is the traditional herb used for ratatouille, but feel free to try other herbs and spices. Basil works well, as does garlic and/or lemon.
- Don’t overcook the zucchini noodles! As soon as you can lift one up and it droops like al dente spaghetti, it’s done.
Zucchini Noodles with Bell Pepper
Ingredients
Instructions
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Prep all of the vegetables. Slice the zucchini into long, small strips. Cut the bell pepper into strips the same size as the zucchini. Slice the onion to the same widths.
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Pour the olive oil into a large skillet (12’ – 14”) and heat over medium high heat until shimmering.
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Add the bell pepper to the skillet and let sizzle for about 5 minutes on one side, or until you can see that the cooked side is nicely browned.
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Stir, then add the onion slices. Again, let the slices lie flat in the skillet until you can see that the cooked side is nicely browned.
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Add the zucchini, thyme, salt and pepper. Cook, stirring frequently, until zucchini has just softened.
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Adjust seasonings (try more salt, lemon juice or more thyme) and serve immediately.
