This recipe for zucchini noodles with roasted bell pepper feta sauce has become one of my all time favorites. It’s an easy recipe and tastes amazing.
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The tangy taste of the feta with the roasted red pepper is what I live for these days. You’ll need a blender or immersion blender. I’ve been saying for a couple years now that my immersion blender is on the fritz, and I need a fancier new one, but it keeps
hanging on. I’ll use it until it dies, because it still rocks my coffee frappé, Bulletproof coffee, and salad dressing making world. Update: it died yesterday while making this dish. RIP orange immersion blender.
The funny thing about zucchini noodles is that you think you have so many, but they cook down and don’t make as much as you wanted. I found these pre-spiraled zucchini noodles at Costco. They came in two 12 ounce bags which was enough for 4 people as a meal with shredded chickentossed in. It will serve more if you are only using this as a side dish.
I don’t think I’d buy the pre-spiralized zucchini noodles again. Sure it was convenient, but they were a little pricey (I believe 7 dollars) for zucchini and I enjoy the spiralizing. I use a little handheld spiralizer, but I know people who love the the bigger ones that you crank.
How to Roast Bell Peppers
Roasting bell peppers in the oven is so much fun. Typically, I just roast the red ones, but I figured it was time to branch out, so I roasted an orange and yellow one too. I have always roasted the whole, and then seeded and skinned the peppers after the sweating part, but I tried cutting one in half and seeding it before roasting, and I kind of like that bette. It’s a little less messy, but it’s harder to roast as evenly.
Put the clean peppers on a baking sheet and move the top rack of the oven close to the element. I have mine on the second rung, which gives the peppers about two inches of space. Turn the oven on to broil. Once the skin of the peppers start to turn brown, turn them slightly to roast another area. It’s helpful to have kitchen tongs. Keep doing this until all sides of the peppers are roasted.
Once the peppers are nicely roasted, place them in something to make them sweat. I put them in a casserole dish with a dish towel over them and then the lid on top. I’ve used freezer bags in the past, but I know people like to avoid plastic. You can also use paper bags and foil. Let the peppers sweat for 10 -15 minutes. At that point they will be still be hot, but cool enough to handle. Cut off the stems, and get rid of the seeds and peel off the roasted skin. It will peel off pretty easily.
- For the Roasted Bell Pepper Sauce
- 4 bell peppers, roasted
- 1 tablespoon olive oil
- 4 ounces feta cheese
- For the Zucchini Noodles
- 24 ounces zucchini noodles, (about 5 cups uncooked)
- 2 tablespoons olive oil
- 1/4 cup chopped onion
- 4 cloves garlic, minced
Put clean peppers on a baking sheet. Move the top rack close to the element. Broil the peppers on high, turning them with tongs, as the skin starts to brown. Once, roasted on each side remove from the oven and put into a plastic bag or a container with a lid and let the peppers "sweat" for 10 minutes. Once the peppers have sweat, peel off the skin. Place peppers, olive oil and feta in to a blender and blend until smooth.
In a large skillet, heat olive oil on medium heat. Add in garlic and onion and heat until onion starts to soften. Toss in zucchini noodles and turn heat to medium low. Heat up noodles until they begin to soften, but remove them from heat before they start to shed water. Add in roasted pepper sauce and heat.
Top with extra feta and freshly ground black pepper. Serve immediately.
Add any kind of protein you'd like into this recipe. I added chicken breast. This is not reflected into the nutrition count.
Serving Size:1 cup
Amount Per Serving: Calories: 173.6 Total Fat: 11.8g Saturated Fat: 4.2g Unsaturated Fat: 7.2g Cholesterol: 18.9mg Sodium: 244.4mg Carbohydrates: 14.7g Fiber: 3.9g Sugar: 5.4g Protein: 5.1g