Mediterranean Zoodles

This zoodle recipe is paired with a delicious vibrant Mediterranean sauce made up of an array of garden vegetables and delicious smoky Spanish paprika. On any day of the week this would be an excellent choice for dinner.

1/2c Red Bell Peppers (medium dice)

1/2c Yellow Squash (medium dice)

1/2c Zucchini (medium dice)

1/2c Onion (medium dice)

3-1/2c Tomato (large dice)

3/4c Baby Portebella Mushrooms (sliced)

1-1/2T Garlic (small chopped)

4c Spinach (julienne)

Iea Black Olives 12oz can (drained, halved)

2T Olive Oil (divided)

2ea Zucchini, Large (spiraled)

1-1/2T Herbs de Provence

1/2t Smoked Paprika

1/2t Red Pepper Flakes

Sea Salt tt

Black Pepper tt



-Chef’s Knife

-Cutting Board

-Kitchen Towel

-Large Mixing Bowl


-Cooking Spoon/Spatula

-Tasting Spoon

-Large Saute Pan/Wok

-Measuring Cups

-Measuring Spoons

-Serving Plate

In a large saute pan on medium high heat, add garlic and 1 tablespoon of olive oil. Saute until garlic begins to caramelize. Add fresh tomatoes, herbs de provence, and a bit of sea salt. Cook for approximately 5 minutes until tomatoes release their water and begin to cook down. Pour tomatoes into a large mixing bowl and set aside.

Pour remaining tablespoon of olive oil into the same pan over medium high heat, add red pepper flakes and chopped vegetables. Be sure that the vegetables are laying flat in the pan and are not over crowding or your pan or your sauteed vegetables will turn into a vegetable boil. Once vegetables are evenly flat in the pan allow them to cook with out continually mixing them. Over mixing can cause your vegetables to release their water too quickly and turn your saute into a boil. Mix every 2 minutes until you see they are caramelizing evenly. approximately 5 minutes total. Add paprika and return tomatoes to the saute pan. Add fresh spinach, season with salt and pepper. Remove from heat. Using tongs toss zoodles into sauce as well as olives. Taste for any flavor adjustments. Plate and serve.  

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