Creamy Roasted Red Pepper Zucchini Noodles

Creamy Roasted Red Pepper Zucchini Noodles | Get Inspired Everyday!

Creamy Roasted Red Pepper Zucchini Noodles | Get Inspired Everyday!

Pasta is probably my ultimate comfort food, even dessert can’t touch it’s satisfying goodness! So… I never would have thought I’d be so crazy about zucchini noodles – I mean they’re not the real thing right? Well, they’re definitely not pasta but I love them in their own way. We eat them a couple times a week, and there’s no end to the toppings and sauces that go well with them!

One of the benefits of building your dinner around veggies, is you don’t have to make a side dish to get in that veggie quota. So… on a regular weeknight you can simply whip up this luscious sauce in your blender, and add it to the pan with freshly sautéed zucchini noodles – in a matter of minutes you have ultimate comfort food!

Creamy Roasted Red Pepper Zucchini Noodles | Get Inspired Everyday! Creamy Roasted Red Pepper Zucchini Noodles | Get Inspired Everyday!

You don’t have to roast your own peppers to make this sauce – jarred ones work really well too but I wanted to give you my tips and tricks for doing it yourself!

If you’re making your own roasted bell peppers, turn the oven on to the broiler setting. Place your bell peppers on a lined baking sheet, I like to do 6 at a time even though you only need 2 for this recipe. I like to freeze the extra roasted peppers for another meal!

Place the baking sheet in the oven with the peppers near the broiler, (a couple of inches away from the heating element). When black spots appear, turn the peppers and continue to roast until all sides have been blackened.

Creamy Roasted Red Pepper Zucchini Noodles | Get Inspired Everyday!

Remove the peppers from the oven and place them in a sealed glass container, (Pyrex is nice) or place them in a sealed Ziplock to cool down. This step helps to loosen the pepper skins making them so much easier to peel. After the peppers have cooled for 15-20 minutes, peel and deseed them.

Creamy Roasted Red Pepper Zucchini Noodles | Get Inspired Everyday!

My other favorite tip is to roast at least twice what you need, and freeze the extra for future goodness. I thinly sliced all my extra roasted peppers for a polenta pizza recipe I’m working on – roast once, eat numerous times!

Creamy Roasted Red Pepper Zucchini Noodles | Get Inspired Everyday!

This sauce is about as easy as you can get – you place everything in the blender and blend until smooth – that’s it!

Creamy Roasted Red Pepper Zucchini Noodles | Get Inspired Everyday!Creamy Roasted Red Pepper Zucchini Noodles | Get Inspired Everyday! Creamy Roasted Red Pepper Zucchini Noodles | Get Inspired Everyday!

I like to top my bowl with extra bits of goat cheese for added creaminess and flavor! And… as a final note, this sauce is too good to be reserved to just this recipe, so go forth and use it abundantly!

4.9 from 17 reviews
Creamy Roasted Red Pepper Zucchini Noodles
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
Creamy Roasted Red Pepper Sauce:
  • 2 roasted red peppers, weighing 8 ounces total
  • 1 Tablespoon extra virgin olive oil
  • 2 ounces of soft goat cheese, (usually labeled chevre)
  • 1 Teaspoon sea salt
For the Zucchini Noodles:
  • ¼ cup extra virgin olive oil
  • ½ cup minced onion
  • 2 cloves garlic, minced
  • 1 Teaspoon sea salt
  • 2 pounds zucchini, ends cut off and spiralized or cut into 'noodles'
Serve with:
  • chopped fresh parsley, freshly grated parmesan, extra goat cheese, and freshly ground black pepper
Instructions
  1. You can use jarred bell peppers or make your own for this recipe, the instructions for roasting your own peppers are in the post.
  2. Add the 2 roasted bell peppers to the blender with the rest of the sauce ingredients, and blend until smooth.
  3. For the zucchini noodles, heat a large 15" deep sided skillet over medium high heat. When the skillet is hot, add the olive oil, onion, and garlic - sauté for a minute or two until the onion is softened but not browned. Add the sea salt and zucchini noodles to the skillet and sauté using a pair of non-stick tongs to toss the noodles. Just as the zucchini noodles begin to soften, but before they start shedding water, add the sauce and cook just until the sauce is heated.
  4. Adjust the salt to your taste, and serve immediately with the freshly chopped parsley, grated parmesan, extra goat cheese, and freshly ground black pepper.
Notes
To spiralize the zucchini for this recipe, I used the smallest blade (1/8") on a Paderno 3-blade spiralizer.


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139 Comments on “Creamy Roasted Red Pepper Zucchini Noodles”

  1. I made this tonight, after roasting the peppers last night. The sauce was amazing and super easy! It was my first time using my spiralizer and making “zoodles.” I just wish I would have read the comment about using the colander and draining/squeezing water out first. I tried to follow the directions and add the sauce as soon as I saw a bit of moisture from the zoodles, but I still think it was too much liquid. I also added some Trader Joe’s turkey meatballs for protein. The dish was excellent and looking forward to using the sauce again in other dishes – was thinking over spaghetti squash! Thanks for a yummy recipe!

    1. Zoodles can be really tricky and the moisture thing can be a real problem sometimes, but I’m glad you enjoyed it! Spaghetti squash is a really good flavor pairing with this sauce, and then you don’t have to worry about trying to drain your zucchini noodles. 🙂

    1. Cream will make the sauce thinner than the goat cheese, but if you do use it, just simmer the sauce on the stove until it’s a good thickness and maybe add a bit of freshly grated parmesan for flavor once you remove the sauce from the heat. I hope you enjoy the recipe, and be sure to let me know how it goes, or if you have anymore questions! 🙂

  2. Hi Kari,

    I don’t have red bell peppers on hand but have orange and yellow. Do you know if they will work just as well?

    Thanks

    1. Red bell peppers generally have a sweeter and slightly more assertive pepper flavor, but you should be able to use orange or yellow bell peppers as well with just a small change in the color of the sauce, and maybe a slight difference in flavor. I hope you enjoy the recipe, and be sure to let me know how it goes, or if you have anymore questions!

    1. Yes the sauce can be frozen, it separates a bit but I just re-blend it or whisk it in a saucepan over low heat until it’s emulsified again. I hope you enjoy the recipe!

    1. You should be able to sub in angel hair for the zucchini, or you can do half and half which is really good too. I’m guessing the sauce would be enough for about 8 ounces of pasta, so you might need to double it for a regular 1 pound package of pasta. If for some reason you end up with too much sauce, it freezes really well and is great as a pizza sauce as well. I hope you enjoy the recipe, and be sure to let me know how it goes, or if you have anymore questions!

  3. Just made this and added some poached chicken slivers to warm through as I needed some protein. This red capsicum (as we call it in Australia) sauce is so delicious. Love zucchini noodles but love them more with this sauce!

  4. I just made this and it was out of this world AMAZING!
    I spiralized the zucchini and placed them in a colander and sprinkled with sea salt – let them sit there for about 15 minutes to drain water, then I squeezed them to get out even more water and then placed over 2 bounty paper towels to get EVEN more water out. I highly recommend doing this as the pasta was not at all watery!
    The only difference I did was omit the salt that goes in while sautéing the zucchini since I had already added salt to drain out the excess water.
    Thank you so so much for this great recipe!!

    1. I’m so glad you enjoyed it! I still need to try salting the zucchini noodles and draining them first – I have tons of it in the garden right now so we’ve been eating a lot of zucchini noodles!

  5. Regarding cheese, have your anyone you know or those that commented, made this or can suggest a good comparable Vegan Cheese? I use Trader Joes Soy Free Vegan Mozerella cheese, it really melts far better than the Whole Foods or Dailya brands and its less expensive 🙂

    1. To my recollection no one has used a Vegan cheese yet, but I have had a few people use half an avocado and a ripe date blended into the sauce for added creaminess. The main idea for the cheese in the sauce is to give creaminess, so you won’t need a cheese that melts just anything you normally use to make things creamy. A few spoonfuls of cashew cream would also work beautifully in this dish. Thanks for commenting about the different brands, I have some dairy free friends and I’m always looking for recommendations for the best products! 🙂

  6. I just made this and seriously it’s incredible. I have never roasted my own peppers before but I expect I’ll always keep some frozen after this! The zucchini waters it down a bit (although I suspect I just cooked it too long), but the flavor was just awesome!!

    1. Roasted peppers are the best aren’t they!?! Zucchini is one of those things that once you get the hang of it, it becomes easier to cook them without getting that watery result. Also even if they’re not overcooked, they will get watery after sitting for a little while with the sauce because the salt in the sauce draws the water content out.

  7. Hi Kari! Do you happen to have the nutritional information on this recipe? I’m on a strict diet to get my diabetes under control and I would love to make this! Thanks!

    1. I don’t have the nutritional information, it’s something I’ve been looking into, but I don’t have a good way of including it yet. Since you’re on a strict diet, I would suggest using Spark Recipes nutrition calculator which should really help you with all the recipes you want to make (I’ve included a link below). I hope you enjoy the recipes, and be sure to let me know how it goes!
      https://recipes.sparkpeople.com/recipe-calculator.asp

  8. This is great! Just finished up a heaping bowl of it. If you like things spicy, try adding some red pepper flakes to the sauce when blending it up! Absolutely fantastic!

    1. You can substitute cream cheese or farmers cheese (which is a soft cheese like goat cheese but usually made with cow’s milk). You could even simmer the sauce on the stove top with a bit of heavy cream to make it creamy, just cook it down until it’s fairly thick. I also think you could blend in some parmesan cheese, if you have a high powered blender it will pulverize it well. I put parmesan cheese in my Caesar Salad dressing and it makes it really creamy with a nutty flavor that’s really wonderful, and I think it would be incredible with roasted red pepper. You could also stir in some Greek Yogurt or creme fraiche for creaminess as well. I hope these suggestions work, and be sure to let me know how it goes, or if you have anymore questions!

  9. Very good! We will definanly make it again. Used jarred peppers and cream cheese because we had them.

    1. You could use feta cheese, but it might not be as smooth compared to goat cheese. You can also use any soft cow cheese like a farmer’s cheese, cream cheese, or creme fraiche. I hope you enjoy the recipe, and be sure to let me know how it goes, or if you have anymore questions!:)

    1. I think Greek yogurt will work fine, but just be sure not to cook the sauce after you add the yogurt because it will cause the yogurt to curdle and separate, (just stir it in after you remove the noodles and sauce from the heat). I hope you enjoy the recipe, and be sure to let me know how it goes, or if you have anymore questions!

    1. I’ve had several people say that avocado is great in the sauce, but I have yet to try it out… better put it on the menu for next week because I love avocado! I’m so glad you enjoyed the recipe. 🙂

  10. I plan on making this later in the week but roasted the peppers tonight and plan on freezing them. When I go to make the sauce should I do anything different with the peppers since they will have been in the freezer?

    1. The only thing I would do is to drain off any extra liquid from the defrosted peppers so that the sauce isn’t watery. I hope you enjoy it, and be sure to let me know how it goes, or if you have anymore questions!

  11. I don’t care for goat cheese either and I think I’m going to try it with Boursain – it’s a soft herbed cheese that Trader Joe’s has – probably any grocery store would carry it. This recipe looks amazing and is a reminder that I need to buy a spiralizer!

    1. The soft herbed cheese you described sounds like it would be the perfect substitute! Once you buy a spiralizer, you’ll be hooked on how easy it is to get dinner on the table. 🙂

    1. You can substitute cream cheese or farmers cheese (which is a soft cheese like goat cheese but usually made with cow’s milk). You could even simmer the sauce on the stove top with a bit of heavy cream to make it creamy, just cook it down until it’s fairly thick. I also think you could blend in some parmesan cheese, if you have a high powered blender it will pulverize it well. I put parmesan cheese in my Caesar Salad dressing and it makes it really creamy with a nutty flavor that’s really wonderful, and I think it would be incredible with roasted red pepper. You could also stir in some Greek Yogurt or creme fraiche for creaminess as well. I hope these suggestions work, and be sure to let me know how it goes, or if you have anymore questions! 🙂

  12. Hi! We made this tonight and it was delicious! We did overcook though and it ended up watery although still very tasty. We have lots of leftover sauce. What do you recommend using leftover sauce for? I saw that you said to use it for eggs. Any other suggestions?

    Thanks!

    1. I’m glad you enjoyed the recipe! Another thing I’ve been wanting to do with this sauce (but I haven’t actually tried it yet) is to use it in a lasagna, I think the flavor would be fantastic. I don’t know how much you have leftover, but sometimes we just make the same thing for dinner 3-4 nights later.

  13. I just got a spiralizer this week and plan for this to be my first attempt at zucchini noodles… I’m excited! One quick question- if I roast extra peppers, do I freeze them just as I pull them out of the oven? Or do I skin them then freeze them? I love the idea of making extra and freezing things… Thank you!

    1. I’m so excited for you and all your spiralizing adventures to come! If you want to roast extra for the future, always peel them before placing them in the freezer because it’s much easier than trying to do it afterwards. I hope you enjoy the recipe, and be sure to let me know how it goes!

  14. Wow! This was so GOOD! I am starting to go through more of your recipes and looking very forward to them!

    1. I’m glad you liked it, I love this sauce so much I’ve been thinking up some other recipes to use it in! I want to start by trying it in lasagna but I’m also going to try it out as a sauce to go with a breakfast frittata.

    1. Depending on your dietary needs there’s a few things I can recommend, if you eat dairy you could replace the goat cheese with cream cheese or a few spoonfuls of creme fraiche. If you’re dairy free, I know a few readers have had success with coconut cream scooped from the top of a refrigerated can of coconut milk, and one reader even blended in part of an avocado for creaminess and said it was fantastic. I hope this helps, be sure to let me know how it goes, and if you have anymore questions!

  15. Ok, late to the party. Wow. That was so good!! I’m in love with that sauce — I told my husband to pack his things. I’m sorry, but nothing will stand between me and that sauce. I did the salt and drain the zucchini noodles thing first, and my sauce didn’t let me down and stayed nice and creamy, not watery at all. Thanks for offering this, and thanks to all the other commenters who provided a little guidance of their own for me!

    1. I’m with you on the sauce, I just can’t get enough of it and it’s good on so many things! If you have some leftover, it’s really good paired with eggs (especially a frittata) in the morning!

  16. This recipe was absolutely delicious! Instead of using goat cheese, i used greek yogurt and it turned out perfect. It gave that creaminess that goat cheese would. I also added a few chopped mushrooms to the onion and garlic mix.

    1. I’m so glad you enjoyed it, and thanks for writing in with your variation because I can’t wait to try it! Almost everyone in my family loves goat cheese, but there are a couple who really hate it, and I’m going to try Greek Yogurt next time I make it for anyone who isn’t keen on goat cheese! 🙂

  17. I just came upon your site and this recipe today. I made this dish for dinner and it was delicious! There were 2 things I’ve never done before, 1) roast my own peppers and 2) make zucchini noodles. It was great! Thank you for sharing this recipe.

    1. I’m so glad you liked it, this is one of my favorite comfort foods! Once you start making zucchini noodles it can be hard to stop, I’ve started subbing them into all kinds of recipes ever since I started making them. 🙂

  18. I just made this and this was so yummy! Thanks for sharing. I overcooked the noodles, but it still turned out great.

    1. Zucchini noodles can be really tricky, I’ve found that if I pull them off the stove when they still look underdone they tend to turn out just right.

  19. I LITERALLY DIED AND WENT TO HEAVEN WHEN I MADE THIS!
    amaze balls recipe from a girl who hates zucchini. I loved it so much I am having it again tonight!

    1. It’s pretty addicting isn’t it!?! I’m so glad you found a way that you enjoy zucchini, I didn’t like it very much as a kid, but I’m really loving it in all forms now!

  20. This looks AMAZING! I love goat cheese but somehow my boyfriend hates it (I’ve tried sneaking it into things and sadly he can always tell), do you think cream cheese would be a good substitute here?

    1. I think cream cheese would work really well, I’m not entirely sure as I haven’t tried it but it does seem like a logical choice. Be sure to let me know how it goes because I have several family members that can’t stand goat cheese either! 🙂

    2. I just want to chime in and let you know that I used light, whipped cream cheese from Traders Joe’s and it worked perfectly 🙂

      1. Thanks for chiming in, I’ve been loving all the comments about the different things everyone is using to make the sauce creamy!

  21. Excited to make this tonight! I have feta on hand… Do you think that would work? If not, I’ll run to the store to get goat!

    1. I don’t think feta cheese would work quite the same way, but you could crumble it and add it in at the end but the sauce won’t be as creamy. I hate to send you to the store, but I really think you’ll enjoy it more with the goat cheese! Let me know how it goes and if you have anymore questions. 🙂

    1. The peppers should weigh 8 ounces total, and thanks for asking because I fixed the recipe to be more clear for the future! Let me know how it goes, and if you have anymore questions. 🙂

  22. This dish is awesomely delicious. But PLEASE please don’t put those roasted peppers into plastic to steam/cool down. Please use a paper lunch bag or a covered glass dish … The toxins in plastic baggies are bad enough when you put cold food in them. … When you put hot food in they leech even more toxins into your food.

    1. I’m glad you enjoyed it! I never really thought about the plastic bag issues, I think I have a big enough covered pyrex dish to try it that way next time, thanks for bringing that out!

  23. Thank you so much for this outstanding recipe! I served it with grilled mini lobster tails, and it was fabulous! No other side dish was needed. I also took your suggestion and roasted additional peppers, which I froze, and since we’re having this dish again this weekend, the sauce will be super easy to make. Hubby loved it, too. Can’t wait to try more of your recipes!

    1. Mini lobster tails sounds so decadent, I can’t wait to try it out for my next special occasion! I’m so glad you enjoyed the recipe, it’s one of my favorites and I hope you let me know what you try next!

    1. I think it could, I’ve never tried it before but I don’t see why it wouldn’t work. It might even be better to try steaming it or roasting it in the oven, I think the noodles might be on the soggy side if they’re immersed in water. Let me know how it goes, and if you have anymore questions!

  24. I made this tonight and it was to die for!!!! However, what is the calories and fat content in this?? I almost feel guilty about eating this! Seriously, what is the calorie and fat content?

    1. I don’t know what the exact calories or fat count is, but goat cheese has much less fat in it than regular cheese, and since the sauce is on zucchini noodles it’s a lot less calories than pasta! If you want an exact number, you can try one of the calorie counters available online (I’ll email you a link). If you wanted to reduce the calories, you could cut back on the olive oil a bit and just use 2 Tablespoons to sauté the zucchini noodles.

  25. Great recipe enjoyed very much. For anyone looking for a dairy alternative to add creaminess try using 1 or 2 dates blended in the sauce. You will never know there is no dairy!

    1. I’m glad you enjoyed it, and thanks for the great tip I’ll try it out the next time I need a dairy free version! 🙂

  26. I made this for dinner tonight and it was delish!! I recently bought a spiralizer and enjoy making zoodles much more than spaghetti squash (so much easier!) I like that I can make the “noodles” thicker. I stayed pretty true to the recipe, I just added garlic powder and freshly ground pepper to the sauce (which I blended easily in my ninja single serve) and I used shallots because I prefer the taste and I had some on hand. I also used jarred roasted rep peppers because I had some versus roasting my own peppers. I sprinkled some Parmesan cheese on top (I didn’t have freshly grated which would be better as the recipe suggests) but I don’t think it really needs it because it is so good already. I will be making this again very soon! I think I will add chicken for some protein next time. It was so quick, easy, healthy, and delicious, what an awesome recipe! Thank you for sharing!

    1. I’ll have to try adding a tough of garlic powder in there next time because that sounds really good! I’ve been wanting to try this with sautéed shrimp as a protein option for a while now but I just haven’t quite gotten to it yet! Using pre-done roasted peppers is such a great time saver, and you can’t really tell much of a difference.

  27. Sauce turned out amazing I’m eating it with a spoon !!!, the crumbled goat cheese was not a problem.

  28. Can’t wait to make , but all the store had was crumbled goat cheese not the soft will this be a problem??

    1. I’m not quite sure what will happen with a crumbled goat cheese, if it’s still relatively soft (like blue cheese crumbles) it should blend right into the sauce, but if they’re really hard you might just have cheese lumps. I hope you enjoy the recipe, and be sure to let me know how it goes if you end up using the crumbles!

  29. Hi!
    This recipe looks absolutely amazing, I’m actually making it right now 🙂
    I am vegan… I was wondering if you think 1/2 avocado would be a good substitute to keep the creaminess?

    1. I think a half of an avocado would work really well flavor wise, the thing will be the color – green and red make a weird sort of brownish color, (also you might consider adding a little nutritional yeast too for that cheesy taste). I hope you enjoy the recipe, and be sure to let me know how it goes! 🙂

  30. The recipe was beyond delicious and a lot of fun to make! It was a bit too much olive oil for me, though. The sauce was perfect, but I want to reduce the amount in the saute next time. How much would you recommend adding instead?

    1. I think you could easily cut it in half to 2 Tablespoons, I’ve gotten away with using very little oil before because zucchini noodles shed so much water when they start to cook, (you just have to keep more of an eye on the pan so it doesn’t burn). I’m so glad you enjoyed the recipe, and let me know if you have anymore questions!

  31. Amazing dish, I shared it with my best friend and she actually made it first before INSISTING that I had to try it. She also made it with shrimp; I had it as is and I am planning to make it on a much more regular basis!

    1. I’m so glad you enjoyed it! Shrimp sounds really amazing, especially with the sauce and I can’t wait to give it a try!

  32. It was really good! I didn’t want to add dairy so I threw a couple handfuls of spinach in my nutribullet with the roasted pepper to add some creamy texture- turned out really well 🙂

    1. What a great idea, and thanks for writing in with your tips! I need to try this out with the spinach I got from Farmer’s Market last night. 🙂

    1. I’m not sure if you can freeze the sauce (I haven’t tried it personally), but my best guess would be to leave out the goat cheese if you try freezing it and only put the cheese in once you’re reheating the sauce. So glad you enjoyed it, and let me know if you have anymore questions!

  33. I have not yet made this dish but have friends who have referred me to it! I was wondering if you have the nutritional information for this? I’m currently looking for low fat/low calorie meals! Thanks!

    1. I don’t have the nutritional information for this recipe, but you can use an online calculator if you’re looking for an exact total. A serving size of zucchini noodles is usually around 50 calories compared to the 250 calories in a serving size of pasta, so it’s definitely a lower calorie option! Also, goat cheese is lower in fat than cow cheeses so that’s a bonus as well! Hope you enjoy the recipe! 🙂

  34. Omg this dish is amazeballs! I want to put this sauce on EVERYTHING! I added a little crushed red pepper flakes for a bit of spice, and I think this recipe would go really well with some sautéed shrimp for added protein. I plan to check out more of your recipes!

    1. I love your idea for red pepper flakes – I’m definitely doing that next time, and the sautéed shrimp sounds so good!

  35. I just made this. and it was a major fail, I’m so upset. Question– 1/2 CUP minced onion, do you finely chop a fresh onion? Or buy the dry minced onion in the seasoning isle? Since it read 1/2 c minced–I assumed the dry, which I’ve never coked with, seemed like a lot, but, I went with it. The onion was a bad taste.
    Advice?
    The sauce was great (before my onion was in it)
    I really want to try it again, but that was a lot of work and now it’s in the trash. 🙁

    1. Hi Jen,

      The 1/2 cup of minced onion does mean freshly chopped onion, not dried – so I know if you try this again with the right ingredients you’ll love it! In all my recipes, if an ingredient is dried it will be listed that way (for instance: 1 Teaspoon dried onion powder). This is pretty standard across the board with recipes so I hope this clears up any confusion. I’m so sorry this didn’t turn out for you, I can only imagine how awful it would have been with dried onion. I hope you give it another try and be sure to let me know if you have anymore questions! 🙂

  36. I made this recipe this past week. Delicious! My only problem was it was so watery. This has happened to me in the past when I’ve cooked zucchini pasta. I added the sauce before the zucchini started shedding water but it ended up being very watery. What can I do to prevent this?

    1. This is a common problem with zucchini pasta when it gets overcooked! The best way to keep this from happening is to cook them until they’re al dente meaning they’ll still have a bit of a ‘bite’ to them, after the al dente stage they start shedding water like crazy and get really soft. I like to sauté them over high heat, so it generally only takes just a couple of minutes for them to cook. Next time you try cooking zucchini noodles try under-cooking them just a bit because they’ll continue to cook after you’ve added, the sauce and while you’re transferring them to a serving dish or plate. I hope this helps and be sure to let me know if you have anymore questions, (and BTW this still happens to me from time to time when I second guess myself and end up overcooking them – I guess practice makes perfect)! 🙂

    2. Before I sauteed the noodles, I made sure they were as dry as I could get them by disgorging the zucchini. After I sliced them, I sprinkled them with kosher salt and waited for them to sweat (15-20 minutes). Once the moisture was drawn out, I patted them dry with a paper towel (you could also drain them with a colander). This definitely helped my noodles maintain a bit of a crispness. I hope this helps!

      1. Thanks for writing in with such a great idea! I’ve tried that with cucumbers for a salad, but it never occurred to me to try it on zucchini noodles!

  37. it says serve immediately. Have you tried reheating for leftovers. I’m always needing something to take to work for lunch. Plus I’ll be the only one eating it.

    1. I have reheated the leftovers and it’s good but not quite as good as the 1st time around! When you reheat zucchini noodles, they tend to shed more of their water content with makes for a thinner consistency in the sauce, but I thought the flavor was still pretty good anyways! Hope this helps, and be sure to let me know how it goes! 🙂

  38. Thank you for your response. I do eat dairy but am not fond of goat cheese. Can’t wait to try this!

    1. Cream cheese or a couple of spoonfuls of creme fraiche would be my next choice as far as flavor goes. Do you eat dairy, or is it just cheese in particular?

    1. I would try adding a bit of coconut cream obtained by scooping it off the top of a refrigerated can of full fat coconut milk, (adding just enough to make the sauce creamy but not runny). It would be an entirely different flavor, but I’ve used coconut milk and tomato sauce together in other dishes before with great success! Since you’ll be lacking the goat cheese flavor, I would pick a fresh herb to add to the mix – maybe basil if that sounds good to you! You could also use a dairy free cream cheese if you have one that you like – I personally don’t use those products but regular cream cheese would be the closest substitute as far as the flavor goes! Best of luck, and let me know if you have anymore questions! 🙂

    1. You’re going to love them! I’m probably a little over-enthusiastic but they are so good with all sorts of toppings! 🙂

    1. I used the smallest blade (1/8″) on the 3-blade Paderno spiralizer. Thanks so much for writing in with your question because now I’m adding it to the recipe, sometimes the most obvious details that I should have included seem to escape me! Hope you enjoy the recipe, and let me know how it goes! 🙂

    1. I’m right there with you – I may have tried zucchini noodles but I’m probably the last one to the kale chip bandwagon! 🙂

    1. Thanks for pinning Anna! This sauce is way too good, I’ve been using it in all sorts of ways and putting it on everything – hope you enjoy it! 🙂

  39. This looks delicious Kari! I was hooked on spaghetti squash for quite a while, but I’ve recently found myself getting into ‘zoodles’ more and more, so I’m excited to try this variation!

    1. I was hooked on spaghetti squash for a while too, but I think I like the texture of ‘zoodles’ just a bit more – either way it’s nice to have lots of options! Hope you enjoy the recipe! 🙂

  40. This is super delicious. And i finally tried the zoodles thanks to you. Wow.
    This goes to my family rotation. Thank you!

    1. I’m so glad you tried them – I was totally surprised the first time I tried them too because I never expected them to be so good!

  41. I love roasted pepper sauce, but I’ve never tried it with zoodles. Thanks for the inspiration my friend, I’m so making this dish this week!

    PS the pictures in this post are AMAZING!

    1. Thanks Mike, I hope you enjoy it! I love roasted pepper sauce too, but it never occurred to me to put it over zoodles until lately – now I’m on a crazy Italian cooking spree changing over all my old favorites to veggie noodles! 🙂

  42. I love your tutorial on roasting the peppers along with your reminder to make twice as much for future goodness…like, polenta pizza, for example… (can’t wait!). 🙂 This dish looks amazing, Kari!!

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