A delicious zucchini noodle dish, tossed in a creamy lemon sauce and topped with tons of fresh, crisp vegetables! You'll love this satisfying, low carb "pasta" dish.
Servings: 4 servings
- 1 tablespoon avocado oil
- 1 bell pepper yellow
- 1 cup carrots cut in matchsticks
- 1 cup broccoli cut in small pieces
- 1 cup cherry tomatoes
- 1/2 red onion cut in strips
- 1 teaspoon McCormick Salt Free Seasoning
- 2 zucchini spiralized
Lemon Cream Sauce
- 1/2 cup low sodium vegetable broth
- 1/4 cup cashew butter
- 3 tablespoons lemon juice
- 1/4 cup parmesan cheese optional, omit for vegan option
- 1/2 teaspoon McCormick Salt Free Seasoning
To a large skillet, add avocado oil, along with bell peppers, carrots, tomatoes, broccoli, and onions. Saute for about 10 minutes over medium heat, allowing them to soften. Season with McCormick Salt Free Seasoning.
Remove the veggies from the pan and set aside. Into the skillet, add the vegetable broth, cashew butter, and lemon juice. Heat over medium heat until simmering, then add the parmesan cheese and McCormick Salt Free Seasoning. Stir to allow the cheese to melt, then remove the pan from heat.
Add the spiralized zucchini to the pan and toss with the lemon cream sauce. The zoodles do not need to be cooked or they will get watery.
Top the creamy zoodles with the vegetables, and toss to combine. Garnish with additional parmesan cheese, if desired.
Spiralize your Zucchini Noodles. This dish works best if you have a spiralizer, and this is my favorite one to use. If you don't have a spiralizer, you can create long thin strands of zucchini using a vegetable peeler.
Make this dish with heavy cream. If you'd like a more traditional take on a lemon cream sauce, you can sub heavy cream for the cashew butter 1:1.
Add protein to make it a more hearty meal. If you need more protein in your meal, add shredded chicken, grilled fish, or even a can of chickpeas to this "pasta" dish!
Meal prep this dish. Allow the cream sauce to cool before tossing the zoodles, and then separate them into meal prep containers. Top them with the veggies, and refrigerate until ready to enjoy! This dish stays fresh tasting for 3 days and tastes great chilled.
Calories: 213kcal | Carbohydrates: 18g | Protein: 8g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 146mg | Potassium: 693mg | Fiber: 4g | Sugar: 8g | Vitamin A: 6846IU | Vitamin C: 92mg | Calcium: 125mg | Iron: 2mg