Tasting Table

Spicy Pepper Tomato Zoodles

As much as I love carbs like noodles, I had to realize a couple of years ago that with my metabolism getting slower overtime, eating what I want and working out don’t work as good anymore as it did in my early twenties. With me being a picky eater it is hard to follow specific healthy meal plans because in most of the dishes are ingredients I don’t eat or combinations I despise. So from an early age on I started cooking myself and experimenting with foods I like. Eating healthy is a habit that I try to follow most of the time but i need to get a little creative with the meals. That’s why I’m always on the hunt for replacements to my beloved carbs that are actually satisfying. When I first tried Zoodles I was sceptical that they would please me like regular noodles would, but they actually did. Soon after, I bought a spiralizer, started to experiment with different ingredients for the sauces and absolutely fell in love with this one. These spicy pepper zoodles give me all the satisfaction I want from a meal without the guilt. Scroll down for recipe.


Spicy Pepper Tomato Zoodles

What you need: (serves 2)

1 big zucchini or 2 small ones

2 bell peppers (I used red and yellow)

500 g / 1 lb cherry tomatoes

½ onion

1 garlic clove

2 tbsp diced bacon

3 tbsp olive oil

½ tsp dried chilli flakes

handful of fresh basil leaves

Cut all the vegetables and bacon to your liking. Heat two tablespoons of the olive oil in a sauce pan and roast the onions, garlic and chili flakes for about a minute on high heat. Then put in the diced peppers, tomatoes and bacon, turn the heat down and let it roast for a couple of minutes until tender. Meanwhile, spiralize the zucchini. In a seperate sauce pan heat one tablespoon of the remaining olive oil and put in the zucchini noodles for about 30 seconds or until a little tender. Be careful not to overcook them because they just get watery and don’t keep their form. Last but not least, put everything on a plate, sprinkle with some basil and enjoy without the guilt!

Side Note: Just leave the bacon out to make this a vegetarian/vegan option!

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