Description
A protein packed, meatless dinner that’s gluten-free and grain-free! The sauce is so creamy!
Ingredients
- 4 Medium Zucchini, Spiralized Or Sliced Into Noodles
- Salt
- ½ cups Plus 2 Tablespoons Plain Greek Yogurt
- ¼ cups Canned Roasted Red Peppers
- 1 Tablespoon Olive Oil
- 1 Tablespoon Garlic
- Pepper
- ½ cups Feta Cheese, For Garnish
- Fresh Basil, For Garnish
Preparation
Toss zucchini noodles with a pinch of salt and let sit in a strainer over a bowl for 20–30 minutes. Stir around a few times while they strain. This will draw a lot of the water out.
While noodles drain, you can make the sauce! Throw all the other ingredients, except feta and basil, in a small food processor and blend until smooth and creamy. Let stand for 10 minutes to thicken up.
When noodles are drained, toss in a pan set on high heat until lightly browned, about 5–7 minutes. Throw in the sauce and and cook until sauce has warmed through.
Garnish with fresh basil and feta cheese and devour!
