Zucchini is one of the most versatile vegetables used in the vegan and raw food kitchen. It can be eaten raw with hummus or guacamole or grilled, baked, and stir-fried. Use a spiralizer and you can convert zucchini into a delicious raw pasta dish. The options for delicious zucchini dishes are endless.
I tend to enjoy my zucchini raw, dipped in my favorite raw pate, however, with the cold weather here in Canada this winter, I craved a warm, baked dish for a change.
Below is a low fat, quick and easy zucchini dish I whipped up one cold Sunday afternoon. Zucchini is low in calories and high in vitamin C, B6, manganese, and phytonutrients. This dish is simple to make and very yummy.
Zucchini Bake with Yellow Peppers and Noodles
- 3 to 4 zucchini
- 2 yellow bell peppers
- 2 to 4 tablespoons extra virgin Greek olive oil
- 1 tablespoon Frontier’s Italian seasoning (my favorite)
- 1 teaspoon dried or fresh oregano
- 1 to 2 cloves garlic or ¼ teaspoon garlic powder
- 1 stem fresh thyme
- 4 basil leaves chopped
- Himalayan salt and fresh ground pepper to taste
- Optional: 1 package Angel Hair Miracle Noodles
Preheat oven to 350 degrees F.
Cut zucchini into quarters lengthwise and then cut the quarters in half. Place them in a glass square baking pan. Chop the yellow bell peppers and add them to the zucchini.
Add the olive oil to the zucchini and peppers and mix well.
Add the italian seasoning, oregano, garlic, thyme, basil to the zucchini and peppers and mix well. Bake uncovered for 15 to 20 minutes for crunchy zucchini. Then broil for 2 to 3 minutes (optional).
Take the noodles and drain the water out of the package and rinse the noodles under cool water for 10 to15 seconds. Blanch noodles in boiling water for 1 minute; place in a paper towel to dry.
Top noodles with zucchini bake and garnish with basil leaves if desired.
Alternatively, the zucchini bake can be eaten as a side dish or eaten on its own.