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- 2 large zucchini
- 1 tbs. coconut oil or butter
- 1 red onion, thinly sliced
- 1 carrot, julienned (sliced into thin strips)
- 1 red bell pepper, julienned
- 1 lb. asparagus, tough stems removed, cut into 1-inch pieces
- 2 cloves garlic, minced
- 1 pint cherry tomatoes, halved
- 1/2 tsp. fine sea salt
- 1 tsp. dried basil
- 1 tsp. dried oregano
- Pinch of red-pepper flakes (optional)
- 6 tbs. grated pecorino Romano cheese
Using a spiralizer, turn the zucchini into spaghetti-like noodles. Or use a vegetable peeler to create long, thin zucchini ribbons. Set aside in a bowl.
In a large pot, melt the coconut oil over medium heat and sauté the onion and carrot for five minutes. Add the bell pepper and asparagus, and sauté until all the veggies are tender, about eight minutes more. Add the garlic and sauté until fragrant, about one minute.
Add the zucchini noodles, tomatoes, salt, basil, oregano, and red-pepper flakes, and sauté until the zucchini is tender, five to eight minutes.
Remove the pot from the heat. Sprinkle the cheese over the top and adjust the seasonings, if needed.
Serve warm. Store leftovers in an airtight container in the refrigerator for up to three days.
Tip: When asparagus isn't in season, use chopped broccoli instead.
Tip: Enjoy your favorite high-quality meat in this dish. Just add it while cooking the peppers and asparagus.
Reprinted with permission from No Excuses Detox, copyright © 2017 by Megan Gilmore, published by Ten Speed Press, an imprint of Penguin Random House LLC. Photography copyright © 2017 by Erin Scott.
Photography by: Erin Scott
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Zucchini is more than a ubiquitous plant that grows out of control in summer. Along with other summer squashes like yellow crookneck and pattypan, it’s a symbol of Mediterranean cooking. The tender textures and light flavors are inextricably linked to summer and sun.