Wifey's Lemony Zoodles
INGREDIENTS
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2 zucchini
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cooking spray
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1 onion, halved and sliced
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½ bunch radishes, trimmed and quartered
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2 tablespoons olive oil, divided, or to taste
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1 teaspoon kosher salt, or to taste
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1 teaspoon lemon zest, or to taste
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3 cloves garlic, sliced and roughly chopped
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¼ teaspoon dill weed
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1 pinch salt and ground black pepper to taste
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½ lemon, juiced
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DIRECTIONS
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Cut zucchini into noodles using a spiralizer. Place noodles in a colander set in the sink. Season lightly with salt. Let stand for 20 to 30 minutes.
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Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet with cooking spray.
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Spread onion slices on one side of the baking sheet. Spread radishes on the other side of the baking sheet. Drizzle 1 tablespoon olive oil on top.
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Combine kosher salt and lemon zest in a small bowl; rub together with your fingers until fragrant. Sprinkle over onion and radishes.
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Bake in the preheated oven until onion and radishes are tender and slightly browned, about 25 minutes.
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Heat a large skillet over medium heat; grease with cooking spray. Cook and stir garlic until fragrant, 3 to 5 minutes. Drizzle in 1 tablespoon olive oil. Add onion and radishes; cook and stir until browned, about 3 minutes. Stir in dill weed.
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Mix zucchini noodles into the skillet; cook until heated through, about 3 minutes. Season with salt and pepper. Remove from heat; pour lemon juice on top.
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TIPS
Substitute lemon salt for the lemon zest and kosher salt mixture if preferred.
NUTRITION FACTS (per serving)
198 Calories 14g Fat 18g Carbs 3g Protein