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In recent years, zoodles, or zucchini noodles, have emerged as a popular alternative to traditional pasta. This health-conscious twist on a classic dish not only caters to gluten-free and low-carb diets but also packs a nutritional punch. Zoodles are made by spiralizing fresh zucchini into long, noodle-like strands, making them a versatile base for an array of flavorful toppings and sauces.

Roasted Red Pepper Zoodle Bowl

Elevate your dining experience with the Roasted Red Pepper Zoodle Bowl, a vibrant, healthy alternative to traditional pasta. This dish combines spiralized zucchini noodles, sweet roasted red peppers, and hearty chickpeas, topped with creamy feta cheese and fresh herbs. It's perfect for a light meal or as a side, catering to gluten-free and low-carb diets. Enjoy a quick, nutritious meal that bursts with flavor and freshness, celebrating seasonal ingredients. Discover endless customization options to make it truly your own.
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Ingredients
  

2 medium zucchini, spiralized into zoodles

1 large roasted red pepper, diced (store-bought or homemade)

1 cup cherry tomatoes, halved

1/2 cup chickpeas, drained and rinsed

1/4 cup feta cheese, crumbled (optional)

2 tablespoons olive oil

1 tablespoon balsamic vinegar

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

Fresh basil leaves, for garnish

Instructions
 

Prepare the Zoodles: Begin by spiralizing your zucchini using a spiralizer. After spiralizing, place the zoodles on a clean kitchen towel or colander to release excess moisture for about 10-15 minutes.

    Sauté the Cherry Tomatoes and Chickpeas: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the halved cherry tomatoes and chickpeas. Sauté for about 5-7 minutes until the tomatoes are softened and slightly blistered. Season with garlic powder, onion powder, salt, and pepper to taste.

      Add Zoodles and Roasted Red Pepper: Once the tomatoes and chickpeas are ready, gently add the zoodles and diced roasted red pepper to the skillet. Drizzle with the remaining tablespoon of olive oil and balsamic vinegar. Toss gently to combine, cooking for another 2-3 minutes until the zoodles are heated through but still slightly crisp.

        Serve: Remove the skillet from heat. If using, sprinkle crumbled feta cheese on top of the zoodle mixture. Toss gently to combine.

          Garnish and Enjoy: Finish with fresh basil leaves for a burst of flavor. Serve immediately while warm.

            Prep Time, Total Time, Servings, in one line with bar separated

              15 minutes | 25 minutes | 2 servings