Spicy Capsicum Zucchini Noodles
Sauteing zucchini noodles is a good way to lightly cook your zucchini noodles if you like them cooked. These noodles are sauteed for about 3 minutes, to make a very quick meal. Spices and capsicum have been added to these noodles but you can easily add in cooked meat, seafood or other protein of choice. They also taste good added to soups as well. You can also add on crunchy vegetables like carrots and greens.
Because these zucchini noodles are cooked a bit and drained they will lose a bit of volume, so you will probably need more zucchini noodles than when you serve them raw, if you want a full bowl. Adjust quantities to your needs.
Spicy Capsicum Zucchini Noodles Recipe
2 servings zuchinni noodles, 1 or 2 tablespoons cooking fat of choice, 1 or 2 tablespoons olive oil to drizzle( adjust quantity to preference), 1 large diced capsicum/red pepper, salt, 1 teaspoon paprika, half or more teaspoon dried chili, 1 teaspoon mixed Italian herbs
Add cooking fat of choice to a pan at medium heat. Warm it up a bit and add the zucchini noodles. Let them cook for about 3 minutes turning them so they cook evenly, until they start to wilt and release water. Take them off the heat and drain them.
Use a cooking utensil that will allow you to hold them in place while draining. I use a turner or wooden spoon. You can also use a sieve or colander and just press down on the zucchini noodles to get the excess water out.
Once you have drained the Zucchini noodles, add some olive oil, salt, and spices to season them and toss, taste and tweak to your liking. Toss in your capsicum and add your cooked protein of choice.
For a quick meal eggs will work very well. You can either add a fried egg, boiled or scrambled. The one below is beaten and fried without turning at medium heat.
Enjoy your Spicy Capsicum Zucchini Noodles with eggs or other protein of choice.