Ingredients
Scale
- 4 Zucchini
- 1 cup diced onion, divided
- 3 garlic cloves, minced
- 2 lemons, zest and juice
- 1 cup dry white wine
- 1/8 tsp red pepper flakes
- ¼ tsp sea salt
- ½ tsp black pepper
- 1 tsp dried oregano, divided
- ¼ cup julienne fresh basil
- 1 cup thinly sliced red cabbage
Optional Toppings
- Shredded chicken
- Cherry tomatoes
Instructions
- Preheat oven to 200 and line a baking sheet with paper towels.
- Peel the Zucchini and run through a spiralizer. Place noodles on the baking sheet and sprinkle with some salt. Place in the oven and let them sweat while you prepare next step.
- Heat a small sauce pan with one tablespoon of olive or coconut oil. Add ¼ cup diced onion and sauté until translucent.
- Add the garlic, lemon zest, juice, red pepper flakes, salt, pepper and oregano. Simmer for about two minutes and then add the white wine.
- Let it simmer on medium high heat until the mixture reduces by half. It will take about 10-15 minutes. Then add fresh basil.
- Remove the noodles from the oven and begin squeezing out the extra water with your hands.
- Heat a skillet with a tablespoon of olive or coconut oil and add the rest of the onion, cabbage, oregano and zucchini noodles. Sauté until noodles are al dente or soft depending on personal preference. About 5-8 minutes.
- Place noodles in a bowl and top with about ¼ cup sauce and desired toppings.
Notes
- If you don’t wish to use wine you can substitute for ¾ cup of bone broth.
Nutrition
- Serving Size: 2