Creamy Roasted Red Pepper Zucchini Noodles

Creamy Roasted Red Pepper Zucchini Noodles

Creamy Roasted Red Pepper Zucchini Noodles



  • 2 Large Organic Capsicum Red
  • 2 Tablespoon Palestinian Extra Virgin Olive Oil, Zaytoun
  • 1/2 Cup minced Organic Onion, White
  • 2 Cloves Organic Garlic
  • 1 kg Organic Zucchini, Green
  • 1 Handful Organic Herb, Parsley
  • 2 Ounces Goats Cheese


Start by roasting your capsicum. Place on a lined baking sheet, you only need 2 for this recipe. Place the baking sheet in the oven with the capsicum near the grill, (a couple of inches away from the heating element). When black spots appear, turn and continue to roast until all sides have been blackened.

Remove the capsicum from the oven and place them in a sealed glass container, or place them in a sealed Ziplock to cool down. This helps to loosen the pepper skins making them so much easier to peel. After they have cooled for 15-20 minutes, peel and deseed them.

Add the 2 roasted bell capsicum to the blender with the rest of the sauce ingredients, and blend until smooth.

For the zucchini noodles, heat a large 15″ deep sided pan over medium high heat. When hot, add the olive oil, onion, and garlic – sauté for a minute or two until the onion is softened but not browned. Add the sea salt and zucchini noodles to the skillet and sauté using a pair of non-stick tongs to toss the noodles. Just as the zucchini noodles begin to soften, but before they start shedding water, add the sauce and cook just until the sauce is heated.

Adjust the salt to your taste, and serve immediately with the freshly chopped parsley, grated Parmesan, extra goat cheese, and freshly ground black pepper.


To create Zucchini noodles use a spiralizer or cut thinly by hand.


4 people

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