Roasted Red Pepper Zoodles

Roasted red pepper zoodles are a delicious and comforting way of adding a whole lot of nutrients, fibre and life-promoting anti-oxidants into your diet.  What’s more they help you shed pounds safely and quickly.  Zoodles have become a buzz word in my nutrition mindset group. Seriously, when we eat these bad boys, every single weigh-in gets lighter. Not quite sure how, but it works!

Roasted Red Peppers with Zoodles

Serves 4 as a main course

4 large courgettes / zucchini, spiralized

6 large red peppers, rinsed

4 large tomatoes, rinsed

2 red onions, chopped in half

3 cloves of garlic, chopped chunky

200g Mozzarella

100g freshly grated Parmesan

Few sprigs of freshly chopped parsley

Salt and black pepper to taste

1 tbsp olive oil

1 tbsp coconut oil

How to prepare Roasted Red Peppers with Zoodles

Preheat the oven to 180°C / 350°F.

Pour the olive oil into your hands and wipe around the red peppers, onions and tomatoes. Place onto a lined baking tray.

Bake in the oven for approximately 30 minutes until the veggies begin to caramelize.  After 15 minutes or so, melt the coconut oil in a frying pan / skillet and fry the garlic on a low heat for approximately 10 minutes.  Spiralize the zoodles. Once the garlic is beginning to caramelise, add the zoodles and cover.  Fry on a medium heat for around 3-5 minutes (ideally before the zoodles begin to shed their water).

Remove the roasted vegetables from the oven and blend them with the torn mozzarella pieces.  I leave the seeds in the peppers as they’re good for me, but if you prefer to remove them, sieve the puree before adding to the pan of zoodles.

Combine, then heap into 4 bowls. Top with freshly grated parmesan and a pinch of freshly cut parsley.