Sautéed Vegetables with Zucchini Noodles

12 45 158
Ingredients Minutes Calories
Prep Cook Servings
25 min 20 min 2
Sautéed Vegetables with Zucchini Noodles
Health Highlights


3 medium Zucchini
2 1/4 tsp Extra virgin olive oil
1/2 cup Roma tomatoes (Diced)
1/2 medium pepper(s) Red bell pepper
1/4 cup Cremini (Italian) mushroom (Chopped)
1 clove(s) Garlic
1 tbsp Basil, fresh
2 tbsp Kalamata olives (Chopped)
1 pinch Sea Salt
1 dash Black pepper
1 tbsp Kosher salt
1/4 bulb(s) Fennel (About 250 grams)


1. Spiralize the zucchini or cut them into ribbons with a mandolin or vegetable peeler. Place them in a colander and toss with 1 tbsp. of kosher salt (they are going to sweat).

2. Heat olive oil in skillet over medium heat. Add chopped pepper and cook until soft. 

3. Add the remaining vegetables, olives, garlic, and basil. Continue to cook until mushrooms are tender. Remove from heat.

4. Rinse and drain the zucchini noodles. Roll them in a clean dish towel and press gently to remove excess water. Heat skillet over medium/high heat and gently toss zucchini noodles until tender, but still slightly firm.

5. Divide noodles between 2 plates. Top with vegetables and season with salt and pepper to taste. 



helps to maintain the digestive system and is high in vitamin C

Nutrition Facts

Per Portion

Calories 158
Calories from fat 64
Calories from saturated fat 9.8
Total Fat 7.2 g
Saturated Fat 1.1 g
Trans Fat 0 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 4.3 g
Cholesterol 0
Sodium 3757 mg
Potassium 1697 mg
Total Carbohydrate 16.5 g
Dietary Fiber 5.4 g
Sugars 11.1 g
Protein 9.5 g

Dietary servings

Per Portion

Vegetables 6.3

Energy sources