“You can’t use up creativity. The more you use, the more you have.”
― Maya Angelou
Last week I proclaimed that perhaps my husband Mike and I needed an intervention because we were obsessed with zucchini noodles. At least it is a healthy addiction. We love them raw, lightly sautéed and topped with marinara sauce, mixed with my bruschetta topping (future post), tossed with pesto, and simmered in soup. The combinations are endless. Summer is the perfect time to experiment with different zucchini noodle combinations because I have fresh herbs in my garden which really enhances the taste of sauces and other dishes.
I purchased my spiralizer from Amazon and have had it for a year now. Even though I am a food blogger, I am not a huge fan of kitchen gadgets but a spiralizer is an exception. I wash the zucchini and leave the peel on and within less than a minute I have piles of 0 Point Plus zucchini noodles. They are a healthy substitute to pasta and if you try them, I bet you will be hooked! You can even mix in a small amount of whole wheat spaghetti if you so desire.
The recipe that I am sharing today is unbelievably quick to make and delicious. My husband and I are both of Finnish heritage and we LOVE dill.
ZUCCHINI NOODLES WITH LEMON, CAPERS, TOMATO, & DILL
*3 ribs of chopped celery
*2 small chopped tomatoes
*2 Tablespoons of capers
*1 medium spiralized zucchini
*1 small chopped onion
*1 large minced clove of garlic
*1 lemon (juice and zest)
*1 Tablespoon cooking oil of choice (I used coconut)
*1/4 cup vegetable broth (white wine would also work well)
*Kalamata olives (I was out but I will be adding them next time)
*Fresh chopped dill (to taste. I added approximately 3/4 cup)
Sautee the onion, garlic, and celery in the oil for a couple of minutes. Add the vegetable broth, tomatoes, lemon juice and zest, capers, olives, and simmer for a couple of minutes. Add the zucchini and cook for a couple of minutes tossing the noodles in the sauce the whole time. I like the noodles Al dente and make sure that I do not over cook them or they will get mushy.
Printable Recipe: ZUCCHINI NOODLES WITH LEMON, CAPERS, TOMATO, & DILL
Pin it HERE.
I hope that you enjoy this recipe and if you do try it, let me know what you think. You may be interested in these other zucchini noodle recipes:
Raw Zucchini Noodles with Lemon Basil Pesto
Zucchini Noodle Soup
It is not too late for you to join me in the Summer Green Smoothie Challenge. Today is day #6 but you can jump in anytime. Thank you for stopping by my blog and I hope that you are having a healthy and happy August. I promise to keep the recipes coming!
4 thoughts on “Zucchini Noodles with Lemon, Capers, Tomato, and Dill”
This looks yummy!
MJ, I hope that you tried and enjoyed this recipe. I love dill and the saltiness of capers. I also love that the zucchini noodles make it “guilt free”. Thank you for your comment!
I love zucchini noodles too! That is a great spiralizer, too. Thanks for the recipe, going to try it out!
I love this spiralizer. It makes three different types of “noodles” and I recently made zucchini ribbons for a vegetable lasagna. I hope that you enjoy the recipe as much as I did. Thank you for your comment.