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Wifey's Lemony Zoodles
Wifey's Lemony Zoodles
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Prep Time:
20 minutes
Cook Time:
34 minutes
Total Time:
74 minutes
Sauteed zoodles with roasted onion, radishes, garlic, and lemon for a delicious paleo spring dinner.
Ingredients:
  • 2 zucchini
  • cooking spray
  • 1 onion, halved and sliced
  • 0.5 bunch radishes, trimmed and quartered
  • 2 tablespoons olive oil, divided, or to taste
  • 1 teaspoon kosher salt, or to taste
  • 1 teaspoon lemon zest, or to taste
  • 3 cloves garlic, sliced and roughly chopped
  • 0.25 teaspoon dill weed
  • 1 pinch salt and ground black pepper to taste
  • 0.5 lemon, juiced
Instructions:
  • Create zucchini noodles with a spiralizer and drain them in a colander over the sink. Lightly season with salt and allow to rest for 20 to 30 minutes.
  • Preheat the oven to a toasty 375 degrees F (190 degrees C) and generously grease a baking sheet with cooking spray.
  • Arrange the onion slices on one side of the baking sheet and the radishes on the other. Then, generously drizzle 1 tablespoon of olive oil over the vegetables.
  • Mix kosher salt and lemon zest in a small bowl, massaging with your fingertips until aromatic. Sprinkle the mixture over the onion and radishes.
  • Roast in the preheated oven until onions and radishes are tender and golden brown, approximately 25 minutes.
  • Preheat a large skillet over medium heat and coat it with cooking spray. Sauté garlic until fragrant, for about 3 to 5 minutes, then pour in 1 tablespoon of olive oil. Add onion and radishes and cook until browned, approximately 3 minutes. Finish by mixing in dill weed.
  • Toss zucchini noodles in the skillet for 3 minutes until warm. Season with salt and pepper, then drizzle with lemon juice before serving.

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