Fresh zucchini noodles tossed with colorful vegetables, garlic, parmesan, and lemon for a light and easy weeknight dinner.

Scale

4 medium zucchini, spiralized

1 tbsp olive oil

2 cloves garlic, minced

1 red bell pepper, sliced

1 cup cherry tomatoes, halved

1 cup broccoli florets

1/2 cup shredded carrots

1/4 tsp salt

1/4 tsp black pepper

1/4 cup grated parmesan cheese

1 tbsp fresh lemon juice

2 tbsp chopped fresh parsley

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1. Heat olive oil in a large skillet over medium heat.

2. Add garlic and cook for 30 seconds until fragrant.

3. Stir in bell pepper, broccoli, and carrots. Sauté for 3-4 minutes until slightly tender but still crisp.

4. Add cherry tomatoes and cook for 1 minute.

5. Gently toss in the zucchini noodles, salt, and pepper. Cook for 2-3 minutes, just until tender.

6. Remove from heat and stir in parmesan cheese, lemon juice, and fresh parsley. Serve immediately.

Zucchini noodles cook quickly and release moisture fast. Keep the heat moderate and avoid overcooking to prevent a watery dish.