Get your spiralizer ready and serve up this healthy and crowd-pleasing zoodle dish.
½ cup of softened unsalted butter
¼ cup of julienne sun-dried tomatoes
2 tablespoons of chopped fresh basil
2 tablespoons of sliced chives
2 tablespoons of olive oil
½ small diced yellow onion
3 finely minced cloves of garlic
3 spiralized large zucchinis
4 spiralized large carrots
½ cup of vegetable stock
Kosher salt and fresh cracked pepper to taste
freshly grated parmesan cheese for garnish
In a medium-size bowl mix together the butter, sun-dried tomatoes, basil, chives, salt and pepper until combined and keep cool.
In a large saute pan on high heat with olive oil brown the onions and garlic, about 4 to 6 minutes.
Next, add in the zucchini and carrots and saute for 3 to 4 more minutes.
Add in the vegetable stock and cook for 2 minutes.
Finish by adding in the butter, salt and pepper and keep hot before serving.
Garnish with shredded cheese and serve.
Recipe created by Chef Billy Parisi l Click here to print this recipe