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Zucchini Pasta with Brussel Sprouts, Pine Nuts, Bread Crumbs
Posh Journal
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Cook Time
15
minutes
mins
Total Time
15
minutes
mins
Servings
2
-3
Ingredients
▢
¼
cup
olive oil or coconut oil
,
such as NUTIVA
▢
4-6
cloves
garlic or DOROT frozen garlic
▢
optional: 1-2 shallots
▢
3
cups
brussels sprouts
,
quartered or thinly sliced
▢
1
cup
panko bread crumb
▢
1
pint
tomatoes. halves
▢
3
cups
spiraled zucchini raw
▢
⅓
pine nuts
▢
Salt/Pepper to taste
▢
Lemon for serving
Instructions
In a medium skillet over medium-high heat, heat up the oil then add garlic and shallots. Cool until fragrant.
Stir in the brussels sprouts and cook until they soften (for about 2-3 minutes).
Add Panko bread crumbs and cook until golden/crisp (for about 2-3 minutes)
Add tomatoes and cook until tomatoes burst
Add pine nuts and mix in with a quick stir
Spiralize
zucchini noodles and add them to skillet, then season with salt/pepper and cook until softened.
(optional): Serve with lemon juice
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