Italian

Creamy Roasted Red Pepper Zucchini Veggiccine is for Dinner.

Creamy Roasted Red Pepper Zucchini Veggiccine takes 10 minutes to prepare.

Creamy Roasted Red Pepper Zucchini Veggiccine takes 15 minutes to cook.

Creamy Roasted Red Pepper Zucchini Veggiccine makes 2 servings.

The ingredients for Creamy Roasted Red Pepper Zucchini Veggiccine are:

10.7 oz Cece's Veggie Co. Noodled Organic Zucchini Veggiccine
2 tbsp Olive Oil
2 serving Cacique - Queso Fresco Part Skim
1 tsp Morton Sea Salt (by MRSHENDRIX)
0.5 cup, chopped Onions, raw
2 clove Garlic
292 gram(s) Mt Olive Roasted Red Bell Peppers (by JAYTOTHEDEE)

Here is how you make Creamy Roasted Red Pepper Zucchini Veggiccine:

In a blender, add drained roasted red peppers, 1 tbs of olive oil, cheese and sea salt. Blend until smooth. In a skillet, add 1 tbs olive oil and saute onion and garlic over medium heat until onion is soft. Add veggiccine and saute until al dente. Remove veggicinne from skillet and top with creamy red bell pepper sauce. Garnish with fresh chopped parsley and crushed almonds, salt and pepper to taste.Serving Size: makes 2 servings-split cooked amount in halfNumber of Servings: 2Recipe submitted by SparkPeople user SWIMDIZ.

The nutritional information for Creamy Roasted Red Pepper Zucchini Veggiccine is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 263.9

• Total Fat: 19.6 g
• Cholesterol: 15.0 mg
• Sodium: 1,674.3 mg
• Total Carbs: 20.4 g
• Dietary Fiber: 2.8 g
• Protein: 8.7 g

Creamy Roasted Red Pepper Zucchini Veggiccine is Italian cuisine.

The dietary needs meet for Creamy Roasted Red Pepper Zucchini Veggiccine is Vegetarian