Zoodles with Roasted Veggies

zoodles and roasted veggies.jpg

Serves 2

Here’s an easy and delicious way to prepare zucchini noodles that’s great for a meatless Monday.  It reminds me of the “kitchen-sink salad” where you simply use whatever veggies you have in your kitchen to make the salad except here it’s a “kitchen-sink pasta” made with zucchini noodles as the pasta.  I love this combo as each vegetable brings it’s own texture, but feel free to switch up the veggies based on your preferences. 


  • 3-4 medium sized zucchinis spiralized or julienned with a vegetable peeler
  • 1 cup brussels sprouts, halved
  • 1 cup shitake mushrooms, sliced
  • 1 cup butternut squash, cubed
  • 1/2 yellow onion, sliced
  • 1 garlic clove, crushed
  • 3 eggs, scrambled
  • ½ teaspoon red pepper flakes
  • 2 tablespoon ghee 
  • 2 tablespoon extra-virgin olive oil
  • 1 garlic clove, crushed
  • ½ cup grated Parmesan cheese or nutritional yeast (dairy-free)
  • handful of fresh minced parsley for garnish
  • Salt and pepper to taste


  • Preheat oven to 375 degrees.
  • Place and leave spiralized zucchini between paper towels to squeeze excess water out.  
  • Spread out brussels sprouts, onions and squash on 1-2 baking sheets.  Mist, toss or drizzle with olive oil, season with salt and pepper.  Roast for 25 minutes, then toss and put back in the oven for another 15-20 minutes or until tender and golden brown.  
  • Heat 1-2 tablespoons olive oil in a large skillet over medium heat.  Add mushrooms sauté for about 5 minutes.  Add garlic and red pepper flakes, sauté for 1 min. then push mixture to the side of the pan.  Allow pan to cool for a couple of minutes and then add 1 tablespoon of ghee and pour in eggs and allow them to cook until just beginning to set a teeny bit. 
  • Add the zucchini noodles into the eggs.   Stir gently until the egg is becoming more set and noodles are becoming well coated.   Finally, add the roasted vegetables and another tablespoon of ghee.  Add Parmesan cheese or nutritional yeast. Mix until everything is evenly coated. 
  • Season with salt and pepper.
  • Plate noodles (I love to put them in a deep bowl) and sprinkle with minced parsley.  
  • Serve and enjoy!