Roasted Vegetables on Zucchini “Pasta”

Reduce inflammation and increase hydration in your body with high-water content foods like zucchini and roasted vegetables found in this recipe. For more information about The Burn Plan click here.

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4 medium zucchinis
1 tbsp extra-virgin olive oil
2 garlic cloves, minced
4 cups leftover roasted vegetables from yesterday’s dinner
1/4 cup raw pine nuts or walnuts

Put the zucchini through a spiralizer or mandoline, or cut them with a knife into long thin noodle shapes.

Heat the extra-virgin olive oil in a large skillet over medium heat.

Add the garlic and sauté for about 2 minutes.

Add the roasted vegetables and place the zucchini “noodles” on top. Cover the skillet tightly and steam for 5 minutes. Serve hot, garnished with pine nuts.