Light Italian Zucchini Primavera

Ingredients

• 2 medium zucchini
• 0.5 medium white onion
• 1 medium orange bell pepper
• 1 medium green bell pepper
• 1 teaspoon granulated garlic
• 1 cup fresh corn kernels
• 2 cups butterhead lettuce
• 0.5 medium shallot
• 1 teaspoon fresh rosemary
• 0.5 teaspoon Thyme
• 0.5 teaspoon sage
• 0.5 teaspoon sea salt
• 0.25 teaspoon white pepper
• 2 tablespoons light olive oil
• 2 tablespoons vinaigrette

Instructions

1. 1Spiralize the zucchini into noodle form. If the zucchini is very watery, lightly salt the noodles and let them sit in a colander for 15-20 minutes to drain excess moisture. Pat dry with paper towels.
2. 2Heat light olive oil in a large skillet or sauté pan over medium heat. Add the chopped white onion and shallot and cook until softened and translucent, about 5 minutes. Add the granulated garlic and cook for another minute until fragrant.
3. 3Add the diced orange and green bell peppers and fresh corn kernels to the skillet. Cook until the peppers are slightly softened, about 5-7 minutes.
4. 4Add the zucchini noodles to the skillet with the sautéed vegetables. Gently toss everything together to combine. Cook for just a few minutes, until the zucchini noodles are slightly tender-crisp. Be careful not to overcook them, as they can become mushy.
5. 5Season the vegetable mixture with sea salt, white pepper, Thyme, sage, and fresh rosemary. Drizzle with vinaigrette. Toss gently to coat everything evenly.
6. 6Serve the Zucchini Noodle Primavera immediately. Garnish with torn butterhead lettuce.