Vibrant Paleo Zucchini Noodle Primavera

Ingredients

• 2 medium zucchini
• 1 tsp salt
• 2 tbsp light olive oil
• 0.5 medium white onion
• 1 large shallot
• 1 medium orange bell pepper
• 1 medium green bell pepper
• 1 cup fresh corn kernels
• 1 tsp garlic powder
• 1 tbsp fresh rosemary
• 1 tbsp thyme
• 1 tbsp sage
• 0.25 tsp white pepper
• 0.5 tsp sea salt

Instructions

1. 1Spiralize 2 medium zucchini into noodle shapes. Lightly salt the zucchini noodles with 1 teaspoon of salt and place them in a colander for about 15-20 minutes to draw out excess moisture. Gently pat them dry with a paper towel before cooking.
2. 2Heat 2 tablespoons of light olive oil in a large skillet over medium heat. Add the chopped 1/2 white onion and 1 large shallot and sauté until softened and translucent, about 5-7 minutes. Add the chopped 1 orange bell pepper and 1 green bell pepper and continue to sauté for another 5 minutes, until slightly tender. Add 1 cup of fresh corn kernels and cook for 3 minutes.
3. 3Add 1 teaspoon garlic powder, 1 tablespoon fresh rosemary, 1 tablespoon fresh thyme, and 1 tablespoon fresh sage to the skillet and cook for about 1 minute, until fragrant. Be careful not to burn the garlic.
4. 4Add the zucchini noodles to the skillet with the sautéed vegetables. Toss gently to combine. Cook for just a few minutes, until the zucchini noodles are heated through but still slightly crisp-tender. Avoid overcooking, as they can become watery.
5. 5Season the primavera with 1/4 teaspoon white pepper and 1/2 teaspoon sea salt to taste.
6. 6Serve immediately.