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If you like hot and spicy dishes, this one’s for you.
This Cajun “pasta” features a colorful variety of vegetables sauteed with an easy homemade Cajun seasoning to create a comforting noodle-like dish.
Because this recipe calls for zucchini noodles (a.k.a. “zoodles”) instead of grain-based noodles, it’s lower in carbs and calories than an average pasta dish and can be easily digested with any add-ins you like. For example, you may want to add cooked chicken, shrimp, tofu, or beans to add some protein to the dish, but it’s also delicious on its own and can be paired with your favorite salad for a lighter and completely vegetable-centric meal.
The key to working with zucchini noodles is to toss them with a bit of salt and let them sweat for about 30 minutes before cooking, to reduce their moisture content. You’ll be amazed at how much water they release! If you don’t let them sweat ahead of time, the end result will be more watery, but still delicious.
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Cajun Zucchini Noodle Pasta (Vegan, Paleo)
Serves 2
Inspired by SkinnyTaste
Ingredients:
2 zucchini squash, peeled (about 1 lb.)
1 tablespoon coconut oil
1/2 red onion, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
8 oz. sliced mushrooms
2 tomatoes, chopped
2 teaspoons Cajun seasoning (<- link to recipe)
Salt and pepper, to taste
Optional Add-ins: Chicken, shrimp, steak, tofu, beans, or lentils
Directions:
Create “noodles” out of the two zucchinis using a spiral slicer or a julienne peeler. Place the noodles in a large mesh strainer, and sprinkle generously with salt. Toss the noodles well, and then allow them to sit in the strainer over a bowl to catch the moisture they release. Set aside for 30 minutes.
Melt the coconut oil in a deep skillet or dutch oven over medium heat and saute the sliced onion and peppers until slightly tender, about 8 minutes. Add the mushrooms and tomatoes, and saute for another 5 minutes.
*If you want to add any additional protein, I’d add it with the mushrooms and tomatoes to heat thoroughly.
Once the zucchini noodles have sufficiently sweated, rinse them well with water and pat dry with a towel. Add the noodles to the sauteed veggies, along with the Cajun seasoning, and stir well. (If you don’t care for spicy food, I’d recommend starting with half the amount of seasoning called for– this dish is very spicy as written!) The noodles should be soft after just 2 to 3 minutes of cooking. Season with salt and pepper to taste (I added an additional 1/2 teaspoon of salt) then serve warm.
While this recipe contains quite a few veggies, they are all pretty low-calorie so this recipe will serve 2 adults as a meal. Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Ingredients
- 2 zucchini squash , peeled (about 1 lb.)
- 1 tablespoon coconut oil
- 1/2 red onion , thinly sliced
- 1 red bell pepper , thinly sliced
- 1 green bell pepper , thinly sliced
- 8 oz . sliced mushrooms
- 2 tomatoes , chopped
- 2 teaspoons Cajun seasoning (<- link to recipe)
- Salt and pepper , to taste
Instructions
- Create zucchini "noodles" using a spiral slicer or a julienne peeler. Place the noodles in a large mesh strainer, and sprinkle generously with salt. Toss the noodles well, and then allow them to sit in the strainer over a bowl to catch the moisture they release. Set aside for 30 minutes.
- Melt the coconut oil in a deep skillet or dutch oven over medium heat and saute the sliced onion and peppers until slightly tender, about 8 minutes. Add the mushrooms and tomatoes, and saute for another 5 minutes.
- *If you want to add any additional protein, I'd add it with the mushrooms and tomatoes to cook thoroughly.
- Once the zucchini noodles have sufficiently sweated, rinse them well with water and pat dry with a towel. Add the noodles to the sauteed veggies, along with the Cajun seasoning, and stir well. (If you don't care for spicy food, I'd recommend starting with half the amount of seasoning called for-- this dish is very spicy as written!) The noodles should be soft after just 2 to 3 minutes of cooking. Season with salt and pepper to taste (I added an additional 1/2 teaspoon of salt) then serve warm.
- While this recipe contains quite a few veggies, they are all pretty low-calorie so this recipe only serves 2 adults in our home. Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Nutrition
Notes:
- Feel free to use store-bought Cajun seasoning if you’d prefer, and just add it to taste as you go.
- This recipe is very open to interpretation, so you could also use any other veggies you love, including spaghetti squash instead of the zucchini noodles, if you prefer.
Enjoy!
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Reader Feedback: Are you a fan of spicy dishes?
No to spicy foods but love the idea for zucchini noodles with veggies!!
I really liked the flavor of this but found the texture a bit slimy for me. I did sweat the noodles but maybe I sliced them too thin. I ended up repurposing the veggies to spruce up a boxed Mac and cheese and it was great!
can i make this without tomatoes? i avoid them for anti-inflammatory reasons. thanks!
Loved this!!! Absolutely delicious, and I threw in some white northern beans to add a bit of protein. The mushroom was absolutely amazing in this, and even one of my daughters who is opposed to zoodles happily ate this! Yum! Thank you, Megan!
Love spicy to a certain point. I will probably cut back a bit on the Cajun seasoning. What I really would like to know is it OK to use EVOO instead of the coconut oil. Coconut oil is so very expensive and I don’t think I would use it often enough to justify buying it.