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Cheese and Vegetable Noodle Medley Recipe

Recipe by: bd.weld

"Don't throw those broccoli stems away! Broccoli stems have plenty of flavor and spiralize easily along with other vegetables. With the addition of cheese this makes for the perfect side dish."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook8 m
  • Ready In28 m
  • 1Heat oil in a skillet over medium heat; add Mexican squash, yellow squash, broccoli stems, garlic salt, and pepper. Cook, stirring constantly, until vegetables are tender but still firm to the bite, about 5 minutes.
  • 2Mix in Cheddar cheese; cook and stir until melted, 3 to 5 minutes. Transfer to a serving plate; garnish with Fresno chile peppers.
Footnotes
  • Editor's Note:
  • Use a spiralizer or vegetable peeler to create noodle shapes.
Ingredients
  • 2 servings
  • 529 cals
  • 2 tablespoons garlic-infused olive oil
  • 1 Mexican squash, cut into noodle shapes
  • 1 yellow squash, cut into noodle shapes
  • 3 broccoli stems, cut into 3-inch noodle shapes
  • 1 pinch garlic salt, or to taste
  • ground black pepper to taste
  • 1 cup shredded sharp Cheddar cheese
  • 2 Fresno chile peppers, sliced into rounds
Nutrition

Amount per serving ( 5 total)

  • Calories:
    529
    26%
  • Fat:
    37.9
    58%
  • Carbs:
    27.5
    9%
  • Protein:
    26.6
    53%
  • Cholesterol:
    72
    24%

Based on a 2,000 calorie diet

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