August 2026 Recipe of the Month: Zucchini Noodles
This fresh and seasonal dish is prepared utilizing fresh Zuccinni, Red Bell Peppers and Tomatoes from our local, regenerative farm: Rebel Mountain.
Ingredient List:
- 8 cups zucchini (approximately 2 large zucchinis), spiralized
- 3 medium red bell peppers, deseeded
- 2 medium tomatoes, quartered
- 1/2 cup sunflower seeds, toasted
- 2 cloves garlic, peeled
- 1 ounce apple cider vinegar
- 2 tablespoons extra virgin olive oil
- 2 teaspoons smoked paprika
- Salt and pepper to taste
Method:
- Preheat oven to 450 degrees. Line a rimmed baking sheet with parchment paper. Roast peppers, tomatoes, and garlic for 30 minutes.
- When peppers/tomatoes are cool enough to handle, add the roasted veggies and all of the juices to a food processor. Add the sunflower seeds, vinegar, smoked paprika and oil and blend until smooth. Add salt and pepper to taste.
- Heat olive oil in a large sauté pan over medium-high heat. Add zucchini noodles to the sauté pan and toss for approximately 2-3 minutes.
- Fold the Romesco Sauce into the zucchini noodles.
- Finish the zucchini noodles with some chopped fresh herbs, like parsley and/or basil.
