I don’t like pasta. I know, for shame. I also don’t really like vegetables. Again, for shame.
I have to hide vegetables in things so I eat them. What an adult approach, huh?
This zucchini noodle dish doesn’t need any hiding at all. It’s that darn good.
This is a recipe I’ve made roughly 900 times since discovering it. I love French onion soup and I was gifted a spiralizer and, well, the rest is history.
(I also hate the word ZOODLE. Or voodle. It’s vegetable noodles, okay? Terrible portmanteau. I digress.)
I found this recipe on Pinterest, of course, and gave it a shot. No photos because this is a PBR (pre-blog recipe).
The longest thing was baking it! However, let me tell you that the house smells amazing when you’re cooking this.
The key is sauteeing the onions first, then adding the beef broth. I love the smell of garlic and onions cooking and then you add the tangy Worcestershire and spices and then the broth. It’s heavenly, friends.
Likewise, the zucchini noodles really absorb the flavor well and you forget, just for a minute, you’re eating a vegetable willingly.
Yes, my friends, this is one recipe that I go back to repeatedly when zucchini is in season. It’s fast, easy, and downright delicious.
If you’re looking for a low carb recipe that doesn’t skimp on flavor, as many do, this is it.