Chef McEwan’s Zucchini Noodle Primavera

Yield: Serves 4

Photo by Ingrid Kuenzel


2 yellow and 2 green zucchini

1/2 red pepper, cut into matchsticks

1/2 cup grape tomatoes, cut in half

1 cup fresh green beans, cut into 2.5 cm pieces

5 spears asparagus, cut into 2.5 cm pieces

1/4 cup (60 mL) olive oil, divided

1/2 Tbs (7 mL) lemon juice

1/4 tsp salt

1/4 tsp black pepper, coarsely ground

1/4 large yellow onion, thinly sliced

2 cloves garlic, thinly sliced

2 tsp lemon zest

1/3 cup basil leaves, chopped

1/3 cup parsley, chopped

1/2 cup baby spinach

3 Tbs (45 mL) balsamic vinegar

1/2 cup Parmesan cheese, grated


  1. Preheat oven to 450º F. Line a baking sheet with parchment paper.
  2. Using a Japanese mandolin with the medium-tooth blade, slice both green and yellow zucchini lengthwise. If you don’t have a Japanese mandolin, julienne zucchini finely. Make sure not to slice down to the seeds (they will fall apart and make the dish mushy).
  3. Place zucchini in a bowl and sprinkle with Kosher salt.
  4. Toss red pepper, tomatoes, green beans, and asparagus together in a bowl with 2 Tbs olive oil, salt, pepper, lemon juice, salt and pepper. Arrange vegetables on the baking sheet and roast until tender, about 15 minutes.
  5. Take zucchini out of the bowl and place on paper towel to drain.
  6. Heat remaining olive oil in a large skillet. Cook onion and garlic in hot oil until tender, 5 to 7 minutes.
  7. Add zucchini and sauté lightly for 3 to 5 minutes then add lemon zest, basil, parsley, spinach, and balsamic vinegar. Gently toss and cook until heated through, 3 to 5 minutes.
  8. Remove from heat and transfer to a large bowl. Toss with roasted vegetables and sprinkle with Parmesan cheese.

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