Grilled Zucchini Spaghetti

Grilled Zucchini Spaghetti
  • Vegano Grilled Zucchini
  • Brown Rice Spaghetti
  • Vegano Lemon Herb Vinaigrette
  • Vegano Cashew Spinach Dip
  • Arugula
20 mins
Contains Allergens:
  • Nuts,
  • Soy

This super light dish is perfect for a quick meal on a hot day. It is delicate, yet filling and most of all refreshing!

Step 1: Remove ingredients from bag

Remove Vegano Grilled Zucchini, Vegano Cashew Spinach Dip, Vegano, Lemon Herb Vinaigrette, brown rice spaghetti and arugula from the bag to prepare for cooking.

Step 2: Preheat the oven

Preheat the oven to 400˚F

Step 3: Prepare the zucchini

Arrange the Vegano Grilled Zucchini on a lined or non-stick baking sheet oven and bake for 15 minutes.

Step 4: Cook the brown rice spaghetti

Start off by filling a small pot with water, add a pinch of salt and allow to come to a boil. Add the brown rice spaghetti to boiling water and cook for 6-7 minutes.

Step 5: Strain brown rice spaghetti

Strain the brown rice spaghetti over the sink in a strainer.

Step 6: Mix brown rice spaghetti

Add strained noodles to a mixing bowl and mix with half of the Vegano Lemon Herb Vinaigrette.

Step 7: Plate your meal

Spread Vegano Cashew Spinach Dip onto two plates. Add arugula over top and cover with the brown rice spaghetti. Finish by stacking the grilled zucchini overtop and drizzling the remaining Vegano Lemon Herb Vinaigrette on top.

Per Serving
Calories 600
Fat 15g
Carbohydrates 80g
Protein 10g
  • Salt and pepper

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