One of my most favorite and super easy side dishes to make is Parmesan Baked Polenta. I don't even know how I discovered that you can buy Polenta in tube form...but it makes me happy!

I love to get mine from Trader Joe's but you can also find it in the pasta isle in most other grocery stores!

What You Need:
Polenta Tube
2 tsp Olive Oil or Misto Spray
Paprika or other seasoning of choice (to your liking)
2 tbsp Fresh Grated Parmesan

Preheat your oven to 400℉. I use my Breville Mini Smart Oven (I love it and no, they don't pay me a thing to say that). Line a cookie sheet with foil and spray with a nonstick spray (I use my Olive Oil spray).

Slice 6 (about 1/4 inch) pieces of polenta and place on the greased foil lined pan. I used about 2 tsp total of Olive Oil and spread it out over the top of each piece of polenta. A little goes a long way! Bake them for 15 minutes.

After 15 minutes, take them out, sprinkle lightly with paprika (or your seasoning of choice) and the parmesan. Bake for another 5 minutes or until your cheese is golden and bubbly!

Serve immediately.

*For my 21 Day Fix fam, 3 slices counts as 1 yellow, 1 tsp & .5 blue.

Ok guys, I have tried a lot of zoodle recipes & this one takes the cake. I am salivating just thinking about it! I mean I can't even describe how amazing this recipe was...but maybe if I tell you that we had it Friday night and it is already back on our menu for Monday, you will understand the importance of making this veggie dish stat! I found this recipe on the Beachbody Blog but modified a few ingredients to meet our needs since we aren't huge onion or garlic lovers. I know. I know. Just blame it on our acid reflux.

Creamy Roasted Red Pepper Zoodles
2 servings

Ingredients:

3 tsp. olive oil, divided use
2 roasted red bell peppers, chopped
1/4 cup soft goat cheese (about 1 oz.)
1/4 cup onion, chopped
1 clove garlic, chopped
2 medium zucchini
1/2 tsp. sea salt

Tip: You can roast your own red bell peppers by burning the skin off on your stovetop, or you can use roasted red peppers in a jar. I used the jarred kind.

1. Combine 1 tsp. oil, roasted red peppers, and cheese; mix well. Set aside.
2. Heat remaining 2 tsp.oil in medium saucepan over medium-high heat.
3. Add onion; cook, stirring frequently, for 3 to 4 minutes, or until onion is translucent.
4. Add garlic; cook, stirring frequently, for 1 minute. Remove from heat. Set aside. Be sure not to burn your garlic!
5. For this step, I used my veggetti, but if you don't have something like that, you can use a vegetable peeler. You would cut each zucchini into lengthwise strips about ⅛-inch thick. Turn zucchini slightly after cutting each strip to work evenly around the outside, stopping when you hit the seeds at the core. I used the core of mine because of the tool I used to slice my zoodles but if you use the peeler, discard the core. Cut slices lengthwise into ½-inch ribbons.
6. Add zucchini to onion mixture; cook over medium-high heat, stirring frequently, for 2 to 3 minutes, or until zucchini softens, but before it releases liquid and gets watery!
7. Add salt and roasted red pepper mixture; cook, stirring frequently, for 2 to 3 minutes, or until heated through.
8. Divide evenly between two plates and devour!

For my 21 Day Fix Family- 2 greens, .5 blue & .5 tsp

PS - I promise to work on my food pictures, especially since we eat with our eyes!

Simple Side Dish - Parmesan Baked Polenta

Best Zoodle Recipe Ever!