Roasted Vegetables on Zucchini “Pasta”

| By Haylie Pomroy

Reduce inflammation and increase hydration in your body with high-water content foods like zucchini and roasted vegetables found in this recipe. For more information about The Burn Plan click here.


  • 4 medium zucchinis
  • 1 tbsp extra-virgin olive oil
  • 2 garlic cloves, minced
  • 4 cups leftover roasted vegetables from yesterday’s dinner
  • 1/4 cup raw pine nuts or walnuts


Put the zucchini through a spiralizer or mandoline, or cut them with a knife into long thin noodle shapes.Heat the extra-virgin olive oil in a large skillet over medium heat.Add the garlic and sauté for about 2 minutes.Add the roasted vegetables and place the zucchini “noodles” on top. Cover the skillet tightly and steam for 5 minutes. Serve hot, garnished with pine nuts.