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Nutrition Facts
Serving Size 178 g
(Approx. 8 Servings)
Amount Per Serving
Calories 140 Calories From Fat 70
% Daily Value*
Total Fat 8 g 12%
Saturated Fat 3 g 15%
Trans Fat 0.0 g
Cholesterol 15 mg 5%
Sodium 430 mg 18%
Total Carbohydrate 8 g 3%
Dietary Fiber 1 g 4%
Sugars 5 g
Protein 11 g
Vitamin A 20% • Iron 4%
Vitamin C 50% • Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Zucchini Noodles with Goat Cheese Mousse

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Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

1 Tbsp H-E-B Cold Press Canola Oil with Garlic Flavor
8 Oz baby bella mushrooms, sliced
1 cup(s) red bell pepper, finely diced
1/3 cup(s) sweet onion, finely diced
1 pkg. Veggie Noodle Co. Zucchini Spirals (10.7 OZ)
16 Oz cottage cheese
4 Oz plain goat cheese
2 grade A large eggs
1/4 cup(s) H-E-B Pepper Topper Jalapeño Cilantro & Lime
1/3 cup(s) fresh cilantro, finely chopped
2 Tsp Adams Reserve Ranchero Seasoning
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Instructions

1
Heat a skillet over medium high heat. Add oil and mushrooms. Stir to coat and then leave alone to brown and pan roast for 5 to 6 minutes. Stir and let pan roast another 3 to 4 minutes to develop a deep brown color.
2
Add bell pepper and onion. Stir and cook for 4 to 5 minutes until they begin to soften. Remove skillet from heat.
3
Place zucchini noodles on cutting board, roughly chop 3 or 4 times to shorten noodles and place into warm skillet. Stir to combine. Place whole mixture into a 9" X 13" serving dish (dish should be safe for broiling).
4
In a blender combine cottage cheese, goat cheese, eggs, pepper topper, cilantro and ranchero seasoning. Blend until smooth.
5
Pour cheese mixture over top of noodles and spread gently in an even layer with a spatula. Place in oven. Cook for 18 minutes. Turn oven up to broil setting and broil for 1 to 2 minutes to gently brown. Serve immediately.
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