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Lemony Edamame Zoodle Dish

Lemony Edamame Zoodle Dish

1 (12-16 oz.) package of each zoodle (zucchini, yellow squash, butternut squash, carrots)
Olive oil
2 (8-oz.) frozen package of shelled edamame (cook according to package directions, drain)
1 c. Kraft Zesty Lime Dressing
2 (6-oz.) containers fresh pico de gallo
Dried red chili peppers, desired amount
Salt/black pepper
Juice of 2 lemons

  1. Place all 4 containers of zoodles in a strainer. I like to rinse them and shake off excess water.
  2. In a large bowl, place the zoodles.
  3. Season with salt, black pepper, the lime dressing, olive oil, pico and red chili peppers.
  4. Mix well.
  5. Add the edamame beans. Mix well.
  6. Spray a large rimmed baking pan with PAM.
  7. Spread the zoodle mixture evenly on the pan.
  8. Place in 350 oven for 15-20 minutes. Stir occasionally. Roast until tender.
  9. Remove from oven. Stir again. Taste for seasoning, if needed.
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