Lemony Spring Peas and Zucchini

Lemony Spring Peas and Zucchini PinThis Lemony Spring Peas and Zucchini recipe is a fresh and delicious Amelia special. She concocted this recipe from all of our favorite ingredients: zucchini, garbanzo beans, peas, onion and mushrooms. Adding the Lemon Sauce recipe adapted from the Minimalist Baker makes it all lemony and flavorful.

We tried to spiralize our zucchini, but the spiralizer we bought doesn’t work very well. It works ok for slicing, but the spiralizing blade did a better job of cutting my thumb than the zucchini. As long as the zucchini is thinly sliced, it works just as well.

If you’re using frozen peas, be sure to thaw them first or they won’t cook at the same rate as everything else.

You can substitute spaghetti squash or quinoa for the brown rice. You can also serve it without the rice and pair it with some Balsamic Marinated Baked TofuHealthy Butternut Squash or BBQ Tempeh.


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Lemony Spring Peas and Zucchini
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings Prep Time
6 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
15 minutes
Lemony Spring Peas and Zucchini
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings Prep Time
6 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
15 minutes
Ingredients
Spring Peas and Zucchini Ingredients
Lemon Sauce Ingredients
Servings: servings
Instructions
Let's Cook the Spring Peas and Zucchini
  1. Prepare the rice according to the package instructions.
  2. Thaw the peas if using frozen.
  3. Chop the green onions and parsley for garnish.
  4. Chop the onion, slice the mushrooms and slice or spiralize the zucchini.
  5. Drain and rinse the garbanzo beans.
  6. Heat 2 tbsp veggie broth in a large skillet. Add onion and steam fry over medium heat until onion is tender, about 3 minutes. Cover with a lid to prevent the broth from evaporating.
  7. Add the the peas, mushrooms, garbanzo beans, zucchini, dill and salt. Cook, uncovered, for another 2-4 minutes or until desired consistency. The veggies will cook quickly. Don't overcook them or they'll be mushy.
    Lemony Spring Peas and Zucchini Prep 1
Let's Cook the Lemon Sauce
  1. While the pea mixture is cooking, add cold milk to a saucepan. Slowly add the cornstarch and whisk to dissolve.
  2. Turn heat to medium and warm milk. Add the lemon juice, nutritional yeast and salt. Continue to cook until the sauce thickens, about 5 minutes.
Let's Serve the Lemony Spring Peas and Zucchini
  1. To serve, dish 1 cup brown rice and 1 1/2 cups of the peas and zucchini mixture into a bowl. Top with 1/3 cup of the lemon sauce. Sprinkle with 1 tbsp chopped green onion and 1 tbsp chopped parsley.
    Lemony Spring Peas and Zucchini
Recipe Notes

Serving size is 1 cup cooked brown rice, about 1 1/2 cups of the pea and zucchini mixture and 1/3 cup of the lemon sauce.

Lemon sauce recipe adapted from Creamy Vegan Lemon Asparagus Pasta over at Minimalist Baker.

Nutrition Facts
Lemony Spring Peas and Zucchini
Amount Per Serving
Calories 327 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Sodium 1401mg 58%
Potassium 641mg 18%
Total Carbohydrates 57g 19%
Dietary Fiber 7g 28%
Sugars 6g
Protein 11g 22%
Vitamin A 24%
Vitamin C 47%
Calcium 17%
Iron 17%
* Percent Daily Values are based on a 2000 calorie diet.

Please see our Medical Disclaimer.
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