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Texas-Style Zucchini Noodles

Earth Nut Hatch Chili burger crumbles with zesty, spicy Zucchini Noodles – So much flavor and so easy to throw together!


  • 2 Hatch Chili Earth Nut Burgers (1 box)
  • 2 tbsp peanut or canola oil, divided
  • 1 red bell pepper, sliced thinly
  • 1 yellow bell pepper, sliced thinly
  • ½ small white onion, sliced thinly
  • 2 tbsp tomato paste
  • 2 garlic cloves, minced
  • ¾ cup vegetable broth
  • 3 medium zucchini, sliced into noodles or spiralized
  • Parmesan cheese for serving, optional
  • Salt and pepper to taste
  1. Heat 1 tbsp oil in a large skillet over medium heat. When hot, add the Earth Nut burger and cook, breaking up the patties into ½-inch pieces with a wooden spoon, until crispy on the edges and heated through, about 4 minutes. Transfer to a plate.
  2. Add the remaining 1 tbsp oil to the skillet and return to medium heat. When hot, add the bell peppers and onions and cook, stirring for about 4-5 minutes, until crisp-tender.
  3. Add the tomato paste and garlic and cook for 30 seconds, until fragrant and the veggies are coated.
  4. Add the broth and scrape any browned bits off the bottom of the skillet. Bring to a simmer for about 5 minutes, until the flavors are melded and the sauce has slightly reduced. Season to taste with salt and pepper. Stir in the cooked Earth Nut patties.
  5. Place the zucchini noodles in a mixing bowl or serving bowl. Add the contents of the pan on top of the zucchini noodles and let sit for about 5 minutes, to soften the zucchini. Sprinkle with cheese if you like and serve immediately.


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