Brussels & Zucchini Spaetzel
Using only Northcast Dry Rub Seasoning!
a simply delicious lunch that can be prepared using any 2 veggies you’re craving.
For me this week, it was Brussels sprouts and zucchini!
Heat up a pan to 350 and add 1-2 tbsp of olive oil.
Boil a pot of water for Spaetzel (or other egg noodles)
Wash and cut brussel sprouts into halves, zucchini into half moons. (I also added some chopped green pepper)
Add the brussel sprouts to the pan, cooking on medium/low for about 5 minutes, and stirring/flipping occasionally with a spatula.
Finish the noodles, drain, toss in olive oil, and set aside.
Remove the brussel sprouts and add the zucchini, add more oil if needed and cook until it reaches your desired tenderness (2-4 minutes for me)
Add brussel sprouts back to the pan, season with Northcast Dry Rub and toss until all veggies are coated.
Serve a scoop of Spaetzel in a bowl topped with the veggies and ENJOY!
