I make zucchini noodles (aka 'zoodles') often. I love that they are so light, and because of the high water content in zucchini, they are also quite filling!
Ingredients
Recipes serves 2-3
5 tbsp olive oil + extra
4 large green zucchini
1 pack of Apéro Cherry Tomatoes (or a pint of cherry tomatoes)
2 small shallots, chopped
2 garlic cloves, thinly sliced
salt and pepper to taste
Preparation
For the Roasted Tomatoes:
Preheat oven to 350ºF. Grease a small sheet tray with a drizzle of olive oil, add tomatoes. Drizzle tomatoes with 1 tbsp of olive oil. Season with salt and pepper. Let tomatoes cook for approximately 8 -10 minutes, or until tomato skins break. Remove from oven and set aside.
For the Zoodles:
Using a spiralizer, spiralize the zucchini and place them into a bowl (you can also purchase pre-spiralled zucchini).
In a large pan, add 3 tbsp olive oil, shallots and garlic. Sauté on medium heat for a couple of minutes. Add the zoodles to the pan. Sauté for about 5 -7 minutes or until zoodles are soft but still al dente - season with salt and pepper. Add half the tomatoes and mix until all ingredients are well combined for an additional minute or so. Taste and add salt, if needed.
The zoodles will release some water. To serve, I like to use a spaghetti serving spoon to plate the zoodles. Finish with a drizzle of olive oil and top the zoodles with remaining tomatoes.
ENJOY!
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