Zucchini Noodles with Cherry Tomatoes, Basil and Parmesan Cheese
These zucchini noodles, also called zoodles, make a beautiful side dish with ingredients straight from the garden. Perfect for a farm-to-table dinner or just another way to eat a bumper crop of zucchini.
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Servings: 4 servings
Ingredients
- 2 medium zucchini
- 2 tablespoon olive oil
- 1 garlic clove, minced
- 1 shallot, finely chopped (or 2 tablespoon onion)
- 6-8 cherry tomatoes
- ½ cup fresh basil leaves, cut or torn if large
- ¼ cup grated Parmesan cheese
- salt and pepper to taste
- OPTIONAL – zucchini blossoms for garnish
Instructions
- Trim and spiralize zucchini. Alternately, make long ribbons using a vegetable peeler and slice into thin strips.
- Heat oil over in large saucepan over medium heat.
- Add garlic and shallot, cook for 2 minutes.
- Increase heat to medium high then add zucchini in centre of the pan and place cherry tomatoes around the edge.
- Gently turn the zucchini noodles using tongs or a pasta stirrer, making sure all zucchini touches the pan. Cook for 4-5 minutes until zucchini is wilted but still has a crunch.
- Add basil, Parmesan cheese, salt and pepper. Stir and cook for 1 minute.
- Garnish with zucchini blossoms if available. Serve immediately.