Zucchini Noodles Recipe (Zoodles)
These are perfect for gluten free cooks. Skip the noodles and keep the veg! This is a quick and easy late-summer recipe that everyone likes. If gardeners are trying to give you zucchini, take it and make zoodles.
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.
Notes
Zoodles are fast food. Don't leave the stove, this dish is done in minutes!
