What are zoodles? Zucchini noodles, of course! I used a spiralizer to turn my plentiful garden zucchini (what do I do with all this zucchini?) into a “pasta” dish made with zucchini noodles.
This recipe is a quick, fresh, healthy, delicious alternative to a traditional pasta made with wheat noodles. Besides, it’s fun to make zoodles and spiralizers are reasonably priced.
Here is the spiralizer I purchased, it was made by a German company, Lurch. They have since made an updated version from this one. You can purchase one on Amazon.
There are many spiralizers available online or in kitchen stores, so find one that fits your budget.
As with any recipe, this will taste best if you make it with tomatoes and zucchini from your garden, and if you don’t have a garden make this dish in the summer when tomatoes and zucchini are in season.
Zoodles & Fresh Tomato Sauce
Ingredients
- 4 small zucchini
- 1 cup fresh basil
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic
- 3 tomatoes, medium-sized
- 2 teaspoons lemon juice
- ¼ cup parmesan cheese, fresh grated
- 1 teaspoon salt, or to taste
- 1 teaspoon fresh ground black pepper
Equipment
- Spiralizer
- Garlic press (optional)
- Large sauté pan
- Cheese grater for parmesan
Directions
- Wash zucchini, and trim off top. Use spiralizer to make “zoodles.”
- Cut tomatoes into cubes, peel and mince garlic, wash, pat dry and dice basil. Keep all separate.
- Turn heat to medium high, add olive oil to the sauté pan. Wait one minute and then add the garlic. Stir and simmer one minute.
- Add the zoodles and mix with the oil and garlic in the pan.
- Next, add the tomatoes and simmer on medium high heat until for a few minutes, until “zoodles” are just tender and tomatoes are starting to cook down.
- Add the basil, lemon juice, salt and pepper. Mix gently.
- Finally, turn off heat, mix in the parmesan cheese.
- Serve.
If you like this recipe, try other vegetarian recipes.
