Zucchini Noodles With Garlic-Roasted Tomato Sauce

About the Recipe

Ingredients

Makes 4 Servings

green zucchini squash (2 medium)
yellow squash (2 medium)
shallots (2 medium)
chopped garlic (1 tbsp.)
cherry tomatoes, halved (10)
olive oil (4 tbsp.)
salt (to taste)
pepper (to taste)
fresh basil (to taste)

Directions

1. First, wash and dry the squash and zucchini. Then, cut off the stems and cut the squash and zucchini in half. Use a vegetable spiralizer to turn the squash and zucchini into spaghetti-shaped noodles.

   
   
   

2. Peel and cut shallots into thin rounds.

   
   
   

3. Add olive oil (if using) to a 24-inch skillet and heat until smoky. If you prefer, omit the oil by replacing it with water or by using a nonstick pan. Turn heat down to medium and add shallots, garlic, and zucchini and squash noodles.

   
   
   

4. Stir with a wooden spoon for 2 minutes. Add cherry tomatoes. Cook for 5 minutes while stirring.

   
   
   

5. Finish with seasoning and fresh basil and serve hot in a bowl with fresh basil and scallions.

   
   
   

Nutrition Facts