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.), optional
• 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