Zucchini Noodles with Marinara
Ingredients
- 1 tablespoon olive oil
- 2 pints cherry tomatoes quartered
- 4 cloves garlic finely chopped
- 2 large fresh basil sprigs
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 lb medium zucchini
- 2 tablespoons shredded Parmesan cheese if desired
Instructions
- In 8-inch skillet, heat oil over medium-high heat until hot.
- Add tomatoes, garlic and basil sprigs (do not remove stems), pushing basil sprigs into mixture.
- Cook 10 to 15 minutes or until basil starts to darken in color.
- Add salt and pepper; remove from heat.
- Remove basil sprigs by their stems with a fork.
- While sauce is cooking, make zucchini noodles.
- Using vegetable peeler, pull peeler down side of zucchini, making long strips.
- Stop when getting to the seedy core.
- Repeat with other sides of zucchini, until only seedy core is left.
- Repeat with remaining zucchini.
- Discard cores.
- Divide zucchini noodles among 4 serving bowls.
- Top with sauce; sprinkle with cheese.
Notes / Tips / Wine Advice:
This is a great recipe to use when zucchini is in season and abundantly available. Zucchini noodles are delicious with just olive oil, lemon juice, salt and pepper if you do not have time to make the marinara sauce.