If you are looking to add more vegetables into your daily routine, this is the recipe for you! We make noodles out of zucchini simply using a vegetable peeler, no fancy equipment required! We pair the noodles with sweet, Jersey fresh cherry tomatoes which are the star of this sauce; you won’t miss the jar of marinara at all!
Ingredients:
¼ cup olive oil, divided
4 cloves garlic, minced
2 pints cherry tomatoes, halved
¼ teaspoon salt
¼ teaspoon black pepper
¼ cup fresh basil leaves, chopped
2 medium zucchini
¼ cup grated parmesan cheese
Directions:
- In a large sauté pan, heat 2 tablespoons olive oil over medium heat. Add garlic and cook until just fragrant, about 30 seconds. Add halved tomatoes to the pan, cover and simmer for 8-10 minutes until tomatoes are slightly softened. Slice the cucumbers into ¼ inch thick pieces (Kids can do this with plastic knives)
- Stir in salt and black pepper. Using a potato masher, or fork, smack tomatoes down to release their juices. Cover again and simmer 5 more minutes or until tomatoes are complete softened.
- Mash sauce again with potato masher I you prefer less chunky sauce. Stir in chopped basil and set aside.
- While sauce cooks, prepare zucchini noodles. Using a vegetable peeler, peel thin strips of zucchini, lengthwise into long ribbons and set aside.
- Once sauce is ready heat 2 tablespoons olive oil over medium-high heat in a separate large sauté pan. Add zucchini noodles and toss for 1-2 minutes until just warmed. Serve immediately.
- Serve zucchini noodles topped with fresh cherry tomato sauce and 1 tablespoon grated parmesan cheese.
Yield: 4 servings (½ cup noodles with ½ cup sauce and 1 tablespoon cheese per serving)
Nutrition Facts: 209 Calories; 16 g Fat (3 g Saturated Fat; 0 g Trans Fat); 4 mg Cholesterol; 232 mg Sodium; 15 g Carbohydrate (4 g Fiber, 9 g Sugar, 0 g Added Sugar); 5 g Protein; 14% Daily Value (DV) Vitamin A; 40% DV Vitamin C; 0% DV Vitamin D; 13% DV Calcium; 7% DV Iron; 15% DV Potassium