Sautéed Zoodles with Garden Tomatoes
This dish is fresh from the garden with just a few ingredients. The key is to spiralize the zucchini into thick noodles a.k.a. zoodles. I use this simple tool. Click on the link below to order.
Cook Time5 minutes
Additional Time5 minutes
Total Time10 minutes
Yield: 4 servings
- 2 large zucchini
- 1 shallot, minced
- 2 garlic cloves, minced
- 1 cup chopped tomatoes
- olive oil to drizzle (I prefer basil infused)
- 1/4 cup pine nuts
- zest of 1 lemon
- sea salt + freshly ground black pepper, to taste
- handful of fresh lemon verbena (use basil if you can't source this herb)
- parmesan cheese, for garnish
Spiralize zucchini into the largest size noodle option.
Heat a wok over medium-high heat and then add a few tablespoons of olive. Once oil is hot, saute minced shallot and garlic cloves for a few minutes. Remove sauteed aromatics and set aside.
In batches saute zucchini in wok for a few minutes and set aside.
Toast pine nuts in wok until they are lightly browned and smell nutty.
Add zucchini, aromatics (shallots + garlic), chopped tomatoes to wok with pine nuts.
Remove from heat and add lemon zest and season with sea salt + freshly ground black pepper. Stir in a few drizzles of basil olive oil and lemon verbena.
Garnish with parmesan cheese.
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