Zucchini Noodles with Blistered Tomatoes

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Serves 2 to 4 | Start to finish: about 45 minutes

Spiral vegetable slicers are a convenient way to create fun pasta-like noodle dishes.

ESEACreating oodles of healthy noodles is so simple with a spiral slicer — with a twist of the handle, you can turn raw vegetables into a variety of long noodle or ribbon shapes. This recipe uses a spaghetti-size cutter attachment to create the long pasta-like noodles. If you don’t have a spiral slicer, you can use a julienne vegetable peeler. “Spiralized” zucchini cooks very quickly, which also makes it a perfect weeknight meal option. And, if you have an abundance of zucchini growing in your garden, it’s a great way to stay on top of your harvest.

INGREDIENTS:
1 medium green zucchini, trimmed

1 medium yellow zucchini, trimmed
1 quart cherry tomatoes, halved
1 large shallot, peeled and thinly sliced (about 1 cup)
1 tablespoon minced garlic
1 medium red jalapeno pepper, seeded and thinly sliced
1/4 cup rice bran oil or alternative high-heat oil
fine sea salt and fresh ground black pepper to taste
2 tablespoons rice bran oil or alternative high-temp cooking oil
2 tablespoons coarsely chopped oregano
extra virgin olive oil, to garnish
Parmesan cheese, grated, to garnish

STEPS:
Position an oven rack in the center of the oven. Preheat oven to 400°F.

Using a spiral vegetable slicer or a julienne vegetable peeler, cut green and yellow zucchini lengthwise into long, thin strands or strips. Set aside until ready to cook.

In a large bowl, toss the tomatoes, shallot, garlic, and jalapeno pepper with 1/4 cup of rice bran oil. Lightly season with sea salt and black pepper. Spread mixture evenly on a baking pan and roast 20–25 minutes, or until tomatoes are blistered. Halfway through baking, turn mixture with a spatula and rotate the pan for even baking. Keep the blistered tomato mixture warm until ready to toss with the noodles.

Heat a large skillet over medium-high heat, about 2 minutes. Add 2 tablespoons rice bran oil and heat until shimmering. Add the zucchini noodles and saute quickly, just until heated through, about 1 minute. You want the noodles to be a little firmer than al dente. Cook in 2 batches if necessary to cook quickly and not overcrowd the pan. Add the blistered tomatoes with all of the juices to the pan and toss quickly with the noodles until just heated through. Turn off the heat and add the oregano. Serve garnished with olive oil and grated parmesan cheese.

 

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