A quick, easy, Vegan and Paleo “pasta” dish screaming summer! I like to serve these Zucchini Noodles with Fresh Tomato Sauce as an appetizer, or as the “Primo” for a traditional Italian multi-course meal.
If you’re planning a traditional Italian meal my Herb Marinated Grilled Pork Chops would make an ideal “Secondo”!
This is a simple and flavorful dish that I have been making for years. I used to make it with fresh, handmade pasta from Severino Pasta when we lived nearby them in Collingswood, NJ.
Now, I substitute the pasta for homemade zucchini noodles, keeping it light, low-carb, Paleo and Weight Watchers friendly.
The key to this dish is using the freshest basil and ripest grape or cherry tomatoes you can get your hands on. This is truly seasonal food because those two ingredients are at their peak in the Summer.
- If you are serious about making zucchini “noodles” (or noodles out of almost any vegetable), I highly recommend you invest in a Spiralizer. I do have this tutorial for making zucchini noodles using a mandolin, but the spiralizer is a game-changer when it comes to the “noodle” texture!
- These images were photographed by Pamela Bolig from Bolig Photography. I whipped this up for her at her house, she took some amazing (right?) photos and then her and her hubby had it as part of their dinner!
- 4 medium zucchini, prepared as “noodles”
- 2 Tablespoons extra virgin olive oil
- 1 cup ripe grape or cherry tomatoes
- ½ teaspoon kosher salt
- 12 to 15 turns freshly ground pepper
- 2 large cloves garlic, crushed
- splash white wine
- handful fresh basil leaves, chiffonade cut
- Wash zucchini, peel off skin and use a mandoline or spiralizer to create “noodles”. (Click here for a tutorial if you are not familiar.) Place “noodles” in a mesh strainer and generously salt. Allow to sit for at least 30 minutes, discard liquid and gently squeeze out any remaining liquid from the noodles.
- Wash tomatoes and remove any stems. Set aside to dry.
- Grab a handful of fresh basil leaves, place in a flat pile, roll up and thinly slice.
- Place a large frying pan over medium high heat. Once very hot, add olive oil and then tomatoes. Cook tomatoes, stirring occasionally for 5 to 7 minutes until they are blistered and starting to burst.
- Sprinkle kosher salt and pepper over tomatoes, add in crushed garlic and a splash of white wine. Continue cooking, stirring constantly, for 1 minute until garlic is fragrant. Use the back of a wooden spoon to crush the tomatoes and release their juices.
- Toss zucchini “noodles” into frying pan, stir to combine and cook until noodles are heated through, about 3 to 4 minutes.
- Remove from heat, adjust salt and pepper if necessary, toss with fresh basil, serve and Enjoy!