Prep Time: 20 mins
Total Time: 40 mins
Makes 6 servings
3 lb zucchini, spiralized
3 Tbs pine nuts, lightly toasted
4 Cloves garlic
1 qt cherry/grape tomatoes, halved
1 Tbs olive oil
1/4 tsp salt
1 tsp dried oregano
3 Tbs olive oil
1 lemon, zested and juiced (about 1 teaspoon zest and 2 1/2 teaspoons juice)
Salt and pepper, to taste
Optional: A sprinkle of a cheese like crumbled feta, goat or grated Romano and minced fresh basil.
Preheat oven to 375°F.
Spiralize zucchini using a spiralizer, or purchase pre-spiraled in produce section.
Toast pine nuts in a dry pan over low-medium heat. Stir frequently for about 3-5 minutes until they are golden brown.
Press or mince garlic.
Wash and halve tomatoes.
Toss tomatoes with oil, salt, and oregano. Roast for about 15-20 minutes until browned and soft. Remove from oven and set aside.
Meanwhile place zucchini in a large bowl with a few pinches of salt.
Toss well and set aside to sweat while you prepare lemon-garlic sauce.
Place olive oil, lemon zest, lemon juice, and garlic in a small sauté pan.
Gently warm until fragrant.
Press zucchini noodles between 2 paper towels to remove excess moisture.
Add zucchini noodles to pan and stir warm through (3-4 minutes tops). Remove from heat.
Toss in tomatoes, and feta and basil if using. Season with salt and pepper. Serve immediately.
Note: This is one of my favorite Friday night dinners. Use the garlicky noodles as a base for any vegetable. I love tossing the hot noodles with chopped fresh baby spinach. Add a protein like turkey meatballs, leftover chicken or shrimp to make it heartier. This version has a few tweaks to the print version below, according to how I enjoy making zoodles. Don't be afraid to experiment in your kitchen!
Recipe Source: Living Plate RX