I think it was on an episode of MasterChef Junior that I heard the quote "what grows together, goes together" which makes so much sense.
Since grape tomatoes and zucchini are in season, I thought it would be a good time to revive this recipe from the archives.
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I've been using the thicker blade on my Paderno Spiral Vegetable Slicer to make my zoodles (zucchini noodles). I like the larger noodle because it has more of bite and I'm careful not to overcook them so they don't get soggy. Under two minutes is all they need, then I quickly remove them from the hot skillet or they will keep cooking.
Quick Spiralized Zucchini and Grape Tomatoes
[post_ads]Servings: 2 • Size: 1 cup • Old Points: 2 • Weight Watcher Points+: 3 pt
Calories: 117 • Fat: 5 g • Carb: 20 g • Fiber: 5 g • Protein: 4 g • Sugar: 2 g
Sodium: 31 mg • Cholest: 0 mg
Ingredients:
- 1/2 tablespoon olive oil
- 3 garlic cloves, chopped
- 3/4 lb grape tomatoes, cut in half
- pinch red crushed pepper flakes
- Kosher Salt and freshly ground black pepper, to taste
- 1 tbsp chopped fresh basil
- 1 large zucchini, spiralized with thicker blade
Directions:
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In a large non-stick pan set over high heat, heat the oil. Add the garlic and cook until golden, 30 seconds. Add the tomatoes, and crushed red pepper flakes, and season with salt and pepper. Reduce the heat to low. Simmer, covered, until the tomatoes soften, 15 minutes.
Increase heat to medium-high, stir in the zucchini and basil, season with salt and cook 2 minutes. Serve right away.
Makes 2 cups.
Source : Skinnytaste
