Zucchini Noodles with Tomatoes, Fresh Mozzarella, and Basil
A fresh and vibrant vegetable dish made with sauteed zucchini, garlic, olive oil, tomatoes, fresh mozzarella, parmesan, and basil.
Servings: 6
Equipment
- spatula set
- measuring cups and spoons
Ingredients
- 4 - 5 Zucchini large sized
- 2 Tablespoons Extra-Virgin Olive Oil
- 3 Garlic Cloves diced
- 1-2 teaspoons Salt
- 1/2 teaspoon Pepper
- 1 cup Grape Tomatoes halved
- 8 ounces Fresh Mozzarella or Ciliegine Balls
- 1/2 cup Parmesan Cheese shredded
- Fresh Basil Ribbons
Instructions
- Using a spiralizer, spiralize zucchini into noodles or ribbons.
- Heat a large skillet over medium heat. Add olive oil and zucchini. After cooking for 1 minute, add garlic and *tomatoes (if you want to use oven roasted tomatoes, read note below).
- Continue to cook until al dente or desired tenderness.
- Sprinkle with salt and pepper and season to taste.
- When ready to serve, top with fresh mozzarella, parmesan cheese, and basil ribbons.
- *If you desire oven roasted tomatoes, preheat oven to 400 degrees. Spread tomatoes on a baking sheet and drizzle with 2 Tablespoons of olive oil and sprinkle with sea salt. Bake for 10-15 minutes or until tomatoes begin to burst. Add to zucchini right before serving.
Nutrition
Calories: 244kcal | Carbohydrates: 12g | Protein: 15g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 36mg | Sodium: 783mg | Potassium: 871mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1117IU | Vitamin C: 56mg | Calcium: 343mg | Iron: 1mg
