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Zucchini Noodles with Cherry Tomatoes
Moses Family, Beachwood, OH
“Our family is trying to go low carb. These zucchini noodles fit the bill. This recipe is so delicious, and the rage now is using the spiralizer . . . a perfect combo!”
Stacy Moses
INGREDIENTS Serves 2
1 zucchini or summer squash 2 teaspoons olive oil
1 large red onion, thinly sliced 2 garlic cloves, minced
1 cup cherry tomatoes, quar- tered
Handful of fresh basil leaves, thinly sliced
2 tablespoons extra-virgin olive oil
1 tablespoon white balsamic vinegar
PREPARATION
1. Spiralize the zucchini into spaghetti strands. Set aside.
2. Heat the olive oil in a non- stick skillet over medium heat. Add the onion and cook, stirring occasionally, until tender, 6 to 7 minutes. Add the garlic and cherry tomatoes and cook, stirring occasionally, for about 30 seconds. Add the zucchini and basil and cook, stir-
ring occasionally, until the tomatoes are soft and the zucchini is just tender, 3 to 4 minutes.
3. Remove the pan from
the heat. Drizzle with the extra-virgin olive oil and vin- egar, toss to combine and serve.
138 – TASTE OF HOME