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. Zucchini, tomatoes and basil are just made for each other, you can serve as a side dish, as suggested, or even as a main dish topped with some grilled shrimp or chicken.
Since grape tomatoes and zucchini are in season, I thought it would be a good time to revive this recipe from the archives.
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.
Calories: 117 • Fat: 5 g • Carb: 20 g • Fiber: 5 g • Protein: 4 g • Sugar: 2 g
Sodium: 31 mg • Cholest: 0 mg
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
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.
Hi, I’m Gina Homolka, author, photographer and recipe developer here at Skinnytaste.com. My food philosophy is to eat seasonal, whole foods and maintain good portion control (everything in moderation!). Let me help you navigate your way around the kitchen and teach you how to prepare delicious, light, fresh meals your whole family will love!