Garlic Parmesan Zucchini

Ingredients:

4 medium zucchini (about 2 lbs); you can also use yellow squash
3 tablespoons extra virgin olive oil
1 tablespoon minced garlic (3 to 4 cloves)
1/4 to 1/2 teaspoon crushed red pepper flakes
2 medium tomatoes, chopped, see note (about 12 oz)
1/2 cup shredded Parmesan cheese, plus more for serving
1 cup basil leaves, torn into pieces
1 teaspoon cornstarch
2 teaspoons cold water
Salt, to taste

How to make Zucchini Noodles

The easiest way to make zucchini noodles is to use a spiralizer. They make long, curly noodles in minutes.
This is a great tool to add to your kitchen. Just google it – you can get them online easily. You can also use a julienne vegetable peeler. These come in at under $10 and might even be hiding in your kitchen gadget drawer right now. Most mandolin slicers will make noodles, too. You can also use a standard vegetable peeler and make wide noodles. Once you’ve got noodles, you’re ready to cook them.

Directions

  1. Trim and spiralize the zucchini or use peeler to make wide strips. Cut extra long noodles so that they are
    about the length of spaghetti.
  2. Add olive oil, garlic, and the red pepper flakes to a large, deep skillet. Turn to medium heat. When the oil
    begins to bubble around the garlic, add the zucchini noodles. Toss the noodles with pasta tongs and cook
    until al dente — they should be wilted, but still have a crunch; 5 to 7 minutes. Do not let the noodles cook
    any longer or else they will become mushy. As they cook, keep tossing so that all the zucchini noodles
    have a chance to hit the bottom of the skillet.
  3. Stir in the tomatoes, basil, and Parmesan cheese. Cook for one minute. Use pasta tongs to transfer the noodles, tomatoes, and basil to a serving dish. Leave the liquid in the skillet.
  4. Bring the liquid to a simmer. Combine cornstarch and cold water in a small bowl then whisk into the
    simmering liquid. Cook, while whisking, until the liquid thickens to a sauce; about 1 minute. Taste the
    sauce and season with salt.
  5. Pour the sauce over the zucchini, tomatoes, and basil. Finish with more Parmesan cheese on top and
    serve immediately.

Makes 1 cup

By | 2017-09-07T12:02:36+00:00 September 7th, 2017|Recipes|0 Comments