Add the onion and sauté over low heat for 8 minutes, or until starting to brown. Heat the remaining olive oil in a large skillet. Remove to a small bowl and set aside.Ĭut the zucchini with a julienne peeler or a spiralizer. Bake for 10 minutes, or until the tomatoes start to break down a little. Toss the cherry tomatoes with 1 teaspoon olive oil and place on a rimmed baking sheet. Salt and freshly ground black pepper to taste Print Zucchini Noodles with Tomatoes, Almonds and BasilĤ teaspoons extra virgin olive oil, dividedġ½ cups small cherry tomatoes (the fresher and sweeter the better)Ģ medium zucchini, julienned (see note above)ġ medium yellow onion, halved lengthwise and thinly slicedĢ tablespoons slivered (not sliced) almonds, toasted ![]() I enjoyed every last bite without guilt, and I urge you to do the same. If you’re a calorie or carb counter, this dish has 255 calories and 27 grams of carbs per serving. I’m sure it would be equally delicious that way – but sungold tomatoes are growing in my back yard, and I find them irresistible. If you want to cut down the carbohydrates further, use the roasted red peppers in place of the tomatoes. There’s something about the crunch of the almonds with the sweetness of the tomatoes and the slightly sour lemon … it’s just fantastic. I’ve gotta say, my expectations weren’t sky-high for this dish, but it’s easily my favorite recipe of the year so far. And I used Meyer lemon for its subtle tang. I went with almonds instead of pine nuts, cherry tomatoes instead of roasted red peppers, and basil instead of mint. This time, of course, the zucchini itself stood in for the pasta. I think the original had pasta tossed with a sauté of thinly sliced zucchini, onions and roasted red peppers, with white wine and some toasted pine nuts, mint and lemon added at the end. I based this dish on an old favorite recipe from an old cookbook called The Vegan Gourmet. Perfect if you’re gluten-free – reducing your carb intake, as I am right now. Of course, zucchini noodles aren’t pasta – but the shape that does evoke the experience of eating a plate of spaghetti. With either one, you get perfect spaghetti-shaped zucchini in no time. ![]() To make zucchini noodles, you really should buy a julienne peeler or vegetable spiralizer. I thought they were only a raw food trend and that didn’t interest me much – but turns out you can have your zucchini noodles cooked, too. Oh, zucchini noodles, where have you been all my life? Yes, despite the fact that “zoodles†are all over the Internet, I have somehow missed out on them until now.
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