Zucchini Noodles With Tomatoes Fresh Mozzarella And Basil Food

ZUCCHINI NOODLES WITH TOMATO, BASIL & PARMESAN

Steps:

• Spiralize the zucchini.
• In a large skillet, heat the olive oil over medium heat. Sauté spiralized zucchini for about 3 minutes. Add the garlic and cook another minute or so. Toss in sliced fresh cherry tomatoes. Heat just until the tomatoes are warm. Add in the crushed red pepper flakes, kosher salt and pepper. Toss to combine evenly.
• Remove from the heat. Sprinkle on torn fresh basil and freshly grated Parmesan cheese. Twirl!
• Double the portion for a (very) light dinner or plate these zoodles with a side of salmon and a glass of white wine served on a backyard deck.

ZUCCHINI NOODLES WITH TOMATOES, FRESH MOZZARELLA, AND BASIL

Steps:

• 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.

BAKED ZUCCHINI WITH MOZZARELLA AND TOMATOES

Steps:

• Preheat the oven to 450 F.
• In a medium bowl mixed together sliced zucchini, Italian herbs, salt, pepper and 1 tbsp of olive oil. Set aside for 5 minutes.
• Spray a medium size casserole dish with a baking spray and arrange zucchini followed by garlic, tomatoes and basil.
• Spoon the tomato sauce on top followed by sliced Mozzarella and a final drizzle of 1 tbsp of olive oil.
• Bake for 15-18 minutes until Mozzarella is bubbly and melted.

FRESH ZUCCHINI AND TOMATO TART WITH MOZZARELLA AND BASIL

Steps:

• Line a baking sheet with parchment paper; secure with masking tape. Sprinkle the paper with cornmeal. Unroll dough onto paper; let stand 5 minutes. Pat dough into a 12-inch square. Arrange zucchini and tomato over the dough, leaving a 1-inch border. Sprinkle evenly with salt and pepper. Fold edges of dough over zucchini and tomato (dough won't completely cover the zucchini and tomato).
• Bake at 400° for 15 minutes or until the dough is lightly browned. Top with cheese; bake 5 minutes or until cheese melts. Drizzle with oil; sprinkle with basil. Cool on baking sheet 10 minutes on a wire rack.

SAUTEED ZUCCHINI WITH CHERRY TOMATOES, GARLIC AND BASIL

Steps:

• Heat a 10-inch skillet over medium-high heat; add the olive oil, swirling to coat the pan. Add zucchini; cook, stirring often, until slightly browned, about 2 minutes.
• Add the garlic; cook, stirring, until just fragrant, about 30 seconds. Add the tomatoes; stir until softened, about 1 minute. Stir in the basil, salt and pepper to taste.