Have you ever tried zucchini noodles? They are kind of a big deal right now with zucchini in season. And, let me tell you, they are surprisingly delicious.
In case you are wondering, they are not a noodle with zucchini as one of the ingredients. They are simply raw zucchini that has been cut into thin strips to resemble spaghetti-shaped pasta.
How do you cut the zucchini into spaghetti shaped pasta, you may ask? You have two options.
I went for the more affordable yet slightly more time-consuming option, the julienne peeler. It took a little practice but once I got the hang of it, it worked really well. It was kind of fun, actually.
What I love about zucchini pasta is that it is a healthy way to enjoy your favorite pasta sauces. Which, in my opinion is the best part about eating pasta; everyone agree? I don’t know about you, but when I eat pasta I feel like there is a lump at the bottom of my stomach and like I am ready to take a nap. The only time I didn’t feel that way was when I was on the swim team in high school and swimming two hours a day.
The solution is using zucchini noodles. They are a low-carb, gluten-free, and vegetarian way to enjoy your favorite pasta sauces while still feeling light and perfectly satisfied, instead of like dragging your feet.
So grab some zucchinis and your tool of choice and begin creating the healthiest noodles you’ve ever eaten. The sweet acidic grape tomato sauce perfectly accompanies the refreshing crisp zucchini noodles.
The next time you are craving some pasta try making zucchini pasta with grape tomato sauce. You will be pleasantly surprised!
- For Grape Tomato Sauce:
- 1 tablespoon butter
- 1 shallot, minced
- 4 cloves garlic, minced
- 3 cups cherry tomatoes, washed and dried
- ½ cup vegetable stock (or more if needed)
- Salt and pepper to taste
- Red pepper flakes to taste
- ½ teaspoon sugar
- 1 teaspoon fresh oregano, minced or ½ teaspoon dried oregano
- ¼ cup fresh grated Parmesan cheese
- Fresh basil leaves julienned, for garnish, optional
- For the Zucchini Pasta:
- 2 zucchinis washed and dried (you can use either green or yellow, or both. I used green for mine)
- 1 ear of sweet corn; remove the kernels using a sharp knife
- Fresh mozzarella cheese, optional
- For the Grape Tomato Sauce:
- In a large skillet with a tight-fitting lid, heat the butter over medium heat. Add the shallot and sauté until it has softened, about 3 minutes. Add the garlic and cook for 1 minute more.
- Add the cherry tomatoes, and vegetable stock. Turn up the heat to medium-high and place the lid on the pan. Allow to come to a boil and reduce to a simmer. Allow to simmer for 20 minutes, or until the grape tomatoes have begun to burst. You can help them along by mashing them with a fork.
- Add the salt, pepper, and red pepper flakes to taste. Add the oregano, Parmesan cheese, and sugar. The sauce should be thick. Remove from the heat and set aside.
- For the Zucchini Pasta:
- While the sauce is cooking prepare the zucchini noodles. Cut off each end of the zucchini, using a julienne peeler (or a spiralizer) to create long noodles down the length of the zucchini, working around the entire zucchini. Once you reach the seeds in the zucchini then you want to stop creating noodles, as the seeds are too watery for noodles. Place the noodles in a bowl.
- Add the sweet corn kernels to the zucchini noodles and toss. Divide the noodles among two plates, top with the grape tomato sauce. Garnish the grape tomatoes with basil and add slices of fresh mozzarella cheese to the zucchini for a protein-complete meal, if desired.