Have you seen all the recipes for zucchini noodles popping up? Well, it’s with good reason. Even people who don’t like zucchini somehow like zucchini noodles. When they are spiraled to resemble noodles, they taste different than the chucks, slices or strips that we are used to. Even picky kids are known to think that this way is okay. With the bounty of zucchini coming in from the farmers’ markets right now, it’s the perfect time to buy a spiralizer (I have the $15 variety) and see if you aren’t just as crazy for these noodles as we are!
Today’s recipe uses zucchini noodle with another favorite: roasted cherry tomatoes. But, just so you know, cooking the zucchini noodles with butter for two minutes and then sprinkling with some Lawry’s Seasoning Salt—and nothing else—is pretty darn tasty on it’s own. But, we’re taking it to the next level and you can, too. Super simple.
First, you’ll want to roast the cherry tomatoes as while they are roasting, you can complete the zucchini noodles and thus have dinner ready in less than 30 minutes. For our recipe on roasting cherry tomatoes, please see here.
While the tomatoes roast, get your spiralizer out and make those noodles! Just insert the zucchini and twist. Of note, those extra thick zucchinis are too big for this. Stick with a medium sized zucchini for best results.
With so many people enjoying pasta, but wanting a substitute, trying out zucchini noodles is a must. Use with your favorite pasta sauce, make it with a thai peanut sauce or toss with a pesto sauce. You’ll be amazed at how different this vegetable can taste when simply prepared in a different way.
SB note: you can find the $15 spiralizer at Target and Walgreens.