Today’s recipe is inspired by my delivery of fresh vegetables from Rice Family Harvest in Oregonia, Ohio. Everything here was delivered Sunday except the basil which came from my garden.
Zucchini and Squash Noodles with Roasted Tomatoes & Fresh Basil
This quick, easy, seasonal dish is loaded with vitamins and antioxidants.
Ingredients
- 1 pint cherry tomatoes halved
- 1 small red onion diced
- 3 small bell peppers or ½ of a large red, orange, or yellow pepper, diced
- 2 tablespoons garlic-infused olive oil to taste
- Kosher salt and black pepper to taste
- Pinch of red pepper flakes
- 1 medium zucchini
- 1 medium yellow squash
- 1 cup fresh basil thinly sliced (chiffonade)
- Optional: freshly grated Parmesan
Instructions
Preheat oven to 425°F.
- In a large cast iron or oven-safe skillet, combine the cherry tomatoes, diced onion, and peppers. Drizzle with olive oil, season with salt, pepper, and red pepper flakes. Toss gently to coat.
Roast for 15 minutes.
- The tomatoes will soften and begin to caramelize—this builds the flavor.
Spiral the squash.
- While veggies roast, spiralize the zucchini and squash into noodles. Lightly salt and set aside.
- Pro tip: use kitchen shears to snip the noodles once or twice so they’re easier to eat.*
Sauté and finish.
- Remove the skillet from the oven and transfer to the stovetop over medium-high heat. Add the squash noodles and sauté for 3–5 minutes, until the liquid has evaporated and noodles are tender but not soggy.
Add the basil.
- Turn off the heat and stir in the fresh basil until incorporated.
Serve.
- Enjoy as-is, or top with Parmesan. Pairs well with grilled shrimp or lean protein.
Notes
Note: If you don’t have garlic-infused olive oil, add some minced garlic.
