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Zoodles in Tomato Basil Sauce

Salads

Gluten Free

Vegetarian

Lunch/Dinner

Sides

It’s squash season everyone! There are two ways I like to eat squash (or zucchini):

As noodles, to curb that pasta craving
Grilled on the BBQ with salt, pepper and some grass fed butter. YUMM.

Prep Time:

15 mins

Cook Time:

15 mins

Total Time:

30 mins

Serves:

4-6

Ingredients:

3 medium zucchinis, spriralized 2 TBSP olive oil
2 cloves garlic, minced
⅔ diced red onions
6 medium very ripe tomatoes, diced salt and pepper, to taste
1 handful chopped basil + more to garnish
¼ cup goat’s cheese
red pepper flakes, to taste

Directions:

Heat a pan over medium heat
Add the olive oil, garlic and onion
Once onion is translucent (2-3 minutes), add the tomatoes, salt and pepper and red pepper flakes
and saute another 3-4 minutes until tomatoes are cooked
While this is cooking, spiralize the zucchini noodles
Top the zoodles with the sauce, basil and goat cheese
It tastes best if you’ve added the sauce to the zoodles about 15 minutes in advance

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