Quickly stir-fried in a skillet these spiralized zucchini noodles are made with purchased pesto for a quick summer side dish.
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes
Yield:2 servings 1x
1 zucchini or summer squash, about 8″ (20cm) long
1 tbs butter
1 tbs salad olive oil
2 medium shallots, finely chopped
1 clove garlic, minced
1 cup cherry tomatoes, quartered
3 tbs pesto
handful fresh basil leaves, finely chopped
Spiralize zucchini into spaghetti strands.
Heat butter in a large skillet over medium heat.
Add shallots and sauté until tender, 4 – 5 minutes.
Add garlic, cherry tomatoes and sauté briefly
Add zucchini, basil, and sauté another 3 – 4 minutes, until tomatoes are soft and zucchini is just tender
Remove from heat, add olive oil, pesto, toss to combine and serve.
I use the larger size round noodle for these. If you use a smaller diameter you may want to reduce cooking time. Take them off the heat before they start rendering too much water. It works best with a large skillet so the noodles fry quickly rather than steam