Zucchini noodles with tomatoes, mozzarella & garlic sauce

You've probably already heard, spaghetti squash, SO last year. Zucchini noodles... all the rage. I thought I'd give them a try since I'm a crazed pasta lover these days and could probably afford to cut back on the gluten. First things first, you have to get your hands on a spiralizer (isn't that the weirdest name?) The cheapest option is going to be the Veggetti but I had a gift certificate so I splurged for the Paderno Spiralizer. Then you gotta get your hands on 3-4 zucchinis and start spiralizing!  

The key to a good zucchini noodle is the draining and drying process. I suppose you can go full-on wet noodle, but if you plan to heat up the noodles at all you're going to want to drain them first. 

Once the zucchini pasta is cut, liberally apply salt to the noodles and drain them in a colander for at least 20 minutes to remove some of the moisture. Then lay the noodles on a dish towel to dry for an additional 5 minutes. While your noodles are getting less moist, prepare your sauce or additional mix-ins. My full recipe is below. 

What I will say is that I was completely surprised by how much I liked the zucchini noodles (as in, it didn't feel like a disappointing substitution for pasta) and how filling they were. I will definitely try zucchini noodles with a hearty ragu this fall and let you know how it turns out!

Zucchini Noodles with Cherry Tomatoes, Mozzarella and Garlic Sauce
Serves 2-3

3 large zucchini, spiralized and drained
1/4 cup of extra virgin olive oil
1 tablespoon of butter
3 cloves garlic, minced
1 tsp red pepper flakes
1 tsp freshly ground black pepper
1 cup cherry tomatoes, halved
1 cup mozzarella cheese, cut or torn into 1/2 inch cubes
1/4 cup freshly grated Parmesan cheese

In a saute pan, add olive oil and butter and put on medium heat until butter is melted. Add garlic, red pepper flakes and black pepper and heat until garlic is fragrant and golden. 

Add tomatoes and cook for another minute or two until the tomatoes begin to soften. 

Remove pan from heat. Add zucchini noodles and mozzarella to the pan and toss with the garlic sauce and tomatoes. Top with parmesan cheese and serve immediately. 


  1. Good compact vegetable spirilizer . Doesn't take up a lot of space in the kitchen and easy to use. Works best on softer veggies, like zucchini. Great for making zoodles, it is nice that it comes with the little brush for cleaning, because little pieces of food do get stuck in there and would be difficult to get out without the brush….

  2. Low fat tofu shirataki noodles help those on a proper diet lose weight due to the high fiber content. Fiber passes straight through the body, acting as a cleansing agent. Japanese restaurant Toronto


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