November 21st, 2024
Recipes
Zoodles with Sun-Dried Tomatoes
Valentina P
- Difficulty
•
- Time 10"
These Zoodles with Sun-Dried Tomatoes are EPIC. A bed of super creamy squash puree, piled high with warm zucchini noodles sautéed in garlic and olive oil. Light, easy, and delicious.
How To MakeDiet Type: Plant-based
Shopping List
- 1 large zucchini
- 1 tablespoon olive oil
- 2 tablespoons sun-dried tomatoes packed in oil, chopped
- 1 garlic clove, sliced
- 1/4 cup silky butternut squash purée
- salt and pepper, to taste
Instructions
- Step 1: Prepare the butternut squash purée if you haven't done so yet. The purée can be made several days in advance.
- Step 2: Cut off the stem and end tip of the zucchini. Use a vegetable peeler to peel paper-thin ribbons of zucchini lengthwise down the vegetable. Keep rotating the zucchini so that you peel each side of the zucchini evenly until you reach the core and cannot peel anymore. You should have a small pile of zucchini ribbons. Note: A spiralizer or pre-made zoodles can also be used.
- Step 3: Heat the oil in a skillet over medium-high heat. Add the sliced garlic and cook until lightly golden, about 1 to 2 minutes. Add the zoodles to the pan — it should amount to 1 very large handful(s) worth.
- Step 4: Season with salt and pepper and sauté the zucchini in the garlic oil for 2 to 3 minutes, or until they have just begun to soften and lose volume. Stir in the sun-dried tomatoes.
- Serve: Arrange a thick swoop of the warm squash purée on a plate. Arrange the zoodles in the center. Enjoy.
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What you should eat next
Zoodles with Sun-Dried Tomatoes
PT10M 1 large zucchini 1 tablespoon olive oil 2 tablespoons sun-dried tomatoes packed in oil, chopped 1 garlic clove, sliced 1/4 cup silky butternut squash purée salt and pepper, to taste Gluten Free Paleo Vegan Low-Carb 1 Servings
Ingredients:
