Zucchini Zoodles with Stewed and Fresh Tomatoes
I never get tired of zucchini zoodles and the fact that my daughter is gluten-intolerant has made it a staple in our house as a pasta alternative. This is a simple yet delicious recipe that can be put together rather easily. So whether you are an amateur or skilled in the kitchen, you will love how this easy this low calorie, delicious meal is to prepare.
While this recipe is delightful on its own, if you would like to add a protein-cooked shrimp or chicken breast is sure to make a happy pairing.
I use a spiralizer to make the zucchini zoodles but you can purchase them already spiralized at many natural foods markets.
There are many spiralizers to choose from and they range in price from $10 to $30. I have spiralizers at both price points and for spiralizing zucchini, they work similarly well.
If you don’t have a spiralizer, there’s a julienne setting on mandolins that work really well and make similar size zucchini noodles.
Be sure to keep your zoodles from overcooking. This turns them into mush and you will lose the noodle effect. They should still have a light crunch when done. Experiment with how soft or hard you want your zoodles, try them fresh topped with hot stew or cooked/steamed for 5 minutes, then add the sauce. Both versions will yield water but it mixes with your stew and the flavors meld.
Makes 4 servings