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Author Notes: Super flavorful, fast, and easy. An of course, way healthy. I make them 2-3 time a week during zucchini season and never tire of them! —Colleen Stem
handfuls of fresh basil
salt and pepper
- Take zucchini and either with a veggie noodle maker, a juillene peeler, or madoline, a box grater, or just some sweets knife skills, make the noodles and set aside. Mince garlic and chop the tomatoes into chunks add to a large skillet with a drizzle of olive oil and place on medium heat and cook until the tomatoes are soft and the garlic is fragrant.Once that's cooked, place the noodles into the skillet with about 1/4 cup water and the nice of the lemon. Season to taste with salt and pepper. Mix noodles around and cook until slightly tender (cook longer for a more well done noodle) Remove from heat. Chop or rip up your basil and toss into the noodles and mix around.
- This recipe was entered in the contest for Your Best One-Pot Meal
- This recipe was entered in the contest for Your Best Recipe with Zucchini or Summer Squash