Zucchini Noodles with Blistered Tomatoes

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I am not a gadget kind of gal.  Then my new friend Diana who is a vegetarian and who is not fond of zucchini told me about the spiralizer.  It changed her outlook on the summer squash, and now she enjoys zucchini.  Damn her!  As I am always looking for a new way to get Lenny to love my beloved zucchini, I rushed home and bought it.  Here is a recipe of my latest obsession Zucchini Noodles with Blistered Tomatoes.

Simply put, I am in love with it, and if I could spiralize my life I probably would. Yep, I spiralized zucchini, both green and yellow varieties. I also spiralize our potatoes, and I cannot wait to try it out on some winter beets. Oh, and maybe some carrots. Or even apples! I have to say; it is damn fun to work with too. Put Mr. Zucchini onto the machine, start cranking, and before you know it, you will have ribbons of glorious zucchini. It takes no time to have a healthy meal on the table; start to eating took 30 minutes. I LOVE meals like that!

It only seems fitting to be enjoying all of these amazing tomatoes this summer.  Am I the only one who feels that they are truly outstanding?  I have been making this blistered tomato sauce to serve not only with the said spiralized zucchini but I also serve them alongside grilled meat and fish.  Just to eat, and too good.  I cannot stop myself and will be sad when the end of the season hits.  In the meantime, take advantage and at least make the blistered tomatoes and if you don’t have a spiralizer then serve over slices of zucchini, which would also be amazing!  Oh, and the secret seasoning in this recipe is my favorite spice in the kitchen Boonville Piment d’Ville, I wrote all about it here (and share a discount so you can try for yourself).

Tools:

• spiralizer
• cheese grater

Yield: 2 servings

Zucchini Noodles with Blistered Tomatoes

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Zucchini noodles are so easy to make, and really tasty when this recipe for blistered tomatoes is added to them.

Ingredients

• 2 medium-sized zucchini, washed and dried
• olive oil
• 4 tablespoons yellow onion, finely minced
• 4 cloves garlic, sliced thinly
• 1 pint cherry tomatoes, washed, stems removed and larger ones cut in half
• 1/2 teaspoon salt
• 1 teaspoon piment d'ville
• parmesan cheese

Instructions

While the sauce is cooking spiralize the zucchini according to the directions of the one you have.

In a large frying pan over medium heat add 2 tablespoons of olive oil and the yellow onion, stir and cook until soft.  After 3 minutes.

Add the garlic and cook until lightly golden.

Add the tomatoes, stir and cook over medium-low heat until blistered.

Season with salt and the pimento d'ville.  Remove from the heat, and place the tomato mixture into small bowl.

Using the same frying pan (do not clean out), add 1 tablespoon of olive oil and the spiralized zucchini.  Stir and cook over medium-low heat for 3 minutes or until al dente.

Divide between two plates, top with the tomato mixture and grated cheese over the top.

Serve.

Eat.

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