Covers Five Diets or More!
Quick and simple vegan, plant-based zoodles “pasta” using zucchini and a spiralizer. Great summer dish using fresh tomatoes and basil. Satisfies most diets.
Zoodles with Tomato and Basil
Servings: 2
Serving: 2cups | Calories: 201 | Carbohydrates: 29g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Sodium: 308mg | Potassium: 892mg | Fiber: 5g | Sugar: 12g | Vitamin A: 2094IU | Vitamin C: 50mg | Calcium: 39mg | Iron: 1mg
Quick and simple vegan, plant-based zoodles “pasta” using zucchini and a spiralizer. Great summer dish using fresh tomatoes and basil. Satisfies most diets.
Print Recipe
Ingredients
- 1 zucchini
- 1 TBSP Canola oil
- 1.5 oz onion
- Pinch of salt
- 1 garlic
- 3 tomatoes
- 1 cup water
- 1 cup corn
- ½ tsp Vegeta
- ¼ tsp ground black pepper
- ¼ cup basil
Instructions
- Heat oil in a large non-stick copper skillet over medium heat. Grate and sauté onions 3 minutes, add salt, pressed garlic, sauté it 60 more sec.
- Add tomatoes, water, corn, Vegeta, ground pepper, basil. Sauté them for 10 minutes.
- Spiralize the zucchini according the Spiralizer with Fettuccine or Spaghetti knives.
- Boil pressed zoodles (see note) for 1 minute in boiling water, then cool slightly to prevent them from cooking more by pouring tap water over them in a strainer or colander.
- Serve sauce over the spiralized zucchini “pasta”. Decorate plates with fresh basil. Top with optional cheeses, if you can eat dairy.
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Spiralizer
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(Pixabay CC)
(Pixabay CC)
I made this recipe for my family. My my family loved it and my son had two bowls. The taste was so refreshing. Definitely making it again for my family real soon.
Delighted to hear, that even your son liked it!