Zucchini Noodle Caprese “Pasta”
This roasted tomato caprese with fresh basil and mozzarella is light, filling and extremely healthy!
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Servings: 4
Ingredients
- 4 Zucchinis large
- 2 pints Cherry Tomatoes
- 1 clove Garlic minced
- 1 tsp Red Pepper Flakes
- 1 tsp Sugar
- Handful of Torn Basil
- Fresh Mozzarella
- Salt
- Olive Oil
Instructions
- Get your sauce going! Pre-heat the oven to 400 degrees. While the oven is warming up, place your tomatoes in a deep baking dish and drizzle with olive oil. Mix in your minced garlic and sugar. Place it in the oven for 30 minutes or until the tomatoes burst. Remove from oven, mix in torn basil and break up the tomatoes a little bit. Add salt to taste.
- While your sauce is in the oven, use the Chelsydale’s Dual Blade Julienne Vegetable Peeler and make your zucchini noodles. You can peel the skin off first if you’d like to, but it’s totally fine to eat.
- Add your zucchini noodles to a large pot of boiling water and par boil them for 2 minutes. Drain them and let dry.
- Heat up a a large skillet over medium high heat with a tablespoon or so of olive oil. Carefully add your zucchini noodles and roasted tomato sauce. Mix together using tongs (so you don’t break your noodles). Serve and top with fresh mozzarella slices.