The last of the summer veggies and boy was this a quick, simple, yet tasty dish from the garden. We have truly enjoyed the fresh produce from the garden this summer. There are some veggies that we will not repeat next year as the deer got to it before we did. It is tres annoying when you put in all that hard work and you don’t get to enjoy it don’t you think? But, next year we will not be growing corn, cucumbers, and a few other vegetables that were devoured by the critters around.
Thanks to a good friend of mine, I was gifted with this wonderful gadget that works wonders in the kitchen. You can use it on squash, zucchini, carrots, parsnips, even cucumbers for a healthy and satisfying meal. In addition to this recipe, I made spaghetti sauce from all the tomatoes and peppers we got from the garden, I was able to freeze some and instead of using pasta to compliment the sauce, I used zucchini. Definitely a thumbs up as we cut back on the carbs.
Zucchini Noodles with Roasted Tomatoes
- 1 cup grape tomatoes
- 4 tablespoons olive oil
- 2 lage zucchini
- 1 yellow onion, thinly sliced
- 4 cloves garlic, chopped
- kosher salt and freshly cracked black pepper
- fresh thyme
- a few splashes of lemon juice
- grated pecorino cheese to serve
- Preheat oven to 400 degrees F.
- Place cherry tomatoes on a baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Transfer the baking sheet into the oven and roast for 10 minutes until the cherry tomatoes just start to burst. Remove and set aside.
- Use the veggetti to cut the zucchini into thin strips.
- Heat a large nonstick skillet over medium heat. When hot add olive oil, onions and garlic and cook until fragrant about 1 to 2 minutes.
- Add the zucchini noodles to the onion and garlic mixture and saute for 1-2 minutes. Add the roasted cherry tomatoes to the zucchini noodles and season with salt and pepper. Toss to combine.
- Sprinkle the top with pecorino cheese and serve.