Tomato Basil Zoodles Recipe

Zucchini: Spiralized into noodles, these serve as the base of the dish, offering a low-carb alternative to traditional pasta.

Olive oil: Used for sautéing, it adds a rich flavor and healthy fats to the recipe.

Garlic: Minced and sautéed, it provides a fragrant and savory foundation.

Cherry tomatoes: Halved and cooked until soft, they add a burst of sweetness and color.

Fresh basil: Chopped and stirred in at the end, it brings a fresh, aromatic touch.

Salt: Used to season the dish to taste.

Pepper: Adds a bit of heat and enhances the overall flavor.

When sautéing the garlic, be sure to keep a close eye on it to prevent it from burning. Burnt garlic can impart a bitter taste to your dish. Aim for a light golden color before adding the cherry tomatoes.

• zucchini - Substitute with carrot noodles: Carrot noodles provide a similar texture and can be spiralized just like zucchini, adding a slightly sweeter flavor.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a neutral flavor, making it a great alternative for cooking.

• garlic - Substitute with shallots: Shallots offer a milder, slightly sweet flavor that can complement the dish well, though they are less pungent than garlic.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar size and sweetness, making them an excellent substitute for cherry tomatoes.

• basil - Substitute with cilantro: Cilantro provides a fresh, herbaceous flavor that can add a different but delightful twist to the dish.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor, though it will also add a different depth of flavor compared to salt.

• pepper - Substitute with red pepper flakes: Red pepper flakes can add a bit of heat and complexity, offering a different but enjoyable spice profile.

• Allow the zoodles to cool completely before storing. This prevents condensation, which can make them soggy.
• Transfer the cooled zoodles to an airtight container. For best results, use a container that fits the amount of zoodles closely to minimize air exposure.
• Store the container in the refrigerator. The zoodles will stay fresh for up to 3 days.
• If you need to store them for longer, consider freezing. Place the zoodles in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours.
• Once frozen, transfer the zoodles to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to use, thaw the zoodles in the refrigerator overnight. Avoid microwaving as it can make them mushy.
• Reheat gently in a skillet over medium heat, adding a splash of olive oil if needed. Avoid overcooking to maintain the zoodles' texture.
• For best flavor and texture, add fresh basil and cherry tomatoes after reheating, rather than freezing them with the zoodles.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a splash of olive oil or a bit of water to prevent sticking.
  3. Toss in the leftover zoodles and cherry tomatoes.
  4. Stir occasionally for about 3-4 minutes until heated through.
  5. Add a sprinkle of fresh basil if desired to refresh the flavors.

• Microwave Method:

  1. Place the zoodles and cherry tomatoes in a microwave-safe dish.
  2. Cover with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 1-2 minutes.
  4. Stir and check the temperature, then heat for an additional 30 seconds if needed.
  5. Garnish with fresh basil before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the zoodles and cherry tomatoes evenly on a baking sheet.
  3. Drizzle with a bit of olive oil and cover with aluminum foil to prevent drying out.
  4. Bake for about 10 minutes, or until heated through.
  5. Remove from the oven and sprinkle with fresh basil before serving.

• Steam Method:

  1. Place the zoodles and cherry tomatoes in a steamer basket.
  2. Bring a pot of water to a gentle boil.
  3. Set the steamer basket over the pot and cover.
  4. Steam for about 3-4 minutes until heated through.
  5. Transfer to a serving dish and add fresh basil if desired.

• Spiralizer: A tool used to create zucchini noodles by cutting the zucchini into long, spiral shapes.

• Skillet: A flat-bottomed pan used for cooking the garlic, cherry tomatoes, and zucchini noodles.

• Garlic press: A tool used to mince the garlic cloves quickly and efficiently.

• Cutting board: A surface used for chopping the fresh basil and halving the cherry tomatoes.

• Chef's knife: A versatile knife used for chopping basil and slicing cherry tomatoes.

• Measuring spoons: Tools used to measure out the olive oil and ensure the correct amount is used.

• Tongs: A utensil used to toss and mix the zucchini noodles with the other ingredients in the skillet.

• Serving bowl: A bowl used to serve the finished tomato basil zoodles.

• Wooden spoon: A utensil used to stir the ingredients in the skillet without scratching the surface.

Pre-spiralize the zucchini: Buy pre-spiralized zucchini from the store to save time on preparation.

Use pre-minced garlic: Opt for pre-minced garlic available in jars to cut down on chopping time.

Cherry tomatoes: Purchase pre-washed and pre-halved cherry tomatoes to skip the slicing step.

Fresh basil: Use pre-chopped fresh basil or basil paste to save time on herb preparation.

Quick sauté: Heat the olive oil while you prepare the other ingredients to streamline the cooking process.