Zucchini Spaghetti Recipe
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- 1 lb small zucchini
- 2 Tbsp olive oil
- 1 onion, diced fine
- 3 cloves garlic, minced
- 1/2 pint cherry or grape tomatoes, halved
- red wine vinegar
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How to make Zucchini Spaghetti
We're trying to eat more healthily in our house, and one of those steps involves getting more vegetables. But you get bored with grilled, steamed, sauteed, roasted. Sometimes you need to shake things up a little bit.
As a clarification: There is NO PASTA in this dish. The zucchini comprises the "noodles" in their entirety.
- Wash and trim the zucchini, split it in half lengthwise, and julienne along the length. I recommend using a mandoline with a julienne attachment for this. (I also recommend a cut-resistant glove, unless you also wish to julienne your fingertips.) Toss the zucchini strips with a big pinch of salt and let drain in a colander for 10 minutes.
- Heat the olive oil in a large skillet over medium-high heat. Add the onions and cook until just starting to brown, about 6 minutes. Add the garlic and cook just until fragrant, 1 minute or so. Add the tomatoes and cook until they start to break down, 5 to 7 minutes.
- Squeeze any excess liquid out of the zucchini and add it (the zucchini, not the liquid) to the skillet. Toss and cook until just softened, 3 to 5 minutes. Deglaze with red wine vinegar to taste, season with salt and pepper, and serve.
This makes a good side dish, but with a little Italian sausage it could stand on its own.