It’s no secret I love my spiralizer. While I’d never give up pasta forever, zucchini noodles are a nice way to get in some extra veggies. My only pet peeve with veggie pasta is that they it be a bit watery. While I love eating this spaghetti swap, I wanted a zucchini noodle recipe that wouldn’t be quite so drippy.
The problem tends to be with the tomato sauce. All that liquid combined with the moisture in the zucchini noodles means you end up with a bit of a soup on your plate. Of course I couldn’t give up tomatoes entirely. So I decided to roast them in the oven for maximum flavor without extra moisture being added to the dish. This recipe turned out so well- it might be my new favorite way to eat zucchini noodles!
- ½ cup cherry tomatoes
- 1 small zucchini
- 1 tsp olive oil plus more for drizzling
- 1 oz parmesan cheese, grated
- Pinch of red pepper
- Preheat the oven to 400.
- Slice the cherry tomatoes lengthwise and spread them out on a baking sheet.
- Drizzle with olive oil and pop them in the oven for 25 minutes or until they've shriveled up a bit.
- Using a spiralizer or a mandoline slicer (or a really sharp knife if you've got stellar knife skills) slice the zucchini into long thin strips.
- In a skillet over medium heat, sauté the zucchini in 1 tsp of olive oil for about 3 minutes until it just begins to soften. You don't want to overcook them or they'll get soggy.
- Once the zucchini noodles are cooked and the tomatoes are roasted, combine them with the parmesan cheese, and red pepper.
- Serve immediately.
Here are my tips to avoid soggy zucchini noodles:
- Don’t overcook the noodles, otherwise they’ll get soggy. I like mine to have a slight crunch, sort of like al dente pasta.
- After spiralizing your zucchini noodles, sprinkle with a bit of salt and let them sit in a colander for 10 minutes. It’ll help get rid of some of the excess moisture. If I’m short on time, I’ll skip this step but it does seem to help!
- Roast your tomatoes long enough to remove the moisture. Again, if you’re short on time you could skip this step and use jarred sun dried tomatoes.
Side note: how cool is this colander? It nestles right in the corner of the sink! Alex got it for me for Valentine’s Day! The man knows how much I adore kitchen accessories.
If you love Parmesan, you have to give this a shot. Make sure you use a high quality cheese. I used a nice Parmesan Romano and it makes all the difference! The cheese really shines here and you don’t have to worry about soggy noodles!