Avoid soggy zucchini noodles by following my tips and enjoy these deliciously cheesy noodles, instead!
- 1/2 cup cherry tomatoes
- 1 large zucchini
- 1 tsp olive oil plus more for drizzling
- 1/4 cup ricotta cheese
- 1 oz parmesan cheese, grated
- Pinch of red pepper, optional
- 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.
- If using a spiralizer, slice the ends of the zucchini off so you have a flat surface on each end.
- Spiralize into strands, cutting them every 6 inches so they don’t get too long. If you don’t have a spiralizer, you can achieve the same effect with a mandoline slicer or even a vegetable peeler. You’ll want to shave the zucchini into thin ribbons.
- Discard the “seedy” strands. These strands come from the very center of the zucchini and they have a high water content, which can make the rest of your strands soggy.
- After you’ve spiralized or turned your zucchini into ribbons, sprinkle them with a bit of salt and let them sit in a colander for at least 10 minutes. This will help get rid of some of the excess moisture.
- To cook them, saute them in 1 teaspoon of olive oil for a 2-3 minutes over medium heat. Be careful not to overcook them or they’ll become soggy.
- Drain any excess moisture that may be in the bottom of the pan.
- Once the zucchini noodles are cooked, stir in the ricotta cheese and toss until coated.
- Once the tomatoes are roasted, combine them with the parmesan cheese, and red pepper.
- Serve immediately.
- Serving Size: 1
- Calories: 200
Keywords: Zucchini noodles