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Cheesy Zucchini Noodles

  • Author: Liz Thomson
  • Prep Time: 5 mins
  • Cook Time: 5 mins
  • Total Time: 10 mins
  • Yield: 2 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian

Description

Avoid soggy zucchini noodles by following my tips and enjoy these deliciously cheesy noodles, instead!


Scale

Ingredients

  • 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

Instructions

  1. Preheat the oven to 400.
  2. Slice the cherry tomatoes lengthwise and spread them out on a baking sheet.
  3. Drizzle with olive oil and pop them in the oven for 25 minutes or until they’ve shriveled up a bit.
  4. If using a spiralizer, slice the ends of the zucchini off so you have a flat surface on each end.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Drain any excess moisture that may be in the bottom of the pan.
  10. Once the zucchini noodles are cooked, stir in the ricotta cheese and toss until coated.
  11. Once the tomatoes are roasted, combine them with the parmesan cheese, and red pepper.
  12. Serve immediately.


Nutrition

  • Serving Size: 1
  • Calories: 200

Keywords: Zucchini noodles