Zucchini "Pasta" with Fresh Tomato Sauce
Ready In: 30 mins
Serves: 4
Ingredients
- 3 tablespoons olive oil
- 4 large ripe tomatoes, peeled,seeded and chopped
- 2 sprigs fresh thyme or 1⁄2 teaspoon dried thyme
- 1 bay leaf
- 1⁄2 teaspoon sugar
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 6 small zucchini, trimmed (about 1 1/2 lb)
- 2 cloves garlic, smashed
- cayenne pepper
- 1 tablespoon freshly grated parmesan cheese
Directions
- In saucepan, heat 1 tablespoon of the oil over medium heat.
- Add tomatoes, thyme, bay leaf, sugar, salt and pepper, cook, uncovered, for 7 to 10 minutes or until excess moisture has evaporated.
- Remove bay leaf.
- Meanwhile, slice unpeeled zucchini lengthwise into long wide strips about 1/8 inch thick.
- (Use a veggie slicer or I find a veggie peeler is best, in long single swipes.) In a large frypan, heat 1 tablespoon of the remaining oil over high heat.
- Add half of the zucchini strips and half of the garlic, sprinkle with a pinch of cayenne, cook, stirring almost constantly for about 3 minutes or until zucchini is tender and golden, being careful not to break it.
- Remove to paper towel lined baking sheet and keep warm in low oven.
- Repeat with remaining oil, zucchini, garlic and cayenne.
- Arrange zucchini mixture on warmed serving platter.
- Pour sauce over and sprinkle with parmesan.
- Serve immediately.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off