- 1 zucchini squash (about 8″, 20cm long)
- 1 red onion (large, thinly sliced)
- 2 cloves garlic (minced)
- 1 cup cherry tomatoes (quartered)
- 1 handful fresh basil leaves (finely sliced)
- 2 teaspoons olive oil
- 2 tablespoons olive oil (good)
- 1 tablespoon white balsamic vinegar
PER SERVING *
|Calories110Calories from Fat80|
|% DAILY VALUE*|
|Calories from Fat80|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Rachel Pitrolo 10 days ago
Great!! I may add peppers next time!
Zoe Bonaparte 11 days ago
Great Easy to make and fills you up with the good stuff
Gerretz 12 days ago
delicious!! used rice vinegar instead. still worked.
Ken 16 days ago
Great. My brother-in-law, who doesn't like vegetables, really liked it. Will make it again.
Pat Sullivan 20 Sep
i liked it for a new spin on zoodles did not love the vinegar and olive oil dressing at end will leave out next time
Kleber Saenz 10 Sep
Amazing!!!!definitely will do it again
Dominique Lind 9 Sep
Light, easy to make, and healthy!!!
Schaldach 9 Sep
It was ok. Zucchini noodles were heavier in the stomach then expected. That might be a personal reaction though. Will modify with a different veggie noodle and try again
Bendele Tammie 6 Sep
This was a tasty dish but nothing to rant about.
Adriana P. 4 Sep
This was great! Really fresh & tasty, used normal balsamic instead of white balsamic!
Jeanne L. 3 Sep
Delish. Added to rotation
R. Danielle Egan 22 Aug
Amazing! Loved it and so did my family
Teresa 7 Aug
This was delicious! I had so much zucchini I made this two days in a row! The first time I followed the recipe exactly, except I had regular not white balsamic vinegar. It turned out fantastic! Very tasty! On the second day, I made it on “Meatless Monday” so I added portabella & Shitake mushrooms to make this the main course instead of a side dish, and it was AMAZING!!! Great recipe will be added in for my summer rotation as long as I can get good zucchini.
Stacey 5 Aug
Very good pasta alternative. Made is just as recipe said, everybody liked it.
Jessica Armijo 2 Aug
Great , I used juniper berry balsamic
Hi Linda 1 Aug
First time making this and it’s tasty!!! I added seasoning to enhance the flavors.
Temirbekova 1 Aug
Quick to make and delicious!! Easily adaptable if preferred with pasta or meat.
Anne 14 Jul
Most of the ingredients I used came from my CSA this week—zucchini, tomatoes, red onion, and basil. A very simple recipe that highlighted some of the wonderful flavors of summer.
Luis Duran 8 Jul
Excellent. It tastes even better than pasta.
Duplantis 8 Jul
we are talking about this one
Jasmin 29 Jun
it turned out good... I added bell peppers, vegan cheese and marinara sauce.
Kayla 26 Jun
I wanted a different way to cook zucchini, and I loved this recipe! I don't have a spiralizer so I used a mandolin, and I didn't have basil so I used fresh parsley and thyme. The white wine vinegar is what really makes this dish! I also added more tomatoes than the recipe called for. It's very fresh tasting, and easy to make.
Katie Sorensen 24 Jun
So delicious and it was fun making the zucchini noodles!
Nita J. 21 Jun
Would definitely make again, but use more than 1 zucchini. I also substituted basil for rosemary and didn’t use vinegar.
Ana 20 Jun
was easy to make i added fetta cheese will make again
Keisha 11 Jun
I cooked a separate cod fish recipe with herbs and cherry tomatoes due to the low protein. I also added presto to the zucchini. Absolutely amazing!
Tricia A. 27 May
Used more tomatoes than it called for but it was surprisingly good!
Wayne Leonard 23 May
turned out great!! added some turmeric and good to go. thanks
Chops 21 May
Fantastic! Added more tomatoes than the recipe called for and let them cook for around 10-15 minutes in the onion and oil in a large cast iron skillet. I also cut a mix of zucchini and yellow squash. I would say a good ratio is 1 pint of tomatoes to every one zucchini and squash. I made 3 servings in all. I also added the white balsamic while everything was still cooking and coming together. I didn’t add it as a dressing. 3 pints of tomatoes, 3 squash, 3 zucchini, onion and garlic to taste, and a good amount of basil.
Simms 21 May
Really easy to cook, served it for a lunchtime snack. Next time will either use it as a side or a base for a chicken or fish meal