2 pounds zucchini, spiralized into “noodles”
1 ½ cups cherry tomatoes or tomatoes but into a half-inch dice
¼ cup olive oil
Juice of 1 lemon
2 teaspoons salt
1 teaspoon pepper
2 cloves garlic, minced
Wash the zucchini and cut off both ends. Spiralize the zucchini. Set aside.
Preheat a heavy-bottom skillet to medium high.
Wash and cut the tomatoes. Add the olive oil and tomatoes to the pan. Season with 1 teaspoon of salt and ½ teaspoon of pepper. Cook until slightly charred and soft, about 5-7 minutes. Stir in the minced garlic and let cook 30 seconds.
Add the zucchini noodles to the pan and stir until evenly coated with the tomato mixture. Periodically toss the noodles for about 5 minutes until they’ve softened slightly and are cooked through.
To finish, add the lemon juice and the rest of the salt and pepper (or to taste). Stir to incorporate and serve.
These are the recipes collected from the talented chefs who volunteer their time at our Fresh Stop Markets.