Meatless Monday Recipe – Zucchini Spaghetti

3 Sep

I love the idea of eating “spaghetti” without eating any pasta at all!!!  Check out this extremely creative and EASY recipe which is not only quick but absolutely delicious!  I came across it one day from a fellow BodyRocker!!  Enjoy 🙂

Serves: 2
Total Time: 20 minutes

2 large zucchini

1 cup cherry tomatoes, halved

1 ear fresh corn, kernels cut off

2 cloves garlic, minced

1/4 cup fresh basil, thinly sliced

1/4 tsp each salt and pepper

1 tbsp olive oil

pinch of red pepper flakes

Using a julienne peeler, peel zucchini and place in a colander, set in the sink or over a bowl.  Sprinkle with 1 tbsp of salt, tossing to coat.  Let rest for at least 10 minutes to ensure that most of the moisture has been released.   Rinse off salt and pat dry with a clean tea towel or paper towel.

In a large non-stick skillet heat oil over medium-high heat, add in tomatoes and cook for about 3 minutes; until lightly browned and popped.  Add in the corn, garlic, salt, pepper, and hot pepper flakes, cooking for another minute.  Gently toss zucchini noodles into the tomato mixture, cooking for about 5 minutes, or until soft.

To serve, divide between two plates and sprinkle with fresh basil.  Other garnishes could include finely chopped chives and parmesan cheese.

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