A Quick Summer Supper
photo credit Janie Maxwell
Zucchini Zoodle and Tomato Sauté
Yields: 4 Servings
2 med zucchinis, cut using a spiralizer (called zoodles)
2 Tbsp extra-virgin olive oil
1 clove garlic, minced
1 cup cherry tomatoes, halved
¼ cup fresh basil, julienne strips
4 Tbsp shaved Parmesan or Asiago cheese
Spiralize the zucchini. Choose a setting that resembles pasta noodles. Place zoodles on a paper towel and pat dry before cooking.
Add olive oil to large sauté pan. Heat gently and add garlic. Sauté until tender, do not brown.
Add zucchini and sauté until tender, about three to four minutes.
Add tomatoes and stir until tomatoes are warm. Remove from heat and add cheese and fresh basil.
Janie Maxwell, MS, RDN, LDN, is the executive director of the Illinois Farmers Market Association (ILFMA), which supports local food and food systems by giving Illinois farmers’ markets and producers access to resources, education and connections in order to grow healthier and economically vibrant communities. For more information, visit ilfma.org.