This time of year, farmers’ markets are loaded with fat zucchinis and amazing tomatoes. These little golden yellow/orange beauties are so sweet you’d think someone injected them with sugar. I can eat an entire pint myself like it’s a bag of candy.
It’s been a while since I used my Veggetti, which makes pasta noodles out of vegetables – awesome! And since zucchini is my favorite vegetable to Veggetti-fy, I paired it with these tomatoes and threw in some sweet Vidalia onion and portabella mushrooms for good measure. If you don’t have a Veggetti, you can julienne the zucchini or use a Spiralizer. I just think the Veggetti is easiest to use. This dish is super easy to make, super fast, and super delicious!
For those following Dr. Fuhrman’s Eat To Live program, this recipe complies with both the weight loss and life plans. I used a very small amount of salt, but you can leave it out.
Ingredients (serves 1)
1 zucchini – cut into strands with a Veggetti, Spiralizer, or julienne peeler
½ pint grape or cherry tomatoes – cut in half
1 portabella mushroom cap – cut into chunks
¼ Vidalia or sweet onion – large dice
½ cup low sodium tomato or pasta sauce
¼ tsp. garlic powder
¼ tsp. onion powder
pinch of chili flakes
4 – 5 small basil leaves – sliced
salt & pepper to taste
Directions
1. In a small saucepan, steam-fry the onions and mushrooms in just enough water to prevent burning over low heat (or use a small amount of oil) for about 5 minutes. Add remaining ingredients (except zucchini) and cook over low heat for another 5 – 10 minutes until tomatoes are soft, stirring occasionally to prevent burning. Remove from heat. Stir in half of sliced basil. Season to taste with salt and pepper, if desired.
2. In a non-stick pan, steam-fry the zucchini with 2-3 teaspoons of water for 3 – 5 minutes until zucchini is thoroughly heated. Add a dash of salt and pepper if desired.
3. Arrange zucchini noodles on serving dish and top with sauce. Garnish with remaining basil.
4. Serve immediately.
Caitlin says
I’ve never heard of a veggheti but it sounds like I need one! And I need some of those tomatoes. Well, the whole dish really. It looks so delicious!
Amy says
I highly recommend the Veggetti – it’s fast, easy to use and easy to clean up. And it makes low-calorie, high nutrient pastas out of your favorite veggies! Thanks for stopping by, Caitlin!
Shannon says
I’m admittedly not a mushroom person, but this looks so wonderfully fresh and flavorful!
Amy says
Thanks, Shannon. I know mushrooms aren’t for everyone, but I can’t get enough of them!
Tina @ Tina's Chic Corner says
Love zucchini season and this dish looks so delicious! I love your photos. 🙂
Tina @ Tina’s Chic Corner recently posted…Rustic Soft Pretzels
Amy says
Thanks for stopping by, Tina!
Mary Austen says
looks fanastic! Going to make this tomorrow!
Amy says
Hope you like it! Thanks for stopping by, Mary.