Garden Zucchini Linguine

12 Jan

I finally fell victim to the zucchini noodle trend. I’ve been seeing it flying around Pinterest and initially wrote if off because, you know, Pinterest lies. But after hearing a couple rave reviews, I tried it out. To my surprise, it was actually really tasty and not too difficult.

There are a bunch of recipes out there, but here’s what I did.

Zucchini Linguine with Heirloom Tomato Sauce

Ingredients: Serves 2

  • 1 large zucchini — the one I used was the size of a caveman club
  • 2 large heirloom tomatoes (cubed)
  • 2 tablespoons olive oil
  • 2 cloves of garlic (diced)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 6 leave fresh basil (chopped)
  • Salt and pepper

To prepare the zucchini:

Step 1: Shave the zucchini lengthwise with a carrot peeler to create long, even strips. Stop shaving once you reach the seeds. Use all four sides of the zucchini.

Step 2: Stack zucchini strips on top of each other and cut lengthwise to make linguine-shaped strips.

Step 3: Cover a cookie tray with two sheets of paper towels. Lay zucchini strips on the paper towel and liberally sprinkle with salt. Top with another paper towel and a smaller cookie sheet and let press for about a half hour. This helps release some of the liquid in the zucchini and will allow it to hold up better when cooking. The longer you can press it, the firmer it’ll be, but I could only wait a half hour. (Begin sauce prep below in the down time)

Step 4: Rinse off the strips of zucchini to remove any excess salt. Pat dry.

Step 5: Place zucchini strips in a microwaveable steamer. Let steam until the strips begin to cook, but don’t let them get mushy. I cooked mine for about 3 minutes for al dente, but you’ll have to check and decide for yourself.

Step 6: Remove and serve.

To prepare heirloom tomato sauce:

Step 1: While the zucchini is pressing, it’s time to build the sauce. Heat a large skillet on medium-high heat. Add olive oil and let heat. Then add garlic and let brown.

Photo Aug 04, 7 02 08 PM

Step 2: Once the garlic has browned, add the cubed tomato, dried oregano, dried basil, and salt and pepper. Let cook for about 10 minutes (until the tomatoes cook down into a sauce).

Step 3: Finish with fresh basil and serve over zucchini.

Step 4: Enjoy!

There you have it. A super fresh and easy zucchini noodle recipe. It’s healthy, vegetarian, and naturally gluten-free. Any other tips to add? Let me know in a comment below.

7 Responses to “Garden Zucchini Linguine”

  1. meeshty September 12, 2014 at 5:40 pm #

    I’ve been wanting to try these for ages and even bought a fancy spiralizer. Going to attempt this on Saturday. I’ve also heard just stir-frying them lightly for a few minutes works.

    • meganrodkey September 13, 2014 at 3:07 pm #

      I’ve heard stir frying works as well. I chose to steam because it seemed easier but as long as you don’t overcook the zucchini, it’ll come out great! Good luck cooking!

  2. marycheshier September 13, 2014 at 12:01 am #

    Reblogged this on Travels with Mary and commented:
    Great recipe! thanks

    • meganrodkey September 13, 2014 at 3:07 pm #

      Thanks! Appreciate it!

      • marycheshier September 13, 2014 at 8:13 pm #

        You are welcome. 🙂

  3. Good Food Everyday September 14, 2014 at 11:02 am #

    Looks like my type of food !

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