Zoodles are so fun to make! It’s a great way to get more veggies into your diet and so delicious and ready in minutes! This dish is whipped up with sun-dried tomatoes and fresh basil in a simple sauce of olive oil and a little butter.
Vegan note: use a non-dairy butter found in most supermarkets.
Yield: 2 servings
6 sun-dried tomatoes
1 tbsp. butter
3 tbsp. olive oil
fresh basil leaves 6-10
salt and pepper, to taste
Wash and pat dry all produce. Remove the ends of the zucchini and squash and spiralize into noodles.
Hydrate the sun-dried tomatoes in just enough hot water to cover and let sit 5-10 minutes. Reserve the liquid.
In a medium skillet, heat the olive oil and butter.
Add the zucchini and squash noodles, the sun-dried tomatoes with the reserved liquid and saute for 5-7 minutes until noodles are cooked through and some of the liquid has reduced. Serve with fresh basil and enjoy!
Let me know what you think in the comments below, and happy cooking!