I’m sure you’ve tried spiral-ized veggie noodles by now. It’s such a craze! Honestly, I’m never going to be able to give up on my love for a cheesy, baked pasta dish! But I also know that its not the best for me. So even though, I don’t consider these zucchini noodles to be a direct replacement for that pasta dish, I do think this dish is just delicious and amazing in its own category! It definitely makes for the perfect quick weekday side dish!
First off, I bought these noodles pre-spiralized from the supermarket! I mean, how easy is that?! I didn’t have to whip out a bulky contraption to get these noodles!
The only prep that went into this dish was a quick dice of the tomato and onion. Feel free to add or subtract any vegetable you may have lying around for this as well. I sauteed the tomato and onion in some oil and garlic and just set that aside.
Tricks to cooking Zucchini Noodles:
Now on to the noodles! The main trick with cooking zucchini noodles is that you don’t want to cook them for too long, because they will get soft and soggy quickly. They will also release water as they cook, so I had drain most of that water off because, water = mush! I just sauteed the zucchini noodles for a few minutes and gently stirred them so they didn’t break apart entirely. You can tell they are cooked because they will be soft to bite into but still hold their shape.
Once the zucchini noodles are cooked, just combine with the cooked tomato and onion mixture and top with Parmesan cheese!