Ingredients

The following ingredients have 1 Servings
  • 1/2 cup cherry tomatoes
  • 1 large zucchini or two medium zucchini
  • 1 teaspoon olive oil plus more for drizzling
  • 1/4 cup ricotta cheese
  • 1 oz parmesan cheese, grated
  • Pinch of red pepper, optional

Instruction

  • Preheat the oven to 400 degrees.
  • Slice the cherry tomatoes lengthwise and spread them out on a baking sheet.
  • Drizzle with olive oil and pop them in the oven for 25 minutes or until they’ve shriveled up a bit.
  • If using a spiralizer, slice the ends of the zucchini off so you have a flat surface on each end.
  • Spiralize into strands, cutting them every 6 inches so they don’t get too long. If you don’t have a spiralizer, you can achieve the same effect with a mandoline slicer or even a vegetable peeler. You’ll want to shave the zucchini into thin ribbons.
  • Discard the “seedy” strands. These strands come from the very center of the zucchini and they have a high water content, which can make the rest of your strands soggy.
  • After you’ve spiralized or turned your zucchini into ribbons, sprinkle them with a bit of salt and let them sit in a colander for at least 10 minutes. This will help get rid of some of the excess moisture.
  • To cook them, saute them in 1 teaspoon of olive oil for a 2-3 minutes over medium heat. Be careful not to overcook them or they’ll become soggy.
  • Drain any excess moisture that may be in the bottom of the pan.
  • Once the zucchini noodles are cooked, stir in the ricotta cheese and toss until coated.
  • Once the tomatoes are roasted, combine them with the parmesan cheese, and red pepper.
  • Serve immediately.