Ingredients

The following ingredients have 2 Servings
  • 2 zucchinis (cut into thin noodles)
  • 1 tablespoon olive oil
  • 1 1/2 cups cherry tomatoes (whole)
  • 1/4 cup mozzarella (torn)
  • 1/4 cup pinenuts
  • 2 tablespoons Homemade Pesto (or store-bought)

Instruction

  • Place zucchini noodles in a colander and sprinkle with salt.
  • Let the zucchini sit for 10 minutes and squeeze out any extra moisture. Set aside.
  • Add oil to a large skillet over high heat.
  • Add cherry tomatoes to the pan and cook for 3-4 minutes until caramelized on the outside and tender. If they are burning turn the heat down a bit. Set aside.
  • In another skillet, toast pine nuts (with no oil) until lightly browned on the outside. Do not burn.
  • You can serve these noodles either warm or cold.
  • To serve this dish cold toss the noodles, tomatoes, mozzarella, toasted pine nuts and pesto together. Serve immediately or place in the refrigerator to chill.
  • To serve warm add 1/2 tablespoon olive oil to a skillet (you can use the one you toasted pine nuts in or cooked tomatoes) Add in noodles and cook for 1-2 minutes to heat through. Toss in pesto and tomatoes and cook for 1-2 additional minutes to heat through. Take off of the heat and sprinkle with mozzarella and toasted pine nuts. Serve immediately.