Zucchini Noodles with Blistered Tomatoes and Pesto
Gluten Free Zucchini Noodles tossed with Blistered Tomatoes, Homemade Pesto and Toasted Pine nuts. A quick and healthy meal that takes only 20 minutes to make!
- 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
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.