Seweryn Dominsky
Delicious Buttery Garlic Zucchini Noodles with Sun-Dried Tomatoes
This delectable dish features zucchini noodles infused with a buttery garlic sauce, complemented by the rich taste of sun-dried tomatoes. It’s a perfect low-carb, gluten-free, and keto-friendly option for a flavorful and health-conscious meal.
Ingredients:
– 4 medium zucchini
– 2 tablespoons olive oil
– 3 tablespoons unsalted butter
– 4 cloves garlic, minced
– 1/2 cup sun-dried tomatoes (oil-packed, drained, and sliced)
– 1/2 teaspoon crushed red pepper flakes (optional)
– 1/4 cup grated Parmesan cheese
– Salt and pepper, to taste
– Fresh basil leaves, chopped (for garnish)
Instructions:
1. Prepare the Zucchini Noodles:
– Use a spiralizer to create zucchini noodles (zoodles) from the zucchini. Alternatively, use a vegetable peeler to create thin ribbons. Set aside.
2. Sauté the Garlic:
– Heat olive oil and 2 tablespoons of the butter in a large skillet over medium heat.
– Add the minced garlic and sauté for about 1 minute, or until fragrant.
3. Add the Sun-Dried Tomatoes:
– Add the sliced sun-dried tomatoes to the skillet and cook for another 2-3 minutes, stirring occasionally.
4. Cook the Zucchini Noodles:
– Increase the heat to medium-high and add the zucchini noodles to the skillet.
– Toss the noodles to coat evenly with the garlic-butter mixture and cook for about 3-5 minutes, or until the zoodles are tender but still slightly crisp.
5. Season and Add Red Pepper Flakes:
– If using, sprinkle the crushed red pepper flakes over the noodles. Season with salt and pepper to taste.
6. Finish with Parmesan and Remaining Butter:
– Add the remaining 1 tablespoon of butter, allowing it to melt and coat the noodles. Sprinkle the grated Parmesan cheese over the top and toss gently.
7. Serve:
– Transfer the zucchini noodles to a serving dish and garnish with freshly chopped basil leaves.
Enjoy your delicious Buttery Garlic Zucchini Noodles with Sun-Dried Tomatoes as a light main course or as a side dish alongside your favorite protein!
