Gluten-Free Zucchini Noodles with Marinara Recipe

Name: Gluten-Free Zucchini Noodles with Marinara
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 2 pints cherry tomatoes, quartered; 4 cloves garlic, finely chopped; 2 large fresh basil sprigs; 1/2 teaspoon salt; 1/4 teaspoon pepper; 2 lb medium zucchini; 2 tablespoons shredded Parmesan cheese, if desired

Ingredients

1 tablespoon olive oil
2 pints cherry tomatoes, quartered
4 cloves garlic, finely chopped
2 large fresh basil sprigs
1/2 teaspoon salt
1/4 teaspoon pepper
2 lb medium zucchini
2 tablespoons shredded Parmesan cheese, if desired

PREP TIME 20m	COOK TIME 10m	TOTAL TIME 30m
YIELD 4 servings

Instructions

In 8-inch skillet, heat oil over medium-high heat until hot. Add tomatoes, garlic and basil sprigs (do not remove stems), pushing basil sprigs into mixture. Cook 10 to 15 minutes or until basil starts to turn darker. Add salt and pepper; remove from heat. Remove basil sprigs by their stems with a fork.
While sauce is cooking, make zucchini noodles. Using vegetable peeler, pull peeler down sides of zucchini, making long strips. Stop when getting to the seedy core. Repeat with other sides of zucchini, until only seedy core is left. Repeat with remaining zucchini. Discard cores or save for another use.
Divide zucchini noodles among 4 serving bowls. Top with sauce; sprinkle with cheese.

Side Dishes