Today, when the hubs called and told me he wouldn’t be home until 7:30 or 8:00, and that when he arrived we could make BLTS for dinner, I just wasn’t feelin’ it. I know, I know, who can turn down bacon? Well today, miraculously I DID and I decided to make myself this Parmesan Panko Salmon (the subject of another post) and these Lemony Basil and Tomato Zoodles instead. I must admit, I’m sure glad I did.
It’s been a long time since I’ve made zoodles. I’m talking A WHILE; before spiralizers, bullets, zoodlers, and the like even existed. A long time ago, we zoodle pioneers actually made our zoodles the old-fashioned way: with a cutting board and a sharp knife. How 90’s of us, right?
Back to the zoodles. Super, super simple. I used a Veggetti that one of my relatives got for Christmas this past year but didn’t want. Score for me! The Veggetti is easy to use and easy to clean. Even the instructions were easy to follow. You get the picture – EASY.
So I’m thinking, that this year, when your next door neighbor, best friend, or arch enemy stops by with an arm load of fresh zucchini, you should accept it with a smile and make these healthy, nutrient-packed, low-cal, Lemony Basil and Tomato Zoodles. Your summer waistline – and your taste buds – will thank you for it.
Peace, love, and good eats; from our Empty Nest to yours.
Trending in the Empty Nest Kitchen – The (ta da!) Veggetti
Lemony Basil and Tomato Zoodles
Yield 2 servings
- 1 medium zucchini, washed and patted dry
- 12 (or so) cherry tomatoes
- 1 ½ tablespoons good quality olive oil (plain or basil-flavored)
- 1 clove fresh garlic, crushed
- 1/4 to 1/2 of a fresh lemon, juiced
- 3-5 leaves fresh basil, chopped
- Dash of salt (about 1/8 teaspoon)
- Freshly ground black pepper
- 1-2 tablespoons freshly grated Parmesan cheese
- Turn the zucchini into "noodles" according to (Veggetti, Spiralizer, etc.) directions.
- Cut the tomatoes into quarters.
- In a medium size bowl combine the spiralized noodles (zoodles), sliced tomatoes, olive oil, garlic, basil, lemon juice, salt and pepper. Stir well to combine.
- Let stand 30 minutes at room temperature to let the flavors meld.
- Add the grated cheese, stir again, and serve. Will keep 1-2 days in the refrigerator.
Serving Size about 1 1/2 cups
Amount Per Serving
% Daily Value
Total Fat 11 g
Saturated Fat 2 g
Cholesterol 2 mg
Sodium 121 mg
Total Carbohydrates 7 g
Dietary Fiber 2 g
Protein 3 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.