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Fresh Zoodle Recipe

Rezept drucken
Zutaten Method

Zutaten
  

  • 2 large zucchinis (spiralized or cut into thin matchsticks)
  • A handful of cherry tomatoes, halved
  • A small piece of red onion, finely chopped
  • Bell pepper (red or yellow), sliced to your taste
  • 1–2 tsp of capers
  • A handful of olives (optional, but adds a wonderful Mediterranean kick)
  • Extra virgin olive oil (for sautéing and drizzling)
  • Fresh garlic (1 small clove, minced)
  • Fresh lemon juice (a bright squeeze makes all the difference!)
  • Salt and freshly ground black pepper
  • Freshly grated Parmesan cheese and a few fresh basil leaves for garnish

Method
 

  1. Prep the Veggies: Wash the zucchinis and transform them into "zoodles" using a spiralizer, a julienne peeler, or simply a sharp knife. Chop your cherry tomatoes, red onion, and bell pepper.
  2. Sauté the Base: Heat a splash of extra virgin olive oil in a large pan over medium heat. Add the minced garlic, red onion, and bell pepper, sautéing for about 2–3 minutes until fragrant and slightly tender.
  3. Add the Star of the Show: Toss in the zoodles, halved cherry tomatoes, capers, and olives.
  4. Quick Cook: Sauté everything together for just 2 to 3 minutes. Mom tip: Do not overcook them! Zucchini releases a lot of water, and you want your zoodles to stay tender-crisp ("al dente"), not soggy.
  5. The Finishing Touch: Remove the pan from the heat. Drizzle with fresh lemon juice and a little more high-quality extra virgin olive oil. Season generously with salt and black pepper.
  6. Serve & Garnish: Plate it up immediately, and finish with a generous dusting of freshly grated Parmesan cheese and torn fresh basil leaves.