Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, fire roasted zoodles. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
This fire roasted tomato pesto with zoodles is vegan, grain free, and packed with flavor. Whip it up for an easy and healthy weeknight meal! Muir Glen has organic, fire-roasted tomato products: diced, non-diced, unseasoned, and adobo-seasoned (which has a nice heat).
Fire Roasted Zoodles is one of the most well liked of recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Fire Roasted Zoodles is something which I have loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can have fire roasted zoodles using 7 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Fire Roasted Zoodles:
- Prepare 1 large green zucchini squash
- Prepare 2 tsp olive oil, extra virgin
- Get 1 can Fire roasted tomatoes with garlic
- Get 1/2 tsp chopped garlic(I used bottled)
- Make ready 1 tsp Italian Seasoning
- Take 1 salt and pepper to taste
- Make ready 1/4 cup shredded parmesan
It's perfect over whole wheat pasta, gluten-free pasta, zoodles, or with baked chicken or fish. I like to make a double batch and freeze the leftovers so we always have sauce ready to go for nights when I don't feel like cooking. Dress up your zucchini noodles with roasted tomatoes, ricotta, lemon and tarragon for a quick and easy dinner that's healthy and low carb/gluten free! I am finally home from Custer, South Dakota which, despite my reticence, actually shaped up to be a nice place to spend the week: nice weather, beautiful views, a minimum of hiking, and quiet. *I used fire roasted tomatoes.
Steps to make Fire Roasted Zoodles:
- Heat oil in large saute pan and add garlic and zucchini. Saute for 3 minutes on medium heat and add tomatoes, seasoning and salt and pepper. Cook on low to medium heat for 10-12 minutes stirring regularly. Serve with shredded parm.
- Shred zucchini in VEGGETTI on thick setting. Add to pot of boiling water and blanch for 3-4 minutes. Drain well.
So good! **I prefer to cook my zoodles in a separate pan. (see this post about How to Make Zoodles for a full tutorial). I know there are photos of the zoodles mixed together in the pan; I added them after they were cooked. But I totally get that sometimes one more pan to wash will put you over the edge. The tomatoes and shrimp are roasted on a sheet pan and create their own sauce as they roast. The "zoodles" are quickly sautéed in a skillet and the tomatoes and shrimp can be poured right over the top of them.
So that’s going to wrap this up with this exceptional food fire roasted zoodles recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
