Zucchini Noodles with Roasted Tomatoes and Basil

Zucchini noodles are a great way to get your vegetable fix without feeling like you're eating a salad. They're also a great way to use up any extra zucchini you have lying around. This recipe for zucchini noodles with roasted tomatoes and basil is a simple and delicious way to enjoy this summer vegetable. The roasted tomatoes add a touch of sweetness and the basil adds a fresh, herbaceous flavor.

Zucchini noodles have been around for centuries, but they've only recently become popular in the United States. In the early 1900s, zucchini noodles were a popular dish in Italy, where they were often served with a simple tomato sauce. In the 1950s, zucchini noodles were introduced to the United States by Italian immigrants. However, they didn't become popular until the 1990s, when they were featured in a number of popular cookbooks. Today, zucchini noodles are a staple in many healthy eating plans.

Prep time: 15 | Cook time: 20 | Serves: 4

Ingredients

• Zucchini
• Tomatoes
• Onion
• Garlic
• Olive oil
• Basil
• Salt
• Pepper

Instructions

1. Preheat oven to 400°F (200°C).
2. Cut the zucchini into thin noodles using a spiralizer or a knife.
3. Toss the tomatoes, onion, and garlic with olive oil, salt, and pepper.
4. Spread the vegetables on a baking sheet and roast for 15-20 minutes, or until the tomatoes are softened and slightly caramelized.
5. In a large skillet, heat the olive oil over medium heat.
6. Add the zucchini noodles to the skillet and cook for 5-7 minutes, or until tender.
7. Add the roasted vegetables and basil to the skillet and cook for 2-3 minutes, or until heated through.
8. Season with salt and pepper to taste.

Why It Works

• Roasting the tomatoes brings out their natural sweetness.
• The basil adds a fresh, herbaceous flavor.
• The salt and pepper enhance the flavor of the vegetables.
• The olive oil helps to keep the zucchini noodles from sticking together.