I’ve got the perfect summer meal for you.
I don’t know about anyone else but I’m in denial that summer is coming to an end. I seriously cannot believe August is coming to an end and classes at UMD start next week. What?! How?! While fall is definitely my favorite season I am in no way ready for summer to be over yet, I feel like it just started. So I’m going to avoid reality and make summer as long as possible with a meal full of farmer’s market freshness, I’m making zoodles with roasted red pepper cherry tomato sauce, join me?
First you make zoodles (zucchini noodles!) by spiralizing any combination of zucchini and yellow squash your heart desires, I like to use a mix of the two because it’s pretty but you can use all green or all yellow if that’s what you have on hand. If you’re in the market for a spiralizer I have this one and it works great, I’ve been using it since last year when I decided to jump on the spiralizing band wagon.
The sauce is really simple, but full of delicious summer veggie flavor. You cook some onion until translucent, add cherry tomatoes, cook till the burst and then toss in some garlic, pureed roasted red peppers (I make mine like this, alternatively these are a great time saver and are super convenient to keep in the pantry) and a few tablespoons of pesto. I actually used store-bought for this, but if you have some fresh herbs on hand try my mixed herb pesto!
I topped mine with some tangy goat cheese (if you don’t like goat cheese
I don’t know what’s wrong with you you could use parmesan instead) and served it with a nice cold glass of sauvignon blanc.
Here’s to prolonging summer, one bite at a time!
- - 3 zucchinis or yellow squash
- - 1 tablespoon olive oil
- - 1 small sweet onion
- - 1 pint cherry tomatoes
- - 2 cloves garlic
- - 2 roasted red peppers (see note below)
- - 3 tablespoons pesto
- - salt and pepper
- - goat cheese or parmesan for serving
- - spiralize the zucchini/squash
- - heat the oil over medium heat in a large sauce pan or dutch oven
- - dice the onion and add to the pan, cook for about 5 minutes until translucent
- - add the cherry tomatoes and place a lid on the pan, cook, stirring occasionally, until the tomatoes burst (this took about 10 minutes for me)
- - While the tomatoes and onion cook mince or press the garlic cloves, set aside
- - Place the roasted red peppers in a food processor or blender and pulse until pureed
- - After the tomatoes have burst add the garlic and cook for 1 minute
- - Stir in the red pepper puree and pesto until well combined
- - Add the zoodles to the pan and toss to coat, cook until everything is heated through and the zoodle are slightly tender, about 3 minutes
- - Plate and serve immediately, topping with cheese as desired
- - My squash were on the small side and made 3 servings for me, depending on how big your squash are you may get more servings.
- - For the roasted red peppers you can make your own (see link in post for instructions) or use jarred. If making your own make sure to give yourself enough time for them to cool.
Note: GIF made using this site.