This recipe is a healthy-eating staple for anyone with a busy schedule; it can be made from scratch in just 5 minutes. And, because it’s made with fresh, raw produce, it’s a great source of vitamins and antioxidants.
I love the flavor and bite of raw garlic so I used 3 large cloves in my sauce. For a milder garlic flavor, roast the cloves in the oven first. Or, add fewer.
- 2 medium zucchini, washed and dried
- 1 Tablespoon champagne vinegar
- 1 Tablespoon good quality olive oil
- 1 quart grape tomatoes, rinsed
- 2-3 large cloves of garlic (depending on taste), minced
- Salt, to taste
- ¼ Teaspoon dried oregano
- Shaved Pecorino cheese
Using a spiral slicer, cut the zucchini into long, thin noodles. If you don’t have a spiral slicer use a mandolin or vegetable peeler to make long, thin strips of zucchini that you can cut into thin noodle shapes with a knife.
Put the zucchini noodles in a bowl and drizzle them with the vinegar and olive oil, tossing to coat.
Then, put the tomatoes, garlic, salt, and oregano into the bowl of a food processor and pulse a few times until a chunky sauce forms.
Top the zucchini noodles with sauce and shaved Pecorino cheese.