- 2 pints cherry tomatoes (or about 4 cups of chopped tomatoes)
- 1/4 cup olive oil
- 4 cloves garlic, finely minced
- 1/2 tsp red pepper flakes
- 1 cup basil + more for serving, torn into small pieces or cut in small strips
- 1/2 tsp salt
- 1/2 tsp pepper
- 2-3 medium zucchini
- 2 cups baby spinach
- 1 cup parmesan + more for serving
- Chop up your tomatoes (if using cherry, just cut them in half) and mix in a large bowl with olive oil, garlic, red pepper flakes, salt, pepper and basil. Let marinate for at least 2 hours, and up to 6, at room temperature.
- When you're ready to eat, spiralize the zucchini and saute over medium-high heat for 2-3 minutes. You don't want to fully cook them, but they should start to soften. Add spinach and saute for another minute just to wilt the greens. Remove from heat and toss with parmesan until cheese starts to melt.
- Mix zucchini with marinated tomatoes well. Serve with extra parmesan, basil and a drizzle of olive oil if desired!
- Recipe adapted from Ina Garten.
This stays well in the fridge for 4- 5 days and makes for a super easy lunch throughout the week. You can eat it cold or at room temp, or warm it up in the microwave for a bit if you'd like.
The longer the dish sits, the more liquid will collect at the bottom. This is totally normal for zucchini noodle dishes and mixing them with the tomatoes does add to it. The liquid is 100% delicious so if you don't mind a little extra slurping action, don't be shy with it. If you don't want the liquid, just avoid it when you're serving this up.