Recipe: Perfect Fire Roasted Zoodles

Fire Roasted Zoodles. 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).

Hot chile pepper and fire-roasted corn lend a Southwestern flavor to broiled sweet potato noodles.. The tangy zoodles make a great topping for burgers, grilled fish and fresh salads. *I used fire roasted tomatoes. So good! **I prefer to cook my zoodles in a separate pan. (see this post about How to Make Zoodles for a full tutorial). You can cook Fire Roasted Zoodles using 7 ingredients and 3 steps. Here is how you cook that.

Ingredients of Fire Roasted Zoodles

1. Prepare 1 large of green zucchini squash.
2. It's 2 tsp of olive oil, extra virgin.
3. Prepare 1 can of Fire roasted tomatoes with garlic.
4. It's 1/2 tsp of chopped garlic(I used bottled).
5. You need 1 tsp of Italian Seasoning.
6. Prepare 1 of salt and pepper to taste.
7. You need 1/4 cup of shredded parmesan.

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.

Fire Roasted Zoodles instructions

1. 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..
2. Shred zucchini in VEGGETTI on thick setting. Add to pot of boiling water and blanch for 3-4 minutes. Drain well..
3. .

Finish it off with a squeeze of lemon juice and fresh fresh parsley and dinner is done. No excuses make this easy, delicious dinner. When the skillet is hot, add the olive oil, onion, and garlic - sauté for a minute or two until the onion is softened but not browned. 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.