Garlic Parmesan Zucchini Zoodles

This recipe serves 4 and you can go out to your

garden to get the veggies needed!

What you'll need:

4 medium zucchini

3T evoo

1T minced garlic

1/4-1/2tsp crushed pepper flakes

2 medium tomatoes, chopped

1/2c shredded parmesan cheese

1c basil leaves torn into pieces

1tsp cornstarch

2tsp cold water

How to make:

Trim and spiralize the zucchini, using a veggie spiralizer

(I got mine at Walmart for $10).

Add evoo, garlic and red pepper flakes to a large deep skillet.

Turn to medium heat. When the oil begins to bubble

around the garlic, add the zucchini zoodles.

Toss the zoodles around the pan with tongs

and cook until al dente, they should wilt but still have a crunch,

it will be about 5-7 minutes. Do not let the

zoodles cook any longer or they will be mushy.

As they are cooking keep tossing around in the pan.

Stir in tomatoes, basil and parmesan cheese.

Cook for one minute, use pasta tongs to transfer

the zoodles, tomatoes and basil into a serving dish.

Leave the liquid in the skillet.

To finish:

Bring the liquid left in the skillet to a simmer.

Combine cornstarch and cold water in a small bowl

then whisk into the simmering liquid. Cook,

while whisking until the liquid thickens to a sauce,

about 1 minute. When sauce is done pour over the zoodles.

Top off with a bit more parmesan cheese.

***Note, you could also do some diced chicken or shrimp

in garlic and italian seasoning to add to the zoodles.