Zero Waste Zoodles With Heirloom Tomatoes and Pesto
2 medium heirloom tomatoes, chopped
2 cups chopped cremini mushroom caps
Spiralizer or vegetable peeler
How to make zoodles with heirloom tomatoes and pesto:
1. Grate or spiralize your zucchini into thin noodle shapes, as desired
2. Lightly toss your zucchini with a small amount of salt, then let your zoodles rest and drain in your colander or kitchen sieve.
3. Heat a small amount of olive oil in a medium sauce pan over medium heat and add your tomatoes. Cook until your tomatoes begin to release their juices, about 5 minutes, and add in your mushrooms and cook until soft and cooked through, about 5-10 minutes.
4. Stir in your pesto and let simmer until flavors have melded and your sauce has thickened somewhat.
5. Pour off the excess liquid from your zucchini and blot with a clean towel, if necessary. This will prevent you from having watery noodles.
6. Divide your zoodles among your bowls and top with sauce. Add toasted pine nuts for additional flavor and crunch, if desired!
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