Zucchini Noodles with Roasted Tomato, Garlic, and Goat's Cheese
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Serves: 2 small bowls
 
Ingredients
  • 5 medium tomatoes, or their equivalent in cherry, roma, whatever you've got.
  • about ½ a bulb of garlic, cloves smashed into bits with the flat of a chef's knife, papery skins removed.
  • 2 tablespoons plus 1 teaspoon olive oil
  • 3 medium zucchini
  • 3 oz goat's cheese
  • salt and pepper
  • a splash of hot water to loosen the sauce, if necessary
Instructions
  1. Heat your oven to 400 F/ 204C
  2. Chop your tomatoes into quarters or roastable pieces. If using cherry tomatoes, I urge you to halve or at the very least pierce each one, to avoid explosions in the oven.
  3. Toss the tomatoes and garlic with salt, pepper, and 2 tablespoons of olive oil in a medium skillet. Roast in the oven for 15 minutes, or until soft and bursting.
  4. Meanwhile, make your zucchini noodles. Trim the ends of the zucchini and spiralize (or slice into ribbons if you don't have a spiralizer gadget). If you trim the noodles after every 6-8 inches, it makes them easier to cook and eat.
  5. Heat a medium skillet over high heat. Add a teaspoon of olive oil. Toss the zucchini noodles for no more than 2 minutes, or just until heated through and wilted a tiny bit. You want the noodles to have bite, so don't cook much longer than 2 minutes.
  6. Remove the tomatoes and garlic from the oven, and grind/smear the oil, garlic, and tomatoes into a rough pulpy sauce with the back of a spoon (or tongs, in my case). Add to the zucchini, along with the crumbed goat's cheese. Toss everything to combine, and add a splash of hot water to loosen the sauce if necessary.
  7. I served this with crusty toast to mop up the sauce, but obviously avoid this if you are trying to develop less bread-based habits.
Recipe by The Bright Kitchen at https://www.thebrightkitchen.com/zucchini-noodles-with-roasted-tomato-garlic-and-goats-cheese/