Garlicky Zucchini Noodles with Tomatoes and Burrata
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Category
Breakfast
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Cusine
American
What do you need?
How to make?
Ingredients
3 medium zucchini, 8 – 10 inches long each
1 1/2 cup cherry or grape tomatoes, cut in half
2 T extra-virgin olive oil
2-3 large cloves garlic
1 tsp. Italian Herb Blend
3 balls Burrata cheese, cut into quarters
thinly sliced fresh basil for garnish
Directions
Cut ends off the zucchini and wash if needed. Then make the noodles, using one of the Three Ways to Make Zucchini Noodles. If you’re using basil or another fresh herb, thinly slice or chop that now, or use Herb Scissors if you have them. Cut cherry tomatoes in half and cut each ball of Burrata into fourths. Heat the oil in a large heavy frying pan over medium heat; add the garlic cloves and cook until they’re fragrant, about a minute. Remove garlic from the pan, add the cherry tomatoes and Italian Herb Blend, and cook about 2 minutes, stirring a few times. Then add the Zucchini Noodles and cook about 4 minutes, or until they’re barely starting to get tender but are heated through, turning the noodles over carefully a few times. Put the noodle/tomato mixture on to a serving dish and top with the chunks of soft cheese. Serve immediately.