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Gluten-Free Margherita Zucchini Noodles
Created by: Howcan Team
Ingredients
- 4 medium zucchinis, spiralized into noodles
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 pint cherry tomatoes, halved
- 8 oz fresh mozzarella, diced
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the minced garlic and cook for 1-2 minutes until fragrant.
- Add the cherry tomatoes to the skillet and cook for 3-4 minutes until they start to soften.
- In a separate skillet, heat the remaining 1 tablespoon of olive oil over medium heat.
- Add the zucchini noodles and sauté for 2-3 minutes until just tender.
- Combine the cooked cherry tomatoes with the zucchini noodles and toss to mix well.
- Add the diced mozzarella and chopped basil to the skillet and gently toss to combine.
- Season with salt and pepper to taste.
- Remove from heat and serve immediately, garnished with additional fresh basil if desired.
The Gluten-Free Margherita Pasta with zucchini noodles is a modern twist on the classic Italian dish. Originating in Naples, the traditional Margherita pasta is a simple yet flavorful combination of fresh tomatoes, mozzarella, basil, and olive oil. The zucchini noodles, also known as zoodles, add a healthy and gluten-free element to the dish. Renowned chefs like Jamie Oliver and Giada De Laurentiis have popularized this variation, making it a staple in many Italian restaurants worldwide. For the best version of this dish, sourcing ripe, juicy tomatoes and high-quality mozzarella is crucial. The zucchini should be spiralized to achieve the perfect al dente texture. This dish is a delightful alternative for those seeking a lighter, gluten-free option without compromising on taste.
25 min
4
300 calories
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