What you need,
1 medium zucchini, spiralized
1 tbsp. olive oil
3 cups tiny tomatoes, halved
3 cloves garlic, minced
1 tsp. salt
½ tsp. black pepper
¼ tsp. chili flakes
¼ cup fresh basil, chopped
Parmesan cheese for serving
In a medium non-stick sauté pan heat the oil over medium
heat. Cook the tomatoes until they start to soften up. Add the garlic and cook
for a couple of minutes until fragrant.
Season with salt, pepper and chili flake. Smash a few of the
tomatoes to get a sauce thing happening.
Add the zucchini noodles and cook for 2-3 minutes at most!
They don’t take long, and you don’t want them to be soggy.
Stir in the basil and adjust the seasoning if needed.
Top with Parmesan cheese just before serving.
Jen of My Tiny Oven
