Prep Time::15 mins
Cook Time::5 mins
Total Time::20 mins
Servings::4
Yield::4 servings
Ingredients
2 tablespoons olive oil
1 (10 ounce) basket cherry tomatoes, halved
5 medium zucchini, run through a spiralizer
salt and freshly ground black pepper to taste
1 (8 ounce) container mini mozzarella balls, halved
ΒΌ cup fresh basil, cut into thin strips
2 tablespoons balsamic glaze
Directions
Heat olive oil in a large skillet over medium-high heat. Add cherry tomatoes and quickly stir until tomatoes just begin to soften, 1 to 2 minutes. Add zucchini noodles, salt, and pepper. Keep cooking, stirring frequently, until zoodles are tender yet firm to the bite, 2 to 3 minutes.
Remove from heat and stir in mozzarella and basil. Toss to coat. Divide zoodles between 4 bowls and drizzle with balsamic glaze. Serve immediately.
Cook's Notes:
Zoodles do not reheat well and become watery the longer they sit. Eat immediately.