Zoodles with Garlic Roasted Tomatoes

Zoodles with Garlic Roasted Tomatoes | savoringsimple.com

It’s the first week of the NEW YEAR (happy that, btw) and Sam and I are wayyyy in over our heads already. New JOBS (eek!), new PLACE (guess who’s back from Korea???), new WIFI (because necessary), and new FOOD (always). And as we’re navigating all the new-ness, we’ve had to re-evaluate the SIMPLE in that^^^ title up there. Savoring Simple. Slow down, relax. Breathe. Unfinished checklists? We can handle that. Job/apartment/cellphone/new-life hunting? We’ve got that, too. Because We. Savor. Simplicity. (Well, ok.)

This is a standing joke between the two of us, because in a culture that’s focused on consumerism and getting 100 thousand million things done at once because there’s like 100 thousand bajillion apps to help you organize your life and multiple to-do lists, it’s sooooo easy to get caught up in all the things that don’t matter. Like returning Christmas gifts and making sure you have the right receipt/credit card, or forgetting to send that thank-you a week ago, or trying to catch up with ALL the people you haven’t seen for a year while juggling the stress of a new workplace.  As the saying goes, we preach best what we need to hear most.

Sooooooo. New Year’s Resolutions (you knew this was coming, right?). Of course I have more than one. And of course most of them won’t happen. But my overall goal is to re-adjust. Slow down. Make healthy food, yes, but remember that sometimes it’s ok to pick up a pizza or create something with closer to 6 ingredients instead of 25.  To realize that sometimes it’s more important to snuggle on the couch with my husband then it is to finish all the dishes. And those to-do lists? Not to let them take over.

How about you? Any resolutions? I’m curious to hear. Do you understand the need to slow down, to savor the more important things? It’s not easy…BUT I feel like I’ve made *OK* progress this week with these Zoodles with Garlic Roasted Tomatoes. And while we’re on that subject….

Garlic Roasted Tomatoes Recipe | savoringsimple.com

I (and let’s be honest, the rest of the internet) am obsessed with spiralizing. I spiralize everything. A quick pinterest search of “spiralizer” is enough to convince anyone that a spiralizer is a necessity in any kitchen, because the very idea that you can MAKE YOUR OWN NOODLES in less than 4 seconds out of vegetables is probably the best news I heard all of 2015.

Well, you know what I mean. But besides zoodles–a super clever name for zucchini noodles–Garlic Roasted Tomatoes are a pretty close second for awesomeness. I was popping them off the pan and into my mouth before they’d had adequate time to cool, and I’m just going to put it like this: the burned fingers? Worth it. Every time.

Roasted Garlic Tomatoes | savoringsimple.com

So now that you have a super healthy, flavorful, New-Year’s-Resolution-worthy dinner ahead of you, how do you simplify your life? Is that a goal for you, or do you have others for 2016?

Super Simple Zoodles with Lemon and Garlic Roasted Tomatoes-Gluten free and vegan! | savoringsimple.com

Zoodles with Garlic Roasted Tomatoes

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Zoodles with Garlic Roasted Tomatoes
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
 
Note: For easy cleanup, you can roast the tomatoes on a cookie sheet lined with aluminum foil.
Ingredients
  • 1 c. grape or cherry tomatoes
  • ¼ c. chopped basil and/or parsley
  • 1 garlic clove and/or 1 small white onion, both minced
  • Olive oil
  • Salt and Pepper
  • 1 Zucchini, spiralized, grated, or sliced thin lenghtwise
  • 1 T. butter or ghee (can substitute for olive oil, but the butter/ghee is worth it here!)
  • ½ lemon
  • ¼ c. parmesan cheese or vegan substitute (optional)
Instructions
  1. Preheat oven to 400°F.
  2. In a small bowl, toss together tomatoes, basil/parsley, garlic/onion, and a tablespoon or so of olive oil. Spread on a lightly greased baking sheet and roast in the oven for 15-20 minutes or until tomatoes are soft and juicy and the skins start to break.
  3. Meanwhile, spiralize or grate the zucchini. Melt the butter or ghee in a medium-sized skillet and sautee the zoodles for 5 minutes over medium heat. Don't overcook the zoodles-they should have a 'bite' to them.
  4. Grate the ½ lemon over the zoodles, then toss with parmesan and add a squeeze of lemon juice. Stir to combine, and top with garlic roasted tomatoes. Serve with extra parmesan.
Super duper easy Zoodles with Lemon and Garlic Roasted Tomatoes | savoringsimple.com

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