Grilled Tomatoes and Basil Zucchini Noodles with Balsamic Glaze

The recipe Grilled Tomatoes and Basil Zucchini Noodles with Balsamic Glaze can be made in approximately 25 minutes. This side dish has 189 calories, 4g of protein, and 8g of fat per serving. For $2.46 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 4. 345 people were impressed by this recipe. It is perfect for The Fourth Of July. It is brought to you by Inspiralized. A mixture of salt and pepper, extra virgin olive oil, beefsteak tomatoes, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. With a spoonacular score of 97%, this dish is great. If you like this recipe, you might also like recipes such as Zucchini Noodles with Cherry Tomatoes and Basil, Grilled Eggplant and Manchego Cheese Salad with Fresh Basil and Balsamic-Black Pepper Glaze, and Pesto Zucchini Noodles with Roasted Tomatoes and Grilled Chicken.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Place a medium saucepan over high heat and add in the vinegar. Once boiling, reduce to a simmer and cook until reduced halfway. While balsamic is cooking, heat a grill or grill pan over medium-high heat. Brush the tomatoes and zucchini with the olive oil and season both generously with salt and pepper.Once the grill is heated, add in the tomatoes. Let cook for 2 minutes, flip over and cook another 2 minutes or until heated through and grill marks appear. Set aside.Add the zucchini to the grill or grill pan and periodically use a the back of a spatula (if using a grill pan) to compress the noodles down to cook quickly. Cook for just 3-5 minutes or until cooked through. When done cooking, the zucchini will sweat out moisture, so lightly pat dry and lay out in a [insert measurements here] serving dish. Season the zucchini with extra pepper and toss with the basil.Top the zucchini with the tomatoes and drizzle the balsamic on top. Garnish with extra basil and serve.

 

Step by step:

1. Place a medium saucepan over high heat and add in the vinegar. Once boiling, reduce to a simmer and cook until reduced halfway. While balsamic is cooking, heat a grill or grill pan over medium-high heat.

2. Brush the tomatoes and zucchini with the olive oil and season both generously with salt and pepper.Once the grill is heated, add in the tomatoes.

3. Let cook for 2 minutes, flip over and cook another 2 minutes or until heated through and grill marks appear. Set aside.

4. Add the zucchini to the grill or grill pan and periodically use a the back of a spatula (if using a grill pan) to compress the noodles down to cook quickly. Cook for just 3-5 minutes or until cooked through. When done cooking, the zucchini will sweat out moisture, so lightly pat dry and lay out in a [insert measurements here] serving dish. Season the zucchini with extra pepper and toss with the basil.Top the zucchini with the tomatoes and drizzle the balsamic on top.

5. Garnish with extra basil and serve.

Nutrition Information:

covered percent of daily need