I came up with this dish when I had an abundance of zucchini, tomatoes and fresh basil. This dish captures the heart of summer with all of these fresh ingredients. I hope you enjoy this as much as I do!
The low-carb dish is amazingly flavorful and you will never miss your pasta in this dish.
Author: Parsnips and Parsimony
Recipe type: Low carb
1 small zucchini, spiralized
½ cup thinly sliced onions
2 Tbsp butter
1 Tbsp fresh basil, thinnly sliced
1 tsp fresh oregano, finely chopped
1 cup chopped tomatoes
salt and pepper to taste
¼ cup half & half
⅛ cup Parmesan cheese
¼ cup shredded cheddar cheese
Take your spiraled zucchini and place it in a colander and salt generously. Allow it to sit and drain for 15-30 minutes while you prepare the rest of your ingredients.
While the zucchini is draining, place your butter and onions in a small skillet and cook them over medium heat until they are just start to turn brown and slightly caramelized.
Rinse zucchini to remove salt and give it a toss in the colander to remove any excess water.
Add zucchini, tomatoes, basil, oregano and salt and pepper to onions and cook for approximately 5 minutes. The cooking time will vary depending on how much water was left in the zucchini and how thick your spirals are.
Cook zucchini until it is almost done.
Add half and half, Parmesan and cheddar cheese.
Cook until slightly thickened and reduced slightly.
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