Fresh Tomato and Cremini Zoodle Toss
4.4(817 ratings)When tomatoes are at their peak, they barely need help to become a sauce. Chopping them with salt and garlic draws out enough juice to coat the noodles, while raw mushrooms add an earthy bite. Serve this on a flat slate or plate so the juices pool around the zucchini rather than drowning it.
- Hands-on
- 15 min
- Total
- 15 min
- Serves
- 2
- Level
- Easy
Method
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Step 1: Chop the tomatoes into small pieces, place them in a bowl with the grated garlic and salt, and let them sit for 5 minutes to release their juices.
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Step 2: Slice the mushrooms as thinly as you can with a sharp knife or mandoline, then stir them into the tomatoes along with the olive oil.
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Step 3: Spiralize the zucchini into medium noodles and pat them dry with a towel so the dressing clings instead of sliding off.
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Step 4: Toss the noodles gently with the tomato mixture, tear in most of the basil and season with pepper, plus red pepper flakes if you like heat.
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Step 5: Twirl onto plates, spoon any remaining juices over the top and finish with the last whole basil leaves.
Same technique, different aisle
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