Raw Zoodles with Caramelized Tomatoes and Mushrooms
Servings: 1 serving
Ingredients
- 1 medium zucchini spiralized
- 1 cup mini heirloom tomatoes (cherry tomatoes will work)
- 4 large baby bella mushrooms, stems removed (keep them in if you want)
- 1 garlic clove, sliced
- 1 1/2 tsp good olive oil
- 1 tbsp grated parmesan cheese
Instructions
- In a small bowl, toss zucchini with 1 tsp kosher salt and set aside while you assemble everything else. The salt will draw out some water from the zucchini and soften it.
- In a medium cast iron skillet (any skillet will work, but the cast iron caramelizes everything nicely), heat olive oil over medium heat. Add tomatoes and cook until they start to burst a bit, about 10 minutes. Try not to move them around too much so you get a good char on them.
- About 5 minutes in, add the mushrooms. I cooked them whole so they wouldn't burn, then sliced them.
- When the tomatoes and mushrooms are done, add in the garlic and cook for another 30 seconds.
- Turn off the skillet and add in zoodles. There will be water at the bottom of the bowl, so don't add that in (or do if you want more moisture). Toss everything to heat noodles a bit. Top with the parmesan cheese.
Notes
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