Tomato Basil Zoodles

Instructions

1. Step 1

   Use the spiralizer to make zucchini into noodles. On the cutting board, use the chef's knife to chop tomato, mince garlic, and tear basil leaves.

   Cookware: Chef Knife, cutting board, spiralizer

2. Step 2

   Place tomato and basil in the mixing bowl with 10 ml olive oil, 1 gr salt, and black pepper; toss with the tongs until glossy and evenly seasoned.

   Ingredients used: 15.0 gr Basil, 1.0 gr Black Pepper, 10.0 ml Olive Oil, 1.0 gr Salt, 300.0 gr Tomato

   Cookware: mixing bowl, tongs

3. Step 3

   Heat the skillet over medium heat with 20 ml olive oil. Add garlic and sauté until fragrant and just pale golden, without browning.

   Timer: 1 min (fixed)

   Ingredients used: 2.0 clove Garlic, 20.0 ml Olive Oil

   Cookware: skillet — medium heat, tongs

4. Step 4

   Add zucchini and the remaining 1 gr salt to the skillet, then toss continuously until the noodles are hot, softened, and still lightly crisp.

   Ingredients used: 1.0 gr Salt, 500.0 gr Zucchini

   Cookware: skillet — medium heat, tongs

5. Step 5

   Remove the skillet from the heat, add the tomato-basil mixture, and toss gently with the tongs just until combined. Serve immediately with the fresh tomatoes and basil visible over the zucchini noodles.

   Cookware: mixing bowl, skillet, tongs