Zucchini Noodles with Tomato, Garlic & Parmesan

I have this veggie peeler that makes me look like I have chef-like knife skills. It can be used like a regular vegetable peeler & in minutes you have finely julienned (fancy world for thinly sliced) vegetables. I use it to make zucchini noodles (read: thin strips of zucchini that look like spaghetti noodles). If you don't have this particular peeler you can use a regular peeler & call make wide noodles or call them fettuccine or pappardelle if you like - it will still make for a delicious dish.

I tossed mine with tomatoes, garlic, olive oil & parmesan cheese but they're great with pesto or even just a light drizzle of olive oil with salt & pepper. What's even better about zucchini noodles is you don't have to cook them. Nope, no cooking. 

Ingredients

• 3 small zucchini
• 5 medium-sized tomatoes, quarter & then cut in half again
• 2-4 cloves of garlic (depends on how much you like garlic), grated
• 3 tablespoons extra virgin olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup Parmesan cheese grated

Make it!

1. Using in a vegetable peeler, create thin strips of zucchini & set aside in a bowl.
2. In another bowl add cut tomatoes, garlic (grate this with a box grater or a microphone it will look like a garlic paste when you finish), olive oil, salt & pepper. Mix together well.
3. Toss the tomato mixture with the zucchini noodles until well coated.  Let all of the flavors marinate together for at least 1/2 hour.
4. Sprinkle with Parmesan cheese & serve at room temperature.