Basil Zucchini Spaghetti with Cheesy Broiled Tomatoes
Try this Basil Zucchini Spaghetti with Cheesy Broiled Tomatoes recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains pasta
contains dairy
- salt and pepper to taste
- 1 large garlic clove minced
- 1/4 teaspoon crushed red pepper
- 3 medium zucchinis blade c noodles trimmed
- 2 large beefsteak tomatoes each cut into 4 thick slices
- 1 tablespoon olive oil plus more for lining the baking sheet
- 4 ounces fresh mozzarella grated
- 2 tablespoons grated parmesan cheese plus more for garnish (optional)
- 1/3 up sliced fresh basil leaves + more to garnish
- Carbohydrate 4.7275780398972 g
- Cholesterol 19.5186947845897 mg
- Fat 5.16545407771171 g
- Fiber 1.13835004353523 g
- Protein 8.34054305431771 g
- Saturated Fat 3.16741389144993 g
- Serving Size 1 1 Serving (122g)
- Sodium 222.505566228412 mg
- Sugar 3.58922799636197 g
- Trans Fat 0.3182794453558 g
- Calories 97 calories
Heat the broiler.Meanwhile, arrange the tomato slices in a single layer on a lightly oiled rimmed baking sheet. Season the tomatoes with salt and pepper. Dividing evenly, sprinkle the slices with the mozzarella and Parmesan. Broil until the cheese is bubbly and golden, 3 to 5 minutes.Meanwhile, place a large skillet over medium heat and add in the oil. Once oil heats, add in the garlic and red pepper, cooking for 30 seconds. Then, add in the zucchini noodles, basil and season with more pepper. Cook for 3 minutes or until al dente.Divide the zucchini noodle mixture onto plates and top each with the broiled tomatoes and more cheese, if desired. Garnish with basil.
