A rich and flavorful made-from-scratch heirloom tomato sauce is the secret to what makes these zucchini noodles SO good! No one would ever guess it’s ready in only 20 minutes with a handful of ingredients!
It’s that part of summer, y’all. Not quite fall, but the calendar says so and yet the weather is still summery and the garden goods just keep on coming stronger than ever before.
Hence the fact that my blog is currently overrun with tomatoes and zucchini. Not unlike my kitchen counters.
It feels like forever since we last did a dinner series. Today starts an ALL new one, guys. Our theme for this week is 20-Minute Summer Dinners.
It’s like the best of both worlds since back to school is on the horizon for some, already in session for others and you’re in need of easy dinners, and yet summer food just keeps on coming.
I deliver, friends. And today, I’m delivering zucchini noodles straight to your tastebuds. It’s been too long since we got down with the zoodles.
So since I’m nearly drowning in tomatoes and zucchini is a close runner-up, it feels only right that the two should just be together forever in this completely gorgeous skillet.
First comes a COMPLETELY made-from-scratch heirloom tomato sauce. It’s made in less than 20 and yet it tastes like it simmered for hours. It’s rich, flavorful, herby, and I want to drink it through a straw. 😋😋
Then came the zoodles. They go straight into the sauce and it’ll only take 5 minutes for them to soften and cook a tiny bit in there.
Don’t let them sit in the hot sauce too long though, otherwise you’ll have a skillet of green mush on your hands. No good.
A generous handful of fresh basil later…and you’ve got this beauty of a skillet all ready and a’waitin for your inevitable face dives. Trust me, there will be plural of those.
Just a skillet of end-of-summer happiness, y’all. No frills, no fancy stuff. Just stuff your face wants N-O-W.
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 lbs (about 4 cups) heirloom tomatoes, cored and large-diced
- 2 tablespoons agave syrup
- Salt and pepper to taste
- 1/4 cup minced fresh basil
- 1/2 cup half-and-half cream
- 4 medium zucchini, cut into zoodles
- In a large skillet, heat olive oil over medium-high heat. Once oil is hot, add garlic and tomatoes. Saute tomatoes 8-10 minutes until tomatoes are softened and garlic is fragrant.
- Pour tomatoes and all the accumulated juices into a high-speed blender. Blend on high speed until sauce is completely smooth. Strain sauce through a fine-mesh sieve back into saucepan.
- Bring sauce to a boil over medium-high heat, then reduce heat to medium and let sauce simmer until reduced and thickened, about 10-15 minutes. Stir in agave syrup, season sauce with salt and pepper to taste and stir in fresh basil and cream. Once sauce is smooth, add zucchini noodles to skillet and gently stir over medium-high heat about 5 minutes until zucchini noodles are softened. Serve zucchini noodles immediately. Enjoy!
There’s more zucchini noodles where these came from. —>