Zucchini Spaghetti

Name: Zucchini Spaghetti
Ingredients: 1 pound zucchini small; 2 tablespoons olive oil; 1 onion diced fine; 3 cloves garlic minced; 1/2 pint cherry tomatoes halved; salt; pepper; red wine vinegar

8 ingredients

3 steps

Ingredients

1 pound zucchini small
2 tablespoons olive oil
1 onion diced fine
3 cloves garlic minced
1/2 pint cherry tomatoes halved
salt
pepper
red wine vinegar

Directions

1

1. Wash and trim the zucchini, split it in half lengthwise, and julienne along the length. I recommend using a mandoline with a julienne attachment for this. (I also recommend a cut-resistant glove, unless you also wish to julienne your fingertips.) Toss the zucchini strips with a big pinch of salt and let drain in a colander for 10 minutes.
2

2. Heat the olive oil in a large skillet over medium-high heat. Add the onions and cook until just starting to brown, about 6 minutes. Add the garlic and cook just until fragrant, 1 minute or so. Add the tomatoes and cook until they start to break down, 5 to 7 minutes.
3

3. Squeeze any excess liquid out of the zucchini and add it (the zucchini, not the liquid) to the skillet. Toss and cook until just softened, 3 to 5 minutes. Deglaze with red wine vinegar to taste, season with salt and pepper, and serve.