Creamy Zucchini Zoodles

Creamy Zucchini Zoodles

Creamy Zucchini Zoodles w/tomatoes

3 Tbsp. butter

4, approximately 6-inch zucchini

½ cup chopped yellow onion

1-2 cloves minced garlic (to taste)

½ cup finely chopped carrots

1-2 medium Roma tomatoes

½ tsp. fresh ground black pepper

½ cup heavy whipping cream or half & half

1 tsp. chicken base (I use Better Than Bullion, lower sodium)

1 cup fresh grated Parmesan cheese (divided— ½ cup while cooking, ½ cup for garnish)

Wash vegetables.   Use all zucchini to create zoodles. Chop yellow onion. Chop garlic.  Chop carrots.  Chop tomatoes.

Melt butter in medium frying pan on medium heat. Add onion and carrots; sauté 7-10 minutes.  Add garlic to onion/carrot mixture.  Sauté additional 3-5 minutes, stirring occasionally.  Add whipping cream or half & half. Add chicken base, pepper.  Continue cooking, medium heat for 5-7 minutes.  Add all zoodles. Stir to blend with creamy onion/carrot mixture.  Add chopped tomatoes & ½ cup parmesan.  Continue cooking for 7-10 minutes.  Serve with additional parmesan. 

A creamy vegetable dish full of flavor.  An excellent meatless meal or as a side with chicken or pork.

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