1poundheirloom grape or cherry tomatoes, halved or quartered
1medium onion, thinly sliced
2-3clovesgarlic, thinly sliced
2large handfuls kale, roughly chopped or torn, stems removed
2summer, yellow squash, thinly sliced and quartered
2sprigs basil, plus additional, roughly torn or sliced for serving
2teaspoonscoarse sea salt
¼teaspoonfreshly ground black pepper
½red pepper flakes, optional
¼cupwhite wine, optional
Options:
top with lemon zest
try Parmesan or Romano cheese, shredded
sprinkle nutritional yeast on top for vegan cheesy flavor
opt for leeks or shallots instead of onion
try other veggies based on the season, peas, green beans, broccoli or cauliflower, bell pepper, mushrooms, etc.
Add already roasted veggies or pre-cook heartier, veggies that may take longer to cook
if you are a meat-eater, you can add also add sausage or pepperoni or other protein of your choice
Instructions
Add the olive oil into a large high-sided pan, a stock pot or Dutch oven. Add the zucchini noodles, tomatoes, onion, garlic, kale, summer squash, basil, salt, pepper and red pepper flakes (if using). Add 1/4 cup of white wine, if using. No need to add additional liquid if you are skipping, the veggies create plenty of liquid as they cook.
Turn the heat to high and cook for 5-8 minutes, stirring often so nothing sticks or burns and so all the vegetables cook evenly. As the veggies start to cook down, more liquid will be released. If it becomes too watery, you can always ladle or pour some out. Turn off the heat once the zucchini noodles are cooked, they should be tender but still a little firm, be careful not to overcook them or they will get mushy.
Serve immediately topped with fresh basil, lemon zest, shredded cheese or nutritional yeast.