Basil Zucchini Spaghetti with Cheesy Broiled Tomatoes
Try this Basil Zucchini Spaghetti with Cheesy Broiled Tomatoes recipe.
Try this Basil Zucchini Spaghetti with Cheesy Broiled Tomatoes recipe.
- 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
Step-by-step
- 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.
Fresh mozzarella carries the primary textural burden in this dish, functioning simultaneously as a binder and a moisture shield when subjected to direct overhead heat. High-water cheeses demand precise thermal management. Placing beefsteak slices directly beneath a blazing element forces moisture outward before it can pool and liquefy the pasta base below. Zucchini contains roughly ninety-five percent water by weight, meaning structural integrity depends entirely on aggressive, short-duration cooking.
Controlling Moisture in High-Water Vegetables
Thinly cut ribbons release cellular water rapidly upon contact with heat. Sautéing the vegetable strands requires medium heat for precisely three minutes; exceeding this window transforms crisp ribbons into an unwanted purée. Grated garlic and crushed red pepper must bloom in the olive oil for exactly thirty seconds before the vegetable addition to flavor the fat without scorching the aromatics.
- Water accumulation occurs if salted tomatoes sit too long before broiling; blot them with paper towels if excess liquid pools on the baking sheet.
- Leftover zucchini noodles do not reheat well due to rapid cellular collapse; consume them immediately or store components separately for up to twenty-four hours.
- Parmesan substitutes can alter melting behavior; hard aged cheeses require fine grating to achieve proper browning within the three to five minute broil window.
