Zucchini Noodles with Tomato Sauce & Edible Flowers
Oodles of zucchini noodles! The only reason I'm not calling them zoodles is because I promised my husband I wouldn't (but, please just know in my heart I call them zoodles).
I was on a mission with these spiralized zucchini noodles - I really wanted them to taste fresh and light but have enough sauce that it was a hearty meal. I also wanted to change my husband's feeling about zucchini noodles. Up to this point, he's not been a fan. I think they're great - one because spiralizers are crazy fun to use (if you don't have one - check out the one in my shop) and two because they're a simple and delicious way to eat zucchini.
I was so excited when he wanted seconds (whoops - there weren't any!) and when he said they really surprised him with how good they were. I attribute the success of this recipe to a couple things - good olive oil, sea salt, and a robust tomato sauce. Marinating the zucchini in olive oil and salt does release a lot of water, but it makes up for it by making the noodles so tender and flavorful.
I also knew that several beautiful cherry tomatoes and some nasturtiums wouldn't hurt this bowl either. Our eyes need to eat as well, so if you make this recipe, go a little wild with toppings. I went with edible flowers, a mix of cherry tomatoes, and micro greens; but pine nuts, basil, and cilantro would also be fab on top.