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Grilled Tomatoes and Basil Zucchini Noodles with Balsamic Glaze + Entertaining Giveaway

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 4

Ingredients

  • 1 cup balsamic vinegar
  • 3 beefsteak tomatoes cut into ½ inch slices
  • salt and pepper to taste
  • 2 tablespoons extra virgin olive oil
  • 3 medium zucchinis Blade A
  • 1 large chiffonade of basil

Instructions

  • Place a medium saucepan over high heat and add in the vinegar. Once boiling, reduce to a simmer and cook until reduced halfway.
  • While balsamic is cooking, heat a grill or grill pan over medium-high heat. Brush the tomatoes and zucchini with the olive oil and season both generously with salt and pepper.
  • Once the grill is heated, add in the tomatoes. Let cook for 2 minutes, flip over and cook another 2 minutes or until heated through and grill marks appear. Set aside.
  • Add the zucchini to the grill or grill pan and periodically use a the back of a spatula (if using a grill pan) to compress the noodles down to cook quickly. Cook for just 3-5 minutes or until cooked through. When done cooking, the zucchini will sweat out moisture, so lightly pat dry and lay out in a [insert measurements here] serving dish. Season the zucchini with extra pepper and toss with the basil.
  • Top the zucchini with the tomatoes and drizzle the balsamic on top. Garnish with extra basil and serve.