This is a quick and versatile recipe, thrown together by me. It is a good, light base for any protein, or a welcome side dish. I served it above with steelhead trout, which was wonderful.

It does utilize a spiralizer, which I use fairly often. This is the one I have.

I have these roasted tomato pucks in my freezer from the height of the garden, which I really recommend.  If you don’t have those you could substitute tomato paste or rehydrated sun-dried tomatoes, or roasted tomatoes.

Zucchini Noodles with Tomato Cream Sauce Recipe

2 or 3 zucchinis, spiralized
1 tablespoon avocado or olive oil
3 anchovies, minced
3 cloves garlic, minced
1/3 cup roasted tomatoes (1 “puck’)
1/3 cup organic cream
salt and pepper to taste
2 Tablespoons parsley, minced (for garnished)

Place the spiralized zucchini in a colander or on a dish towel to drain. Use kitchen scissors to cut the noodles to manageable lengths so they are easier to eat.

Warm the oil on medium, and add the anchovies and garlic, sautéing until beginning to brown. Add the tomatoes and stir to thaw and incorporate. Once the tomatoes are warm, stir in the cream and cook for five minutes. Add the zucchini noodles to the sauce for five minutes, just until warm. Salt and pepper to taste.

Serve immediately with protein on top or as a side, topped with some minced parsley.

Yum! Enjoy.