You probably could guess that I'm one of those food-obsessed people who loves to try out new things, and lately I've been hearing about Burrata, a fresh Italian cheese made from Mozzarella and cream. I think that sounds amazing, and when I spotted some Burrata at Costco recently I had to try it. Google told me that Burrata is good with pasta, so I immediately thought Zucchini Noodles, and my niece Kara and I came up with these Garlicky Zucchini Noodles with Tomatoes and Burrata, which were really delicious. We had fresh basil, which also bumped up the flavors here and really went well with the cheese.
I enjoyed the Burrata a lot and it's something I would buy again. But, it's fairly expensive and once you open the package it only keeps for about 24 hours. If you don't want to buy a special cheese just to make this, I'd recommend soft goat cheese, or even fresh mozzarella for a substitute. The fresh basil is also optional; use any dried or fresh herb that appeals to you if you don't have basil.
This summer I was infatuated with Zucchini Noodles (sometimes called Zoodles) and made a lot of recipes using them raw. I love the raw noodles, but for this recipe I wanted some heat to release the flavor of the cheese, and these zucchini noodles that were slightly sauteed in garlicky olive oil were really delicious, and a perfect light dinner for Meatless Monday. (There are lots more Meatless Monday ideas under the label Meatless Monday, or check out Vegetarian Recipes in the recipe index. I also have a Meatless Monday Pinterest board and share a weekly Meatless Monday idea for Meatless Monday at BlogHer.com.)
Burrata has balls of mozzarella that are filled with softened mozzarella and cream; we cut the balls into four pieces each to top the zucchini noodles. (And I am sad to say I wasted the others that were left in the package because I didn't pay enough attention to the warning to use them within 24 hours.)
You can use any of the Three Ways to Make Zucchini Noodles I shared earlier, but remember to cut a slit in the zucchini so you don't get super-long noodles. If you're using fresh basil, chop that up now. (I used my Herb Scissors to get thin strips of basil.)
Cut the cherry tomatoes in half, then heat the oil with a couple of big garlic cloves to season the oil. Remove the garlic and saute the tomatoes about 2 minutes with a little Italian Herb Blend. Add the noodles and cook about 4 minutes, turning a few times. Serve the noodles hot, topped with Burrata (or other cheese of your choice) and fresh basil.
(Makes 3-4 servings; recipe created by Kalyn and Kara.)
3 medium zucchini, 8 - 10 inches long each
1 1/2 cup cherry or grape tomatoes, cut in half
2 T extra-virgin olive oil (use a flavorful oil
2-3 large cloves garlic (for seasoning the oil)
1 tsp. Italian Herb Blend
3 balls Burrata cheese, cut into quarters
(Use another type of soft cheese like Goat Cheese or fresh Mozzarella if you don't have Burrata.)
thinly sliced fresh basil for garnish (optional, but good)
Cut ends off the zucchini and wash if needed. Then make the noodles, using one of the Three Ways to Make Zucchini Noodles. If you're using basil or another fresh herb, thinly slice or chop that now, or use Herb Scissors if you have them.
Cut cherry tomatoes in half and cut each ball of Burrata into fourths. (If you're using another type of cheese, cut or crumble it.) Heat the oil in a large heavy frying pan over medium heat; add the garlic cloves and cook until they're fragrant, about a minute. (Don't let the garlic get brown or it will leave a bitter taste in the oil.)
Remove garlic from the pan, add the cherry tomatoes and Italian Herb Blend, and cook about 2 minutes, stirring a few times. Then add the Zucchini Noodles and cook about 4 minutes, or until they're barely starting to get tender but are heated through, turning the noodles over carefully a few times. Put the noodle/tomato mixture on to a serving dish and top with the chunks of soft cheese. Serve immediately.
South Beach Suggestions:
Burratta is a relatively low-fat cheese, and this dish contains only low-glycemic ingredients, making this a perfect meal for any phase of the South Beach Diet or any other low-carb or low-glycemic eating plan.
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.
More Delicious Ideas with Zucchini Noodles:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Zucchini Noodles with Spicy Cherry Tomato, Sausage, and Herb Sauce ~ Kalyn's Kitchen
Zucchini Pad Thai Noodles ~ White on Rice Couple
Julienned Zucchini Vegan Mexican Bowl ~ Kalyn's Kitchen
Two Ideas for Zucchini Noodle Salad ~ Vintage Mixer
Zucchini Noodle Mock Pasta Salad ~ Kalyn's Kitchen
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)
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