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Heirloom Tomatoes w Zucchini Noodles

Recipe by Iron Chef Shellie

Serves 4

  • 400g heirloom tomatoes
  • 5 tbsp olive oil
  • 1 garlic clove, minced
  • 4 heirloom zucchinis, spiralised into noodles
  • 2 tbsp balsamic vinegar
  • salt and pepper, to taste
  • chilli flakes, to taste
  • 1 cup fresh basil leaves
  • 1 cup parmesan cheese
  1. Preheat the oven to 200C / 180C fan-forced.
  2. Toss the tomatoes in 3 tablespoons of olive oil and arrange in a single layer on a line baking tray. Roast for 20 minutes, or until tomatoes begin to burst. Remove from the oven and set aside.
  3. Heat the remaining 2 tablespoons of olive oil in a large frying pan over medium heat. Cook minced garlic for 1 minute until fragrant. Add zucchini noodles and cook for 2-3 minutes, then add tomatoes and any leftover juices in the baking tray. Add balsamic vinegar, chilli flakes and salt and pepper to taste.
  4. Toss to combine, and divide between 4 serving bowls. To serve your zucchini noodles, top with fresh basil and parmesan cheese. Serve immediately.

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