When it’s time to cook, remove the zucchini from the fridge then blot away any surface moisture with a couple of paper towels. The salt will draw out excess moisture from the zucchini, ensuring you won’t end up with watery zoodles. Use your fingertips to toss and make sure all the zucchini is coated then cover the bowl and refrigerate for 30 minutes or up to an hour. Once all the zucchini have been spiralized, add them to a colander set atop a bowl then sprinkle lightly with salt. It’s just easier to saute and eat that way, imo. I like to trim my zucchini noodles or “zoodles” into three or four inch lengths either as I’m spiralizing or after I’m all done. No matter what model or type of spiralizer you have, snap in the fattest noodle blade it comes with, then get to work! I have a Paderno Spiralizer and always get great results. Start by spiralizing 4 small, thin zucchini with the ends trimmed off. Plus, in a month or two you might be able to make 75% of this dinner by paying a visit to your garden. It’s light, healthy, filling, and, most importantly, feel good food. Spiralized zucchini or “zoodles” (I’m sharing my tips to avoid watery zucchini noodles below) are topped with a toss of fresh tomatoes and basil, and quickly seared garlicky shrimp. This recipe is all-summer and really only has 4 major components. Sure, he’d just had a martini on an empty stomach, but I’ll take his “this is the best healthy dish I’ve had in a really long time.” and run with it – HA! I made it on a whim a couple weeks ago and Ben could. Whether you overindulged a little this past weekend, managed to keep things healthy and are eager to continue your streak, you’ve got to give this recipe a go. I hope you had an amazing Memorial Day weekend! Just as summery as the holiday? This quick and healthy, one-skillet, gluten-free, GORGEOUS dinner recipe! Garlicky Tomato-Basil Shrimp and Zoodles is what’s for dinner tonight!

Shrimp and zoodles