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Read moreZesty Zucchini Prawn Noodles
Jennifer Bohane
2
10 minutes
20 minutes
320
Mediterranean
Salads & Such
Light, fresh, and bursting with flavour, this Zesty Zucchini Noodles with Roasted Tomatoes & Juicy Prawns dish is a perfect balance of bright, tangy, and savoury elements. Spiralized zucchini noodles provide a healthy, low-carb base, while sweet roasted cherry tomatoes add depth. Juicy, garlic-seasoned prawns bring protein and richness, perfectly complemented by the aromatic Basil Olive Oil and the tangy sweetness of Traditional Balsamic Vinegar. Finished with fresh basil and a sprinkle of Parmesan, this dish is quick, easy, and packed with Mediterranean-inspired goodness!
Ingredients
- 2 tbsp Basil Infused Olive Oil
- 1 tbsp Traditional 18 Yr Aged Balsamic Vinegar
- 2 medium zucchinis (Spiralized)
- 1 cup cherry tomatoes (halved)
- ½ tsp garlic powder
- Salt and pepper to taste
- 1 lb prawns (peeled and deveined)
- Fresh basil leaves (for garnish)
- 1 tbsp grated Parmesan (optional)
Directions
Roast the Tomatoes: Preheat oven to 400°F (200°C). Place cherry tomatoes on a baking sheet, drizzle with 1 tbsp Basil Olive Oil, season with salt and pepper, and roast for 15-20 minutes until caramelized.
- Cook the Prawns: Heat 1 tbsp Basil Olive Oil in a skillet over medium-high heat. Add prawns, season with salt, pepper, and garlic powder, and cook for 2-3 minutes per side until pink and opaque. Remove from heat.
- Prepare Zucchini Noodles: In the same skillet, sauté zucchini noodles over medium heat for 2-3 minutes until tender but firm. Season with garlic powder, salt, and pepper.
- Assemble the Dish: Toss zucchini noodles with roasted tomatoes and 1 tbsp Traditional Balsamic Vinegar. Gently mix in cooked prawns.
- Serve: Garnish with fresh basil and Parmesan (if desired). Serve immediately.
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