Zucchini Noodles

Ingredients (Items in bold can be purchased from Grobe Fruit Farm when in season)

  • 2 medium zucchini
  • 1/2 cup diced onion
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • Kosher salt and black pepper to taste
  • 2 or 3 Roma tomatoes, diced
  • 2 to 3 tablespoons shredded Parmesan cheese
  • 3 basil leaves, cut into chiffonade


  1. Using a vegetable peeler, cut the zucchini into long, thin ribbons.
  2. Heat the butter and olive oil in a large skillet over medium heat. When the butter has melted, add the garlic and cook for 1 minute, stirring.
  3. Add the diced onion to the skillet for 4 minutes, stirring.
  4. Drop the zucchini ribbons into the skillet separately so that they don’t stick together, sprinkle on salt and pepper to taste.
  5. Gently toss them around to lightly cook them for about 1 minute.
  6. Add the tomatoes, tossing gently
  7. Then add the parmesan and toss it in.
  8. Serve the zucchini noodles with the tomatoes on top. Enjoy!