Ohhh ya.. we went there.
Up till now, zucchini noodles have been served merely as the “good for me” alternative to pasta… but no longer… not when you add FIRE. The complex, smoky, sultry flavor that can only be produced over an open flame brings the lowly zoodle up to the next level.
Just to be clear, this recipe is not for a fire roasted tomato sauce over zoodles, oh no, I’m talking full on
FLAME GRILLED… BBQ’d Zucchini Noodles!
No that’s something your ordinary old pasta just can’t do. In fact there is so much grilled-goodness, flavor in these puppies that you hardly even need sauce.
Can you tell that I’m excited about this recipe? It’s soooo delicious that we had it three nights in a row, and let me tell you that my meat-loving husband could not get enough. If ever you needed an excuse to fire up the barbeque, this is it!
The recipe I’ve included here is just the beginning. I’m so inspired dreaming up all of the possibilities for these tasty little treats, cause, what pasta dish wouldn’t benefit from a fire-roasted flavor! This would be awesome with an Avocado Cream Sauce, or, even our Killer Vegan Fettuccine Alfredo.. rest assured you will be seeing many, many more Barbequed Zucchini Noodle recipes from me. In the meantime though, this is the perfect place to get started. The simple Garlic, Basil and Olive Oil Sauce is the perfect compliment to the smoky, grilled flavor of the Zoodles.Get a Spiral Slicer Now!
- 3-4 Fresh Zucchini
- 16 Orange or Red Cherry Tomatoes
- 1/2 c Olive Oil
- 3-4 Cloves Garlic
- 1 Tbsp Fresh Basil, chopped
- Sea Salt & Pepper
- 2-3 Chicken Breasts
- 1/4 c Olive Oil
- 2 Cloves Garlic
- Sea Salt & Pepper
- Spiral Slice your zucchini into long ribbon like noodles.
- Lay them flat in the bottom of a colander and evenly sprinkle a generous amount of salt over top (about 1 tbsp) and leave them sit for about 10 minutes. The salt will draw out some of the excess water and help keep your zoodles from going mushy, the more salt you use the firmer your zucchini noodles will be in the end.
- Fire up your grill to a high heat, 500˚ F is perfect.
- If you are adding the chicken breasts you can use this time to prepare them. Rinse the chicken breasts and pat dry with a paper towel, sprinkle with salt and pepper.
- In a separate jar (or lidded container) add the olive oil, garlic and salt and pepper. If you are making the chicken breasts you can add the olive oil, garlic, sea salt and pepper to this container too.
- Shake all of the ingredients together, and, I like to give the garlic an extra mash with the back of a spoon, this helps to release some of the tasty garlic oils into the olive oil. Place 1/4 cup into a separate container if you are cooking the chicken breasts as well.
- If you are cooking the chicken breasts you can place them on the grill now and slather generously with the garlic oil.
- Once the zoodles have drained pat them as dry as possible with a paper towel and transfer to a bowl with the cherry tomatoes.
- Toss the zoodles and tomatoes with aproximatley 1/4 cup of the garlic oil mixture.
- Spread the zoodles and tomatoes out over a mesh barbeque screen. TIP: I place a cookie sheet under the wire rack (bbq screen) to catch any oil drips as I'm transporting the zoodles to the BBQ.
- Place the wire rack on the hot grill carefully as the dripping olive oil will cause the barbeque to flare.
- Grill on high for about 3 minutes, the zoodles are done when they turn a lovely grilled brown color.
- When they are done remove everything from the grill and toss the barbequed zoodles and tomatoes with the rest of the garlic oil and fresh basil. Top with the grilled chicken breast and garnish with a sprig of fresh basil.
This is also a 21 Day Fix approved recipe if you reduce the Olive Oil portions!