This was my first year having a try at growing food in my backyard. I have wanted a garden for several years now, and with a bigger backyard, I can now have one. I got a little cocky because everything seemed so easy for the first couple months. Then, fast forward until about the end of July when I basically gave up. Stupid tomato plants. They say the first couple years of a garden are all about trial and error. So glad I proved them right. As I type this, my tomato plants are laying on the ground because I was cheap and got the least expensive cages. Also, wild animals (pretty sure it was a lion....or a possum) made off with several cantaloupes and left their carcasses in the yard as if to mock me...."hey, lady, put up a fence next year!". Sigh.
What did come out of my garden was some serious cucumbers, jalapeños, zucchini and, funny enough, a ton of cherry tomatoes off the plants laying on the ground.
I adore zucchini noodles and got this spiralizer off Amazon. It works plenty fine, for as often as I use it, and it takes up no space. So grab some zucchini and the rest of the ingredients and enjoy the last bounty of summer garden veggies. Bye summer :(
PS....this goes great with grilled salmon or chicken!
2 Tbsp olive oil
1/4 medium red onion, sliced thin
1 cup grape or cherry tomatoes, cut in half
2 cloves garlic, minced
2 medium zucchini, spiralized into noodles
1/4 cup black or kalamata olives, sliced
Juice from 1/4 of a lemon, or to taste
Salt & pepper to taste
Grated parmesan or sheeps milk cheese (optional)
Heat olive oil in large skillet over medium to medium high heat. Add red onions and saute until soft and slightly cartelized on edges, about 5-7 minutes. Turn heat down to medium (if it was higher). Add tomatoes and garlic, a pinch of salt and saute for 3-4 minutes until tomatoes have burst slightly and garlic is fragrant.
Add zucchini noodles and olives and stir to combine, careful not to toss all the ingredients overboard. Continue to cook until noodles have softened but still have a nice bite to them, about 3-4 minutes. Squeeze the lemon over top, add salt and pepper to taste and sprinkle cheese on top if using.