Garlicky Zucchini Noodles With Tomatoes

• 3 medium zucchini, 8 - 10 inches long each
• 1 1/2 cup cherry or grape tomatoes, cut in half
• 2 T extra-virgin olive oil (use a flavorful oil
• 2-3 large cloves garlic (for seasoning the oil)
• 1 tsp. Italian Herb Blend
• 3 balls Burrata cheese, cut into quarters
• (Use another type of soft cheese like Goat Cheese or fresh Mozzarella if you don't have Burrata.)
• thinly sliced fresh basil for garnish (optional, but good)

1. Instructions:
2. Cut ends off the zucchini and wash if needed. Then make the noodles, using one of the Three Ways to Make Zucchini Noodles. If you're using basil or another fresh herb, thinly slice or chop that now, or use Herb Scissors if you have them.
3. Cut cherry tomatoes in half and cut each ball of Burrata into fourths. (If you're using another type of cheese, cut or crumble it.) Heat the oil in a large heavy frying pan over medium heat; add the garlic cloves and cook until they're fragrant, about a minute. (Don't let the garlic get brown or it will leave a bitter taste in the oil.)
4. Remove garlic from the pan, add the cherry tomatoes and Italian Herb Blend, and cook about 2 minutes, stirring a few times. Then add the Zucchini Noodles and cook about 4 minutes, or until they're barely starting to get tender but are heated through, turning the noodles over carefully a few times. Put the noodle/tomato mixture on to a serving dish and top with the chunks of soft cheese. Serve immediately.

zucchini, cherry, t, garlic, italian herb blend, cheese, fresh basil

Taken from www.epicurious.com/recipes/member/views/garlicky-zucchini-noodles-with-tomatoes-53043661 (may not work)