3leavesItalian herbs (oregano, rosemary, thyme, and sometimes basil and parsley) - minced
2tablespoonsParmesan cheese - grated
4tablespoonsolive oil
1pinchsalt
1pinchground black pepper
Instructions
Wash and cut ends of the zucchinis. Using a vegetable slicer, slice the zucchini using the thin setting. Place in a bowl and set aside.
Heat broiler to 500 degrees Fahrenheit. Using a large baking sheet with a raised 1-inch lip, arrange the tomatoes and broil for about 3 minutes, turning once the skin is charred. Remove from oven.
Place tomatoes in a food mill with a bowl beneath it and turn several times until all of the tomatoes are pureed. If you don’t own a food mill, you can puree the tomatoes in a blender. Set bowl aside.
In a sauté pan, heat oil over medium-high heat; add ground chicken and a 3-finger pinch of salt and pepper, then cook until the chicken is slightly brown, breaking the meat with a stiff spatula as it cooks.
Add chopped shallot and minced garlic, then continue to cook approximately 2 minutes before adding tomato sauce and tomato paste. Reduce heat to a simmer for 10 minutes until tomato sauce thickens a little. Taste with a small spoon and add more salt if needed. Add minced basil and turn off the heat.
In a separate sauté pan, heat 2 tablespoons of olive oil and toss zucchini noodles for 2 minutes. Place noodles on a pasta plate, add ground chicken and top with grated Parmesan cheese.