zucchini noodles recipe

This Zucchini Noodles recipe gives you a fresh, clean spin on pasta so it is superb for any person with taste which can be mild in flavour even as also being absolutely satisfying to fulfill. While the spiralized zucchini (aka zoodles) offer a cool and crisp base that soaks up the flavors of sautéed garlic and olive oil. Topped with juicy cherry tomatoes, fragrant basil and parmesan cheese if desired, every bite gives an explosion of taste and texture.

A great alternative to wheat pasta, once spiralized zucchini can be used in place of spaghetti as part of a gluten-free, low-carb or plant-based diet. Eat this as a light main or pair it with some grilled protein for a more filling meal. The ingredients are kept simple to show off the natural flavors and it cooks very quickly, making it a great choice for those busier weeknights. Top with lemon wedges and garnish w additional herbs, for a burst of color (and restaurant-like appeal!).

Zucchini Noodles Recipe

This Zucchini Noodles recipe is a light, healthy, and gluten-free alternative to traditional pasta, perfect for quick weeknight dinners or as a low-carb meal. The garlic and olive oil create a simple, flavorful sauce that pairs beautifully with fresh basil and tomatoes.

5 from 2 votes

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Course Salad

Cuisine American, Italian cuisine

Servings 2

Calories 120 kcal

Equipment

• Spiralizer or Julienne peeler – For making zucchini noodles.
• Large skillet – To cook the noodles.
• Tongs – To toss the zucchini noodles.

Ingredients

  

• 4 medium zucchinis spiralized into noodles
• 2 tablespoons olive oil
• 2 cloves garlic minced
• 1/4 teaspoon red pepper flakes optional
• 1/4 cup parmesan cheese grated (optional)
• 1 cup cherry tomatoes halved (optional)
• 1/4 cup fresh basil chopped
• Salt and pepper to taste
• Lemon wedges for serving, optional

Instructions

 

• Prepare the zucchini noodles: Using a spiralizer or julienne peeler, create noodles from the zucchinis. Set them aside and pat them dry with paper towels to remove excess moisture.
• Cook the garlic: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes (if using). Cook for about 1-2 minutes, stirring constantly, until the garlic becomes fragrant.
• Add zucchini noodles: Toss the zucchini noodles into the skillet and cook for about 3-5 minutes, stirring occasionally. Be careful not to overcook them—they should be slightly tender but still have a bit of crunch.
• Add toppings: Once the zucchini noodles are cooked, remove the skillet from heat. Stir in the cherry tomatoes and fresh basil. Add salt and pepper to taste.
• Serve and garnish: Transfer the noodles to a serving dish and sprinkle with grated parmesan cheese if desired. Serve with lemon wedges for a fresh, tangy finish.

Notes

Avoid soggy noodles: Pat the zucchini noodles dry with paper towels before cooking to remove excess moisture and prevent them from becoming too watery.
Add protein: For a more filling meal, consider adding grilled chicken, shrimp, or chickpeas.
Use fresh ingredients: Zucchini noodles are best when made with fresh, firm zucchinis for optimal texture and flavor.

Keyword salad