I recently fell for this zucchini noodle dish because it’s super fresh and low-carb without skimping on flavor. The mingling of tomatoes, garlic, basil, and just the right kick of red pepper makes it uniquely vibrant. I love how effortlessly it transforms simple veggies into a modern, satisfying meal. Enjoy every bite!
I recently came up with my Best Zucchini Noodles recipe and it quickly became my favorite way to enjoy a low-carb yet tasty meal. I use 4 medium zucchinis spiralized into long noodles, and I pair them with 2 cups chopped fresh tomatoes and 4 minced garlic cloves.
This veggie dish is simple but packs a nutritional punch; zucchini is high in vitamins and the olive oil helps absorb all the good flavors. I heat up 1/3 cup extra virgin olive oil with the garlic, add a pinch of red pepper flakes and 1/2 teaspoon salt, and then toss in the tomatoes.
After simmering, I mix in the zucchini noodles and finish with freshly ground black pepper and 1/4 cup chopped fresh basil leaves. Some people like a sprinkle of grated parmesan cheese for extra flavor.
I love how this recipe fits into my everyday plans, especially when I feel like cooking a simple zucchini pasta that tastes as good as classic rigatoni made with garlic and veggies.
Why I Like this Recipe
I love this recipe ’cause it’s light on carbs but still packs a punch on flavor. I know some people dread making veggie noodles, but using zucchini to create these zoodles feels super healthy and fun. I really like how easy it is to throw together even if I don’t have a spiralizer – peeling the zucchini works just fine, so no excuses on busy days. And the sauce, with all that fresh tomato, garlic and basil, totally makes everything pop, even if I sometimes mess up the seasoning a bit. Lastly, that little kick of red pepper flakes and a shower of parmesan (if I’m feeling fancy) give it the perfect balance and keep me coming back for more.
Ingredients
- Crunchy, low calorie noodles high in fiber, vitamins, and mild natural sweetness.
- Ripe, vibrant tomatoes give tang, vitamins, and natural juice for a lively kick.
- Bold, pungent garlic cloves add depth, antioxidants, and a savory kick that pops.
- Extra virgin olive oil offers healthy fats, smooth texture, and a rich, mellow flavor.
- Fresh basil infuses the dish with a fragrant aroma and a subtle peppery zest.
- Salt and pepper boost the flavor and balance the dish naturally.
- Red pepper flakes add gentle heat that livens up the taste instantly.
- Optional parmesan cheese lends an extra savory and creamy touch to finish the dish perfectly.
- Every ingredient plays its vital role in creating flavor harmony.
Ingredient Quantities
- 4 medium zucchinis, spiralized into long noodles
- 2 cups chopped fresh tomatoes (or about 1 pint of halved cherry tomatoes)
- 4 garlic cloves, minced
- 1/3 cup extra virgin olive oil
- 1/2 teaspoon salt (or to taste)
- Freshly ground black pepper, to taste
- 1/4 cup chopped fresh basil leaves
- A pinch of red pepper flakes (if you like a little spice)
- Optional: grated parmesan cheese for serving
How to Make this
1. Start by spiralizing 4 medium zucchinis into long noodles. If you don’t have a spiralizer, peel the zucchinis into thin strips with a vegetable peeler or a julienne peeler.
2. Heat 1/3 cup extra virgin olive oil in a large skillet over medium heat.
3. Once the oil is hot, add 4 minced garlic cloves and a pinch of red pepper flakes if you like a little spice; stir them around until the garlic starts to soften.
4. Next, add 2 cups of chopped fresh tomatoes (or about 1 pint of halved cherry tomatoes) into the skillet and stir to combine with the garlic and oil.
5. Season the tomato mixture with 1/2 teaspoon salt and some freshly ground black pepper to taste.
6. Let the tomato sauce simmer for about 5 minutes, stirring occasionally, until the tomatoes start breaking down.
7. Add the zucchini noodles to the skillet and gently toss them in the sauce. Cook for 2 to 3 minutes just until the noodles are heated through; be careful not to overcook, or they’ll become mushy.
8. Remove the skillet from heat and stir in 1/4 cup chopped fresh basil leaves.
9. Taste and adjust salt or pepper if needed.
10. Serve immediately with a sprinkle of grated parmesan cheese on top if you like, and enjoy your delicious and light zucchini noodles!
Equipment Needed
1. Spiralizer or a julienne/vegetable peeler – for turning zucchinis into long noodles without losing their vitamins.
2. Chef’s knife – needed for mincing garlic and chopping tomatoes, which helps keep the nutrients intact.
3. Cutting board – to safely cut veggies and avoid contamination.
4. Large skillet – essential for heating the olive oil and cooking the ingredients evenly so the sauce releases its flavors.
5. Measuring cups and spoons – required for accurately measuring olive oil, salt, and red pepper flakes to maintain the recipe’s nutritional balance.
6. Wooden spoon or spatula – useful for stirring the ingredients gently, keeping the zucchini noodles firm and preserving their fiber.
7. Serving dishes – to present the meal in a way that keeps the basil and parmesan cheese fresh on top.
FAQ
- Q: Will the zucchini noodles get soggy after a while?
A: They could, so i recommend lightly salting them and letting them sit for a few minutes to draw out the excess water before tossing with the other ingredients. - Q: Can i make this recipe ahead of time?
A: Yes but its best to combine the noodles with the tomatoes and basil just before serving cause the noodles may release more water if left too long. - Q: What if i dont have a spiralizer?
A: No worries you can use a vegetable peeler to create long ribbons or even a julienne peeler even though it might change the texture a bit. - Q: Can i add other veggies to this recipe?
A: Sure, feel free to toss in some bell peppers or spinach to mix things up, but keep the base flavors so it stays balanced. - Q: Is it a good idea to roast the tomatoes instead of using them fresh?
A: Some people love the depth of flavor i’t get from roasted tomatoes but fresh ones keep it a lighter taste, so it really depend on your preference.
Best Zucchini Noodles We’ve Made Recipe Substitutions and Variations
- If you dont have fresh tomatoes, you can use a can of diced tomatoes drained well as a substitute
- You can swap extra virgin olive oil with avocado oil if that’s what you have on hand
- If fresh basil isn’t available, try using dried basil but reduce the amount to about one-third of what the recipe calls for
- Instead of red pepper flakes, a small pinch of cayenne pepper can add a similar heat
- If you’re not into parmesan cheese, Pecorino Romano works as a good alternative
Pro Tips
1. Try salting your zucchini noodles lightly and letting them sit in a colander for about 10 minutes before cooking. This helps draw out extra water that could make your dish soggy.
2. Keep a close eye on the garlic while cooking it in olive oil. If it burns even a little, it can give a bitter taste to your whole dish.
3. Don’t overcook the zucchini noodles; they only need a couple minutes just to heat up. Overdoing it makes them mushy, and you lose that nice crunch.
4. Add the fresh basil at the very end of cooking so it keeps its bright flavor and texture instead of wilting away completely.
Best Zucchini Noodles We’ve Made Recipe
My favorite Best Zucchini Noodles We’ve Made Recipe
Equipment Needed:
1. Spiralizer or a julienne/vegetable peeler – for turning zucchinis into long noodles without losing their vitamins.
2. Chef’s knife – needed for mincing garlic and chopping tomatoes, which helps keep the nutrients intact.
3. Cutting board – to safely cut veggies and avoid contamination.
4. Large skillet – essential for heating the olive oil and cooking the ingredients evenly so the sauce releases its flavors.
5. Measuring cups and spoons – required for accurately measuring olive oil, salt, and red pepper flakes to maintain the recipe’s nutritional balance.
6. Wooden spoon or spatula – useful for stirring the ingredients gently, keeping the zucchini noodles firm and preserving their fiber.
7. Serving dishes – to present the meal in a way that keeps the basil and parmesan cheese fresh on top.
Ingredients:
- 4 medium zucchinis, spiralized into long noodles
- 2 cups chopped fresh tomatoes (or about 1 pint of halved cherry tomatoes)
- 4 garlic cloves, minced
- 1/3 cup extra virgin olive oil
- 1/2 teaspoon salt (or to taste)
- Freshly ground black pepper, to taste
- 1/4 cup chopped fresh basil leaves
- A pinch of red pepper flakes (if you like a little spice)
- Optional: grated parmesan cheese for serving
Instructions:
1. Start by spiralizing 4 medium zucchinis into long noodles. If you don’t have a spiralizer, peel the zucchinis into thin strips with a vegetable peeler or a julienne peeler.
2. Heat 1/3 cup extra virgin olive oil in a large skillet over medium heat.
3. Once the oil is hot, add 4 minced garlic cloves and a pinch of red pepper flakes if you like a little spice; stir them around until the garlic starts to soften.
4. Next, add 2 cups of chopped fresh tomatoes (or about 1 pint of halved cherry tomatoes) into the skillet and stir to combine with the garlic and oil.
5. Season the tomato mixture with 1/2 teaspoon salt and some freshly ground black pepper to taste.
6. Let the tomato sauce simmer for about 5 minutes, stirring occasionally, until the tomatoes start breaking down.
7. Add the zucchini noodles to the skillet and gently toss them in the sauce. Cook for 2 to 3 minutes just until the noodles are heated through; be careful not to overcook, or they’ll become mushy.
8. Remove the skillet from heat and stir in 1/4 cup chopped fresh basil leaves.
9. Taste and adjust salt or pepper if needed.
10. Serve immediately with a sprinkle of grated parmesan cheese on top if you like, and enjoy your delicious and light zucchini noodles!
