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I can't stop making these amazing zucchini noodles in my kitchen. The combination of fresh garlic, sweet tomatoes, fragrant basil and melty cheese creates such a satisfying meal without the heavy carbs. This recipe has become my go-to dinner when I want something light yet filling. I love adding shrimp or chicken for extra protein, but honestly it's perfect on its own too. The best part? It takes just minutes to throw together.
What Makes These Zoodles Special
The magic of zucchini noodles lies in their incredible versatility and fresh taste. I started making them years ago when I wanted lighter alternatives to pasta, and now they're a staple in my weekly menu. The natural sweetness of zucchini pairs beautifully with garlic and herbs, while parmesan adds that perfect savory touch. My family loves how light yet satisfying this dish feels, making it perfect for busy weeknight dinners.
What You'll Need
- Ingredient: Fresh zucchini (2-3 medium-sized, firm for spiralizing)
- Ingredient: 2 tablespoons olive oil (extra virgin for rich flavor)
- Ingredient: 3 cloves garlic (minced finely)
- Ingredient: 1/4 teaspoon red pepper flakes (optional, for a hint of heat)
- Ingredient: 1 cup cherry tomatoes (halved, vibrant and juicy)
- Ingredient: 1/4 cup fresh basil leaves (torn or chopped)
- Ingredient: 1/3 cup grated parmesan cheese (or substitute with goat cheese or feta)
- Ingredient: 1 teaspoon cornstarch mixed with 2 teaspoons water (to thicken the sauce)
- Ingredient: Salt and black pepper (to taste)
Let's Make It Together
- Prepare Zucchini Noodles
- Use a spiralizer to create long zucchini noodles. Trim to 12-inch lengths for easy handling. Alternatively, use a julienne peeler or mandoline slicer for similar results.
- Sauté Aromatics
- In a wide skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, stirring until fragrant, about 1 minute.
- Cook Zoodles
- Toss zucchini noodles into the skillet and cook for 2-3 minutes until wilted but still crisp-tender.
- Add Fresh Ingredients
- Stir in halved cherry tomatoes and fresh basil. Sprinkle parmesan cheese on top and mix lightly. Cook for another minute to allow flavors to meld.
- Make the Sauce
- Remove noodles from the skillet. Stir the cornstarch slurry into the liquid left in the pan. Simmer for 1-2 minutes until thickened. Return noodles to the skillet and toss to coat.
- Serve
- Plate the zucchini noodles, drizzle the sauce over, and garnish with extra parmesan or basil, if desired.
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My Secret Tips
Through years of making zoodles in my kitchen, I've learned that fresh, firm zucchini makes all the difference. Don't overcook them or they'll
Frequently Asked Questions
- → Can I make zucchini noodles without a spiralizer?
Yes, you can use a julienne peeler or regular vegetable peeler. A standard peeler will create wider ribbon-like noodles, while a julienne peeler makes thinner strips.
- → How do I prevent my zucchini noodles from becoming soggy?
Cook the noodles just until al dente, about 5-7 minutes. Add salt at the end of cooking, and use cornstarch to thicken any extra liquid into a sauce.
- → Can I store leftover zucchini noodles?
While best eaten fresh, you can store leftovers in the fridge for a couple of days. Keep in mind they will release more liquid as they sit.
- → Is this recipe suitable for vegetarians?
You can make it vegetarian by using vegetarian-friendly parmesan or nutritional yeast instead of regular parmesan cheese.
- → Can I mix regular pasta with zucchini noodles?
Yes, you can replace half the zucchini noodles with regular spaghetti for a heartier meal. Cook the regular pasta separately before combining.