I love this zucchini noodle dish because it transforms simple veggies into a vibrant, flavor-packed meal. The mix of spiralized zucchini, juicy tomatoes, and aromatic garlic with fresh basil impresses me every time. It feels light yet satisfying, making it my go-to recipe for a healthy, delicious twist on traditional pasta. Absolutely worth trying.
I’ve been exploring different ways to enjoy veggie noodles and my best zucchini noodles recipe has quickly become a favorite. I start by spiralizing 4 medium zucchinis to make light, spaghetti-like strands.
These zoodles are not only low in carbs but also pack a nutritional punch with the natural vitamins found in zucchini. I toss in a pint of cherry tomatoes cut in halves which adds a burst of freshness and a rich source of antioxidants.
Adding 4 cloves of minced garlic gives the dish a savory depth while 1/4 cup of extra virgin olive oil ties everything together with healthy fats. I also mix in 1/4 cup of roughly chopped fresh basil leaves, about 1/2 teaspoon of salt, 1/4 teaspoon of freshly ground black pepper, and just a pinch of red pepper flakes if I want a mild kick.
This simple yet flavorful recipe reminds me of my early experiments with garlic recipes and veggie dishes.
Why I Like this Recipe
I really love this recipe coz it’s so simple and light. I like how using a spiralizer or even a vegetable peeler makes it super flexible when I dont have all the fancy tools. I like that it’s really healthy since its low-carb and the fresh basil, tomatoes and garlic give it an awesome taste. Plus I always enjoy how quick it comes together, so i can have a tasty meal even on a busy day.
Ingredients
- Zucchinis are hydrating, high in fiber, and low calorie veggies essential for good digestion.
- Cherry tomatoes offer a sweet tang, loaded with antioxidants and vitamin C to keep you well.
- Garlic gives a punchy flavor and natural anti-inflammatory benefits that really boost the dish.
- Extra virgin olive oil adds nutrition, a fruity aroma and smooth richness in every bite.
- Fresh basil delivers a burst of herbs, natural vitamins and a crisp, fresh finish.
- Salt and pepper balance the flavors while red pepper flakes give a mild spicy kick.
- Overall this dish is light, fresh and a healthful twist on classic pasta recipes.
Ingredient Quantities
- 4 medium zucchinis, spiralized into noodles
- 1 pint cherry tomatoes, halved
- 4 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh basil leaves, roughly chopped
- Salt, about 1/2 teaspoon or to taste
- Freshly ground black pepper, about 1/4 teaspoon or as needed
- Optional red pepper flakes, just a pinch if you like a little kick
How to Make this
1. First, spiralize the zucchinis into noodles. If ya dont have a spiralizer, you can use a vegetable peeler to create long thin ribbons of zucchini.
2. Cut the cherry tomatoes in half and set them aside.
3. Mince the garlic cloves from the garlic.
4. Heat the extra virgin olive oil in a large skillet over medium heat.
5. Add the minced garlic (and a pinch of red pepper flakes if you want a kick) into the skillet and let it cook until it starts to sizzle and turns a light golden.
6. Toss in the halved cherry tomatoes and cook them for about 3 to 4 minutes, until they begin to soften up.
7. Mix in the zucchini noodles carefully so they combine with the tomatoes and garlic.
8. Season the mixture with about a half teaspoon of salt and roughly a quarter teaspoon of freshly ground black pepper; stir to coat everything evenly.
9. Let it cook for another 2 to 3 minutes ensuring the noodles get warm but not too soggy.
10. Remove the skillet from the heat and stir in the roughly chopped fresh basil leaves then serve immediately.
Equipment Needed
1. A spiralizer or vegetable peeler – this is needed to turn the zucchinis into long thin ribbons, keeping the veggies’ fiber and vitamins intact
2. A cutting board – to safely chop the cherry tomatoes, garlic, and basil without ruining your countertop
3. A chef’s knife – for mincing the garlic, halving the tomatoes, and roughly chopping the basil so you get uniform pieces that cook evenly
4. A large skillet – used for heating the olive oil and cooking your garlic, tomatoes, and zucchini noodles, which helps in keeping the nutrients from the veggies
5. A spatula – to toss and stir the ingredients properly in the skillet so that everything is evenly cooked
6. Measuring spoons – to accurately measure out the salt, black pepper, and optional red pepper flakes in order to keep the dish balanced nutritionally and in taste
FAQ
Best Zucchini Noodles We’ve Made Recipe Substitutions and Variations
- If you cant find spiralized zucchini, try using carrot or cucumber noodles instead
- If cherry tomatoes are not available, you can substitute with grape tomatoes or even diced regular tomatoes
- If extra virgin olive oil isn’t on hand, a mild avocado oil or canola oil works just fine
- In case you don’t have fresh basil, chopped flat-leaf parsley or even spinach can be a good replacement
Pro Tips
1. Try not to overcook the zucchini noodles cause if they get too soft, the whole dish can turn mushy and lose its fresh vibe. Keep an eye on ’em so they stay al dente.
2. When you fry the garlic, watch out because if it burns it will make the sauce taste bitter. Lower the heat a little or keep stirring so it turns golden and not dark.
3. For a bit more flavor, consider crushing ones garlic clove before mincing it up. It helps release the oils and gives a richer taste to the sauce.
4. If u add red pepper flakes, start with just a pinch since they can be super strong, and you can always add a little more later if you want that extra kick.
Best Zucchini Noodles We’ve Made Recipe
My favorite Best Zucchini Noodles We’ve Made Recipe
Equipment Needed:
1. A spiralizer or vegetable peeler – this is needed to turn the zucchinis into long thin ribbons, keeping the veggies’ fiber and vitamins intact
2. A cutting board – to safely chop the cherry tomatoes, garlic, and basil without ruining your countertop
3. A chef’s knife – for mincing the garlic, halving the tomatoes, and roughly chopping the basil so you get uniform pieces that cook evenly
4. A large skillet – used for heating the olive oil and cooking your garlic, tomatoes, and zucchini noodles, which helps in keeping the nutrients from the veggies
5. A spatula – to toss and stir the ingredients properly in the skillet so that everything is evenly cooked
6. Measuring spoons – to accurately measure out the salt, black pepper, and optional red pepper flakes in order to keep the dish balanced nutritionally and in taste
Ingredients:
- 4 medium zucchinis, spiralized into noodles
- 1 pint cherry tomatoes, halved
- 4 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh basil leaves, roughly chopped
- Salt, about 1/2 teaspoon or to taste
- Freshly ground black pepper, about 1/4 teaspoon or as needed
- Optional red pepper flakes, just a pinch if you like a little kick
Instructions:
1. First, spiralize the zucchinis into noodles. If ya dont have a spiralizer, you can use a vegetable peeler to create long thin ribbons of zucchini.
2. Cut the cherry tomatoes in half and set them aside.
3. Mince the garlic cloves from the garlic.
4. Heat the extra virgin olive oil in a large skillet over medium heat.
5. Add the minced garlic (and a pinch of red pepper flakes if you want a kick) into the skillet and let it cook until it starts to sizzle and turns a light golden.
6. Toss in the halved cherry tomatoes and cook them for about 3 to 4 minutes, until they begin to soften up.
7. Mix in the zucchini noodles carefully so they combine with the tomatoes and garlic.
8. Season the mixture with about a half teaspoon of salt and roughly a quarter teaspoon of freshly ground black pepper; stir to coat everything evenly.
9. Let it cook for another 2 to 3 minutes ensuring the noodles get warm but not too soggy.
10. Remove the skillet from the heat and stir in the roughly chopped fresh basil leaves then serve immediately.
