Vegetarian Free recipe

Zucchini Noodles

This Zucchini Noodles is spiralized zucchini noodles in a light garlic-tomato sauce. It comes together in about 25 minutes, which makes it an easy weeknight option.

Prep: 5 min Cook: 20 min Total: 25 min

25Minutes

4Servings

4.5Rating

EasyLevel

Why you'll love this recipe

Ready in about 25 minutes from start to finish.
Leftovers hold up well for lunch the next day.
A short, straightforward ingredient list with no special equipment needed.

Ingredients

Makes 4 servings

4 zucchini, spiralized into noodles
3 tbsp olive oil
4 cloves garlic minced
2 cups cherry tomatoes halved
1/2 tsp red pepper flakes
1/4 cup grated Parmesan
fresh basil
salt and pepper

Estimated Nutrition (per serving)

200Calories

15gFat

11gCarbs

7gProtein

Estimated from the ingredients above; actual values vary by brand and exact measurements.

Method

Step 1
Spiralize the zucchini into noodles (or use a peeler for ribbons). Do not salt them yet.
Step 2
Heat the olive oil in a large skillet over medium. Add the garlic and red pepper flakes and cook 1 minute.
Step 3
Add the tomatoes and cook 4 minutes until they burst into a light sauce.
Step 4
Add the zucchini noodles and toss just 2 minutes - any longer and they turn watery and limp.
Step 5
Season with salt and pepper.
Step 6
Top with Parmesan and fresh basil and serve immediately.

Cook's tips

Store leftovers in an airtight container in the fridge for up to 4 days.
Taste and adjust the seasoning right before serving -- salt levels vary a lot between brands of broth, sauce, and canned goods.
Prep all the ingredients before you start cooking; this one moves quickly once it is on the heat.

Keep cooking