Zucchini Noodles with Tomato Basil Sauce

🕒 Prep: 15 min
🔥 Cook: 7 min
🍽 Serves: 8

Looking for a light yet satisfying meal that celebrates fresh summer produce? These Zucchini Noodles with Tomato Basil Sauce are not only refreshing but also incredibly easy to whip up. Perfect for those who love a good pasta alternative!

Why You'll Love This Recipe

  • Quick and easy to prepare, ready in under 30 minutes.
  • A healthy, low-carb alternative to traditional pasta dishes.
  • Uses fresh, seasonal ingredients for maximum flavor.
  • Customizable with optional add-ons like grilled chicken or shrimp.

Ingredients

2 large zucchinis
2 tbsp olive oil
3 cloves garlic, minced
1/2 tsp red pepper flakes
4 cups cherry tomatoes, halved
Salt to taste
Pepper to taste
1/4 cup fresh basil leaves, chopped
1 tbsp lemon juice
1/4 cup grated Parmesan cheese (optional)

Ingredients Explained

Let's talk about why each ingredient makes this dish shine. First up, zucchinis — they serve as a fantastic low-carb pasta alternative, soaking up the flavors beautifully. The olive oil adds richness and helps cook the other ingredients to perfection. Next, garlic is the base flavor that kicks off the aroma party in your skillet. The red pepper flakes bring a subtle heat that makes the dish exciting. You'll love how cherry tomatoes create a sweet and tangy sauce as they burst open. Adding salt and pepper balances everything, while fresh basil leaves give a bright, herbal finish. A splash of lemon juice adds zestiness, and a sprinkling of Parmesan cheese (if you choose) lends a creamy, umami touch.

Tips & Tricks

  • Use firm zucchinis for the best "noodle" texture; they hold up better during cooking.
  • Don’t overcook the zucchini noodles — they should remain slightly crisp.
  • If you want a thicker sauce, mash some of the cherry tomatoes as they cook.

Detailed Instructions

Start by washing the zucchinis and cutting off the ends. Use a spiralizer to turn them into noodles — or "zoodles" as some call them. Once you've got those ready, heat up olive oil in a large skillet over medium heat. Toss in the minced garlic and red pepper flakes, letting them sauté for about a minute until that lovely garlic aroma fills the air.

Next, add the cherry tomatoes to the skillet. Cook them for 5-7 minutes until they start to burst and release their juices. Season the mix with salt and pepper to your liking. Now, gently introduce the zucchini noodles to the skillet. Toss them with the tomato mixture, letting them cook for about 3-4 minutes until they're just tender.

Remove the skillet from the heat and stir in the fresh basil and lemon juice. Give everything a good mix, making sure the flavors meld together. Serve your zoodles right away, and if you’re in the mood, sprinkle some Parmesan cheese on top for an extra layer of flavor.

Simplified Instructions

1. Wash the zucchinis and cut off the ends. Use a spiralizer to create zucchini noodles.
2. Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sautéing until fragrant, about 1 minute.
3. Add cherry tomatoes to the skillet, cooking until they begin to burst, about 5-7 minutes.
4. Season with salt and pepper to taste.
5. Add zucchini noodles to the skillet, tossing them gently with the tomato mixture until just tender, about 3-4 minutes.
6. Remove from heat and stir in fresh basil and lemon juice.
7. Serve immediately, garnished with Parmesan cheese if desired.

Serving Suggestions

This dish pairs wonderfully with a crisp side salad featuring arugula and a light vinaigrette. You might also enjoy it with a slice of crusty bread to soak up any extra sauce. For a heartier meal, top with grilled chicken or shrimp.

Frequently Asked Questions

Can I make this dish vegan?
Absolutely! Simply skip the Parmesan cheese or use a dairy-free alternative.
What's the best way to store leftovers?
Keep leftovers in an airtight container in the fridge for up to two days. Reheat gently to avoid mushy noodles.

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