If you’re searching for a burst of fresh, summery flavor that just happens to be low-carb and spectacularly satisfying, look no further than the Best Zucchini Noodles We’ve Made! These vibrant “zoodles” are tossed with juicy tomatoes, aromatic basil, silky parmesan, and just the right amount of heat—creating a veggie-packed pasta that’s honestly crave-worthy, not just “healthy.”
Why You’ll Love This Recipe
- Incredibly Fresh: Every bite celebrates zucchini’s natural flavor, bright basil, and sweet, juicy tomatoes.
- Quick & Easy: This entire dish comes together in just 20 minutes—from prep to plate!
- Guilt-Free Comfort: The Best Zucchini Noodles We’ve Made offer the satisfaction of pasta—without heavy carbs—plus lots of nutritious veggies.
- Everyday Ingredients: All you need is a few seasonal produce stars and a handful of pantry staples!
Ingredients You’ll Need
What I love about this recipe is that the ingredient list is short, sweet, and perfectly balanced—each item brings its own unique flair. Don’t be tempted to skip anything, as the magic really is in the mix!
- Zucchini: The heart of these noodles—choose firm, fresh zucchini for crisp, spiraled “pasta.”
- Extra Virgin Olive Oil: Adds richness and helps all the flavors meld together beautifully.
- Minced Garlic: This boost of aromatic flavor is a total must for the sauce.
- Crushed Red Pepper Flakes: A pinch wakes up the whole dish with gentle heat—add more or less to suit your spice tolerance.
- Tomatoes: Use ripe, juicy tomatoes for pops of natural sweetness and color throughout your noodles.
- Parmesan Cheese: Melted right into the vegetables and layered on top for extra umami and creaminess.
- Fresh Basil: Torn leaves bring brightness and that signature, fresh Mediterranean vibe.
- Cornstarch + Water: This clever slurry thickens up all the veggie juices into a glossy, silky sauce that clings to every noodle.
- Salt: For seasoning everything so the flavors sing.
Variations
The Best Zucchini Noodles We’ve Made are already a riff on pasta perfection, but don’t hesitate to give them your signature spin! Adapt this recipe for favorite add-ins, special diets, or whatever’s in your crisper.
- Protein Boost: Toss in cooked chicken, shrimp, or chickpeas for a heartier main dish.
- Go Vegan: Swap parmesan for nutritional yeast or your favorite vegan cheese to keep things dairy-free.
- More Veggies: Add sautéed mushrooms, sliced bell peppers, or baby spinach for extra color and nutrients.
- Low-Sodium: Use less cheese and season with lots of fresh herbs.
- Flavor Twists: Swap basil for fresh mint or parsley, or stir in a dollop of sundried tomato pesto for a Mediterranean flair.
How to Make Best Zucchini Noodles We’ve Made
Step 1: Spiralize & Prep Zucchini
Start by trimming your zucchini, then spiralize them using your favorite tool (spiralizer, julienne peeler, or even a humble veggie peeler for ribbons). After spiralizing, use kitchen shears or a knife to cut your noodles into manageable lengths, about the size of spaghetti. This helps with tossing and serving later!
Step 2: Sauté Garlic & Spice
In a large skillet, add your olive oil, minced garlic, and crushed red pepper. Place it over medium heat. As soon as you see the garlic start to bubble and release its aroma, you’re ready for the next step. This quick sizzle infuses your oil with flavor that’ll touch every veggie noodle.
Step 3: Cook the Zucchini Noodles
Add the zucchini noodles to the sizzling skillet. Toss them gently and keep things moving—your goal is al dente, not soggy! In just 5–7 minutes, the zoodles should wilt slightly but still hold a bit of crunch. Stir often so each noodle gets some love from the pan.
Step 4: Finish with Tomatoes, Parmesan & Basil
Once your noodles are just right, stir in the chopped tomatoes, torn basil, and parmesan cheese. Give everything a good toss to combine, letting the cheese melt and the basil perfume the kitchen. After about a minute, transfer noodles, tomatoes, and basil to a serving dish, leaving any extra juices in the skillet.
Step 5: Make the Silky Sauce
Heat those reserved pan juices over medium and whisk in the cornstarch-water slurry. Watch as the mixture thickens up in just a minute, transforming into a luscious sauce. Taste and adjust with salt if needed.
Step 6: Dress & Serve
Pour the warm, glossy sauce over your gorgeous veg noodles, then finish with a flurry of extra parmesan. Serve the Best Zucchini Noodles We’ve Made immediately—every swirl should be fresh, flavorful, and ready to twirl!
Pro Tips for Making Best Zucchini Noodles We’ve Made
- Spiralize Like a Pro: Avoid mushy noodles by using only firm, small-to-medium zucchinis—larger ones can be watery and seedy.
- Keep It Al Dente: Don’t walk away from the stove! Stir gently and test frequently, pulling the zoodles as soon as they’re just tender with a hint of bite.
- Sauce Saver: Always leave the extra liquid in the pan before thickening—it becomes the velvety, flavor-packed sauce for the Best Zucchini Noodles We’ve Made.
- Fluffy Cheese Finish: For extra creaminess, grate your own parmesan fresh; it melts better and packs WAY more flavor than pre-shredded!
How to Serve Best Zucchini Noodles We’ve Made
Garnishes
Shower your finished noodles with more parmesan, a drizzle of good olive oil, and a handful of extra torn basil (or even fresh-cracked black pepper). If you love a little crunch, toasted pine nuts or crispy breadcrumbs are delicious toppers here.
Side Dishes
Turn these zoodles into a full meal by serving alongside crusty garlic bread, a refreshing arugula salad, or a platter of grilled chicken or shrimp. Truthfully, the Best Zucchini Noodles We’ve Made are versatile enough to mix and match with almost anything!
Creative Ways to Present
For a dinner party, try twirling individual nests of zoodles onto small plates, or pile them in a wide shallow bowl and scatter with basil leaves for a sunny, Italian bistro vibe. You can even serve in hollowed zucchini boats for a whimsical touch!
Make Ahead and Storage
Storing Leftovers
Leftover Best Zucchini Noodles We’ve Made will keep in an airtight container in your refrigerator for up to two days. Do expect the noodles to soften over time and release a bit more water, but the flavors are still delicious.
Freezing
You can freeze raw spiralized zoodles—just blanch for 30 seconds, drain, and freeze on a lined tray before storing in freezer bags for up to six months. It’s best not to freeze the fully cooked dish, since the textures change, but you can prep zoodles ahead to save time!
Reheating
To reheat, simply warm noodles gently in a skillet until just heated through. Avoid microwaving for too long, as they’ll soften further—stovetop is your friend for preserving the best possible zoodle texture!
FAQs
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Can I make zucchini noodles without a spiralizer?
Absolutely! If you don’t have a spiralizer, a julienne peeler or mandoline makes lovely noodle-like strips, and even a regular vegetable peeler can create beautiful wide ribbons. All techniques work for these Best Zucchini Noodles We’ve Made, so use what you’ve got.
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How do I keep my zucchini noodles from getting soggy?
The two big tricks: cook zoodles just until al dente (don’t overcook!) and add salt only after cooking, since salting beforehand can draw out excess liquid. The simple cornstarch slurry in this recipe also thickens up any extra moisture into a tasty sauce instead of a watery puddle.
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Can I use other vegetables instead of zucchini?
Yes! Yellow squash, carrots, or even sweet potatoes can all be spiralized and used in place of (or mixed with) zucchini for a fun color and flavor change.
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Is this recipe gluten-free?
You bet! The Best Zucchini Noodles We’ve Made are naturally gluten-free as written—just double-check your cheese or any add-ins if you have sensitivities.
Final Thoughts
Whether you’re a longtime zoodle lover or just zucchini-curious, I hope you give the Best Zucchini Noodles We’ve Made a try. They’re easy, colorful, and loaded with fresh flavor—the kind of dish you’ll want to make again and again. Don’t forget to share your bright, beautiful bowls with friends, and tell me your favorite twists!
Print
Best Zucchini Noodles We’ve Made Recipe
- Prep Time: 8 mins
- Cook Time: 12 mins
- Total Time: 20 mins
- Category: Stovetop
- Method: Stovetop
- Diet: Vegetarian
Description
These zucchini noodles are a flavorful and healthy alternative to traditional pasta dishes. Lightly cooked zucchini noodles are tossed with tomatoes, basil, and parmesan cheese, then finished with a simple cornstarch-thickened sauce for a delicious meal.
Ingredients
Zucchini Noodles:
- 4 medium zucchini, about 2 pounds
Other Ingredients:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon minced garlic, 3 to 4 cloves
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- 2 medium tomatoes, chopped, about 12 ounces
- 1/2 cup shredded parmesan cheese, plus more for serving
- 1 cup basil leaves, torn into pieces
- 1 teaspoon cornstarch
- 2 teaspoons cold water
- Salt, to taste
Instructions
- Prepare Zucchini Noodles – Trim and spiralize the zucchini. Cut into long noodles. Add olive oil, garlic, and red pepper flakes to a skillet. Add zucchini noodles. Cook until al dente.
- To Finish – Simmer liquid in the skillet. Whisk cornstarch mixture into the liquid. Pour sauce over zucchini, tomatoes, and basil. Serve with parmesan cheese.
Notes
- Cooked zucchini noodles are best enjoyed immediately.
- Alternative ways to make zoodles without a spiralizer.
- Store raw zoodles lined with paper towels in the fridge for up to 3 days.
- Freeze blanched zoodles for up to 6 months.
- Prevent soggy zoodles by salting at the end of cooking and using cornstarch.
- Check Parmesan cheese labels for vegetarian options or use nutritional yeast.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 197
- Sugar: 1.7 g
- Sodium: 471.4 mg
- Fat: 14.3 g
- Saturated Fat: 3.4 g
- Carbohydrates: 11.2 g
- Fiber: 3.4 g
- Protein: 10.7 g
- Cholesterol: 7.2 mg
