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
Units
Scale
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
