Description
I make this Zucchini Pasta (Zoodles) when I want a light, fresh, and comforting meal. Tender zucchini noodles are quickly sautéed with garlic, olive oil, and juicy cherry tomatoes, then finished with Parmesan and fresh basil. This healthy, low-carb recipe comes together in minutes and tastes absolutely delicious.
Ingredients
Scale
- 3 medium zucchinis
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 cup cherry tomatoes, halved
- Salt to taste
- Black pepper to taste
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves
Instructions
- Wash and spiralize the zucchinis into noodles.
- Pat the zoodles dry using paper towels.
- Heat olive oil in a large pan over medium heat.
- Add garlic and sauté until fragrant.
- Add cherry tomatoes and cook for 2–3 minutes.
- Add zucchini noodles and season with salt, pepper, and red pepper flakes.
- Cook for 2–3 minutes while tossing gently.
- Remove from heat immediately.
- Sprinkle Parmesan cheese on top.
- Garnish with fresh basil and serve.
Notes
Do not overcook the zucchini noodles to keep them from becoming soggy. Pat them dry before cooking for best texture. You can add grilled chicken, shrimp, or tofu for extra protein. Store leftovers in the fridge for up to 2 days and reheat gently.
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 5g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg