Transforming zucchini into delicate, pasta-like strands is a game-changer for healthy eating. These zucchini noodles are incredibly versatile, light, and a fantastic way to enjoy your veggies. You’ll love how quickly this comes together for a satisfying meal.
Key Ingredients & Substitutions:
- Fresh Zucchini: Look for firm, medium-sized zucchini. Green or yellow varieties work well.
- Olive Oil: A good quality extra virgin olive oil adds flavor. Avocado oil is a fine substitute.
- Garlic: Fresh garlic cloves are best. Garlic powder can be used in a pinch, but reduce the amount.
- Cherry Tomatoes: Adds a burst of sweetness. Any small tomato or even diced large tomatoes work.
- Fresh Basil: Don’t skip this for fresh flavor! Dried basil can be used, but fresh is superior.
- Parmesan Cheese: Adds a salty, umami kick. Nutritional yeast is a good dairy-free alternative.
Ingredients:
- 2 medium zucchini
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh basil, chopped
- Salt and black pepper to taste
- Optional: Red pepper flakes for a little heat
How Much Time Will You Need?
- Total Time: 15 minutes
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Servings: 2
- Tools Needed: Spiralizer or vegetable peeler, large skillet
Step-by-Step Instructions:
1. Prepare Your Zucchini Noodles
First, wash and trim the ends off your zucchini. Use a spiralizer to create long, thin noodles. If you don’t have a spiralizer, a vegetable peeler can make wider, ribbon-like noodles, or you can carefully slice them into thin strips with a knife.
2. Sauté the Aromatics
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Be careful not to burn the garlic.
3. Add Tomatoes and Seasonings
Stir in the halved cherry tomatoes and cook for 2-3 minutes until they start to soften slightly. Season with salt, black pepper, and optional red pepper flakes. This builds the base of your sauce.
4. Cook the Zucchini Noodles
Add the zucchini noodles to the skillet. Toss gently with tongs for only 2-3 minutes, just until they are slightly tender but still have a bit of a bite. Overcooking will make them watery and mushy.
5. Finish and Serve
Remove the skillet from the heat. Stir in the fresh chopped basil and grated Parmesan cheese. Toss everything together until well combined. Serve your zucchini noodles immediately.
Storage Instructions:
Zucchini noodles are best enjoyed fresh, as they tend to release water over time. If you have leftovers, store them in an airtight container in the refrigerator for up to 1-2 days. Reheat gently in a skillet over low heat or in the microwave, but be aware they may be softer.
Frequently Asked Questions (FAQ):
- Can I make zucchini noodles without a spiralizer? Yes, you can use a vegetable peeler to make wide ribbons or carefully slice them thinly with a sharp knife.
- Why are my zucchini noodles watery? This usually happens if they are overcooked. Cook them quickly over medium-high heat and only until they are al dente.
- Can I eat zucchini noodles raw? Absolutely! Many people enjoy them raw in salads or as a cold pasta alternative.
- What can I serve with zucchini noodles? They pair well with grilled chicken, shrimp, meatballs, or any light sauce.
- Are zucchini noodles good for meal prep? While they are best fresh, you can spiralize the zucchini ahead of time and store it un-cooked in the fridge for a day or two.
- Can I freeze zucchini noodles? Freezing isn’t recommended as it will make them very watery and mushy when thawed.