Zucchini Noodles
These light and refreshing garlic-herb zucchini noodles make a healthy, vibrant alternative to traditional pasta.
Ingredients
- •4 medium zucchini, washed and ends trimmed
- •2 tablespoons extra virgin olive oil
- •2 cloves garlic, minced
- •1 cup cherry tomatoes, halved
- •1/4 cup grated Parmesan cheese
- •1/2 teaspoon kosher salt
- •1/4 teaspoon freshly ground black pepper
- •2 tablespoons fresh basil leaves, chopped
Instructions
- 1
Wash the zucchini and use a spiralizer, julienne peeler, or mandoline to cut them into long, spaghetti-like strands.
- 2
Place the zucchini noodles in a colander, sprinkle lightly with a pinch of salt, and let them sit for 10 minutes to release excess moisture, then gently pat dry with paper towels.
- 3
Heat the extra virgin olive oil in a large skillet over medium-high heat.
- 4
Add the minced garlic and halved cherry tomatoes, sautéing for about 2 minutes until the garlic is fragrant and the tomatoes start to soften.
- 5
Add the zucchini noodles to the skillet and toss continuously for 2 to 3 minutes until just tender-crisp. Be careful not to overcook, or the noodles will become watery.
- 6
Remove the skillet from the heat, drain off any excess liquid in the pan if necessary, and season with kosher salt and black pepper.
- 7
Stir in the grated Parmesan cheese and fresh chopped basil just before serving.
💡 Chef tips
- Do not overcook the zucchini noodles, as they release water quickly and will turn mushy.
- To make this recipe completely pareve and vegan, simply omit the Parmesan cheese or substitute it with nutritional yeast.
- Leftovers do not reheat well, so it is best to prepare only as much as you plan to eat immediately.
✅ How it should turn out
The finished zucchini noodles should be tender yet retain a slight crisp bite, coated in a fragrant garlic and herb oil with bright bursts of sweet tomatoes.