zucchini recipes
This zucchini pasta dish is a light, healthy, and flavorful meal that highlights the fresh taste of summer vegetables. The spiralized zucchini provides a refreshing alternative to traditional pasta, while the garlic and cherry tomatoes add depth and vibrancy.
Equipment
- 1 spiralizer
- 1 large skillet
- 1 cooking spatula
- 1 mixing bowl
- 1 measuring cups
- 1 measuring spoons
Ingredients
- 4 medium zucchini About 1 pound total.
- 2 cups cherry tomatoes Halved.
- 4 cloves garlic Minced.
- ¼ cup olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes Optional.
- ¼ cup fresh basil Chopped.
- to taste grated Parmesan cheese For serving, optional.
Instructions
- Begin by washing the zucchini and their ends. Use a spiralizer or vegetable peeler to create zucchini noodles (zoodles). Place the zoodles in a bowl and set aside.
- Heat olive oil in a large skillet over medium heat. Once hot, add minced garlic and sauté for about 1 minute, or until fragrant and lightly golden.
- Add the halved cherry tomatoes to the skillet and season with salt, black pepper, and red pepper flakes (if using). Cook for about 5-7 minutes, until the tomatoes start to soften and release their juices.
- Reduce the heat to low and add the zucchini noodles to the skillet. Toss gently to combine with the tomato mixture. Cook for another 3-5 minutes, just until the zoodles are tender but still al dente.
- Remove the skillet from heat and stir in the fresh basil. Taste and adjust seasoning if necessary.
- Serve warm, topped with grated Parmesan cheese if desired.
Notes
For added protein, consider adding cooked chicken or shrimp.
You can customize this recipe by including other vegetables such as bell peppers or spinach.
Leftovers can be stored in the refrigerator for up to 2 days. Reheat gently in a skillet before serving.