If there’s ever been a weeknight dinner that wows everyone at the table while treating you to a lighter, fresher spin on pasta, it’s the Best Zucchini Noodles We’ve Made. Imagine tender strands of zucchini gently tossed in garlicky olive oil, with juicy tomatoes, mounds of Parmesan, and the fragrance of torn basil — fast, vibrant, and absolutely irresistible!
Why You’ll Love This Recipe
- Ultra-Fresh & Light: Every forkful bursts with the garden-fresh flavors of zucchini, tomato, and basil without ever feeling heavy.
- Ready in 20 Minutes: These noodles come together so quickly, you’ll be amazed at how easy it is to have a beautiful dinner on the table in no time.
- Satisfyingly Saucy: Thanks to a clever cornstarch slurry, every bite is coated in a silky, Parmesan- and tomato-laced sauce.
- Naturally Gluten-Free & Customizable: The Best Zucchini Noodles We’ve Made are perfect for a range of diets, plus you can adapt the toppings to your heart’s content!
Ingredients You’ll Need
The magic of the Best Zucchini Noodles We’ve Made lies in just a handful of vibrant, easy-to-find ingredients. Each plays a distinct role — from the backbone of spiralized zucchini to the swoon-worthy flavor of fresh basil and a generous shower of Parmesan.
- Zucchini (4 medium, about 2 lbs): The star! Choose firm, unblemished zucchini for noodles with a satisfying bite.
- Extra Virgin Olive Oil (3 tablespoons): Imparts lusciousness and carries all the aromatics; use the best you have.
- Minced Garlic (1 tablespoon): Adds a bold, savory backbone and brings the sauce to life.
- Crushed Red Pepper Flakes (1/4 to 1/2 teaspoon): Provides a gentle heat that perfectly balances the sweetness of the tomatoes and zucchini.
- Tomatoes (2 medium, about 12 ounces): Juicy and bright, they melt into the sauce for extra freshness.
- Parmesan Cheese (1/2 cup shredded, plus more): Adds salty, nutty umami to every bite — don’t be shy with an extra sprinkle on top.
- Basil Leaves (1 cup, torn): Fresh basil is non-negotiable here! Tear by hand for beautiful fragrance and color.
- Cornstarch (1 teaspoon): This is the secret to a luscious, clingy sauce that coats every strand.
- Cold Water (2 teaspoons): Whisked with the cornstarch to form the quick thickening slurry.
- Salt (to taste): Brings out all the flavors — add it just before serving for the best texture.
Variations
Don’t be afraid to make these noodles your own! The Best Zucchini Noodles We’ve Made are endlessly flexible — just a few simple swaps and mix-ins, and you’re on your way to a new favorite version.
- Add Protein: Top with bite-sized pieces of rotisserie chicken, sautéed shrimp, or crispy chickpeas for extra staying power.
- Go Dairy-Free: Swap out Parmesan for nutritional yeast or your favorite vegan cheese to make it completely plant-based.
- Mix up the Herbs: Fold in fresh mint, parsley, or even a sprinkle of thyme for a twist on flavor.
- Make It More “Pasta-Like”: Toss in a handful of cooked spaghetti (regular or gluten-free) if you want the best of both worlds.
How to Make Best Zucchini Noodles We’ve Made
Step 1: Prepare Your Zucchini Noodles
Start by trimming both ends from your zucchini, then spiralize them into long, thin noodles. (Don’t worry if you don’t have a spiralizer; a julienne peeler or mandoline with a julienne blade does a great job, too. For pretty ribbons, a regular veggie peeler is perfect!) Give your zoodles a quick chop so they’re roughly the length of spaghetti — much easier to twirl and eat.
Step 2: Sizzle the Aromatics
Grab a large, deep skillet — this recipe moves fast! Add the olive oil, minced garlic, and red pepper flakes. Set the heat to medium, and as soon as you see the oil starting to bubble gently around the garlic, you’re ready for the next step. The aroma is your cue: something delicious is about to happen.
Step 3: Cook the Zucchini Noodles
Quickly add the zucchini noodles to the pan. Use a pair of tongs to gently toss them, rotating so every strand gets a little love from the garlicky oil. Cook just until the zoodles are al dente — about 5 to 7 minutes. They should soften but not collapse; a bit of crunch is perfect. Keep them moving so they cook evenly without getting mushy!
Step 4: Add Tomatoes, Basil & Cheese
Toss in the chopped tomatoes, all those lush basil leaves, and a generous handful of shredded Parmesan. Let everything mingle over the heat for about a minute. Then, using your trusty tongs, transfer the zoodles, basil, and tomatoes to your serving dish — but leave any liquid behind in the skillet for the next step!
Step 5: Make That Irresistible Sauce
With the tasty liquid still in the skillet, bring it up to a simmer. In a small bowl, combine cornstarch and cold water, whisking to form a smooth slurry. Pour this into the simmering pan juices, whisking as it thickens into a glossy, clingy sauce — just about a minute does the trick. Give it a taste and season with salt.
Step 6: Finish & Serve
Pour that beautiful sauce right over your zucchini noodles, tomatoes, and basil. Give everything a gentle toss. Finish with another shower of Parmesan, and serve up the Best Zucchini Noodles We’ve Made while they’re piping hot!
Pro Tips for Making Best Zucchini Noodles We’ve Made
- Zoodle Texture Secrets: To keep noodles from getting soggy, always salt after cooking and never crowd the pan — this keeps every strand firm and twirlable.
- Perfect Spiralizing: If you don’t own a spiralizer, a mandoline or julienne peeler makes beautiful noodles — just be careful and always work on a flat, stable surface.
- Sauce That Clings: Don’t skip the cornstarch slurry! It transforms the pan juices into a glossy sauce that actually hugs the noodles instead of pooling at the bottom.
- Tomatoes Add Magic: For juicier results, use ripe, in-season tomatoes — they’ll make the sauce extra flavorful and sweet.
How to Serve Best Zucchini Noodles We’ve Made
Garnishes
A big finishing flourish takes the Best Zucchini Noodles We’ve Made straight from “yum” to “wow.” Scatter extra basil leaves, an extra fluffy pile of Parmesan, a drizzle of really good olive oil, and a final pinch of red pepper flakes for spice-lovers. Even a squeeze of lemon will brighten the whole experience.
Side Dishes
This dish sings beside a crisp green salad with a lemony vinaigrette or a simple Caprese. If you’d like some extra substance, a loaf of warm crusty bread is perfection for sopping up leftover sauce. For a protein boost, serve with grilled chicken or a pile of garlicky shrimp.
Creative Ways to Present
Pile the Best Zucchini Noodles We’ve Made high in wide pasta bowls for a rustic Italian look, or twist into tiny nests atop crostini for elegant appetizers. For a fun family dinner, serve them right from the skillet at the table — it sets a cozy, relaxed scene and shows off those beautiful colors.
Make Ahead and Storage
Storing Leftovers
While the Best Zucchini Noodles We’ve Made are at their brightest and crunchiest when freshly cooked, leftovers can be a treat, too! Store cooled zoodles in an airtight container in the fridge for up to 2 days. Just know the noodles will release more liquid as they sit, but the flavors will still be deliciously bold.
Freezing
For raw zoodles, blanch them for 30 seconds in boiling water, cool in an ice bath, pat dry, and freeze in a single layer before transferring to freezer bags. Thawed zoodles work beautifully in soup or stir-fry, though they won’t be quite as crisp as the original batch of Best Zucchini Noodles We’ve Made.
Reheating
Gently reheat leftovers in a skillet over medium heat, just until warmed through. Avoid the microwave, as it can turn noodles mushy. If the sauce has thickened or the noodles seem watery, a quick toss over heat will bring everything together again.
FAQs
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Can I make zucchini noodles without a spiralizer?
Absolutely! A julienne peeler or mandoline makes beautiful noodle shapes, and even a regular vegetable peeler can create wide ribbons. The result is just as delicious as spiralized zoodles.
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How do I keep my zucchini noodles from getting watery?
The key is to avoid overcooking, salt the noodles only at the end, and thicken the pan juices with a little cornstarch slurry. This keeps your Best Zucchini Noodles We’ve Made saucy but never soggy!
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Is there a vegan option for this zucchini noodle recipe?
Yes! Use nutritional yeast in place of Parmesan for a punch of flavor and cheesiness, or look for a vegan cheese alternative labeled as “Parmesan-style.”
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Can I use yellow squash instead of zucchini?
Definitely! Yellow squash has a similarly mild, sweet flavor and behaves exactly like zucchini in this recipe. It’ll add a splash of cheerful color to your plate, too.
Final Thoughts
If you want a meal that’s quick to make, loaded with flavor, and feels just a little bit special, give the Best Zucchini Noodles We’ve Made a try. There’s so much brightness and comfort in every bite — and I promise, your table will be full of smiles. Enjoy!
PrintBest Zucchini Noodles We’ve Made Recipe
- Prep Time: 8 mins
- Cook Time: 12 mins
- Total Time: 20 mins
- Category: Stovetop
- Method: Stovetop
- Diet: Vegetarian
Description
These zucchini noodles are a delicious and healthy alternative to traditional pasta. Tossed in a flavorful sauce with tomatoes, basil, and parmesan cheese, they make a light and satisfying meal.
Ingredients
Zucchini Noodles:
- 4 medium zucchini, about 2 pounds
Sauce:
- 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. Cook zucchini noodles until al dente. Toss with tomatoes, basil, and parmesan.
- To Finish – Simmer leftover liquid in the skillet. Whisk cornstarch and water, then add to the liquid. Cook until thickened. Season with salt and pour over zucchini. Top with parmesan and serve.
Notes
- Cooked zucchini noodles are best enjoyed immediately for the best texture.
- Store raw zoodles in an airtight container lined with paper towels in the fridge for up to 3 days.
- Freeze blanched zoodles for up to 6 months.
- Extra liquid in the serving dish is normal and flavorful.
- Salt zoodles at the end of cooking to prevent sogginess.
- Check labels for vegetarian-friendly Parmesan cheese alternatives.
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