In my pursuit to eat healthier, a few years ago I started spiralizing my zucchini to replace regular spaghetti noodles. This technique doesn’t work for all types of pasta dishes, but it’s absolutely perfect when you mix it with a fresh tomato and garlic sauce.
This recipe takes less than 20 minutes to make and it’s delicious! I’ve got step by step instructions below, and if you want to watch my video, I included that as well.
Recipe Summary
The basics of this recipe is to spiralize the zucchini so it replaces any type of long pasta. You simply add it to a quick tomato and garlic sauce that we’ll create. It all takes place in a skillet or saute pan. Ready to get started?
You will need to use a spiralizer, and you’ll see in the video the one that I use. You can read my article on how to use a spiralizer for zucchini here where I cover exactly how to use a spiralizer to get the type of zoodle you’re looking for.
Ingredients
The only ingredients you’ll need are the following.
- Zucchini. Estimate 1 small zucchini per person. These are not going to be as filling like regular pasta.
- Extra virgin olive oil
- Chopped garlic
- Chopped fresh tomatoes. Any type will do.
- Italian cheese such as Romano or Parmesan
- Fresh basil (optional)
How to Make it
Here are the steps for making this recipe.
- Start by creating the tomato sauce. First heat the olive oil in the pan over low-medium heat.
- Add the chopped garlic and stir to coat the garlic with the oil. Let cook for 3 minutes or until fragrant.
- Add in the chopped fresh tomatoes and stir. Raise the heat to medium and cover with a lid. Let cook for about 5-10 minutes until the tomatoes have released their liquid, but don’t let the liquid evaporate.
- Meanwhile, spiralize the zucchini and cut the strands into 7-8 inch lengths.
PRO TIP: Before spiralizing the zucchini, cut the zucchini into quarters. This will automatically make the strands much shorter.
- Add the zucchini to pan and let it cook down uncovered for about 3 -4 minutes. Do not let the zucchini get mushy by overcooking it. So keep stirring periodically to evenly cook down. I don’t mind a slight crunch to mine, but this is completely your preference.
- When ready, top with the cheese and fresh basil if using. Serve warm.
PRO TIP: The thinner the zucchini the quicker it will cook. So use my times as an estimate and adjust accordingly.
Recipe Video
Recipe Card
Zucchini Noodles (zoodles) with Fresh Tomatoes
My desire to eat healthier led me to creating this Italian zucchini pasta noodle recipe with a fresh tomatoes and garlic sauce. It is easy, loads of flavor and very healthy!
5 from 1 vote
Print Rate
Course: Main Dish
Cuisine: Italian
Prep Time: 5 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 20 minutes minutes
Servings: 4 people
Calories: 124kcal
Ingredients
- 3 tbsp extra virgin olive oil
- 2 cloves garlic chopped
- 3-4 small zucchini spiralized and cut to about 7-8 inches in length.
- 2 cups freshly chopped tomatoes with juices
- 5-7 fresh basil leaves roughly chopped or torn optional
- romano cheese for topping optional
Instructions
In a large saute pan or skillet heat olive oil over low-medium heat
3 tbsp extra virgin olive oil
Add the garlic cloves and saute until fragrant, about 3 minutes
2 cloves garlic chopped
Add the chopped tomatoes and cook down covered with a lid, until soft and juices are released.
2 cups freshly chopped tomatoes
Cook gently for approximately 5-10 minutes over medium heat.
Add in the zucchini and cook for about 4 minutes or until soft, but not mushy. Stir frequently for even zucchini cooking
3-4 small zucchini
When almost ready, add the basil, if using.
5-7 fresh basil leaves roughly chopped or torn
Remove from heat and serve topped with optional Italian Romano grated cheese
romano cheese for topping
Notes
Nutritional data are estimates based off of API calculations.
- Estimate one small zucchini per person.
- The time it takes to cook the zucchini will depend on how thick they are based on the blade settings. So keep an eye on them.
- There is no need to boil the zucchini strips first. I just add them right to the pan.
- Serve with bread and salad. Other suggestions are in my post.
- You can use any type of tomato. Make sure to add in the juices.
- If you don’t have fresh basil, you can omit it. This is a flexible recipe and I’ve made it with and without the basil.
Nutrition
Calories: 124kcal | Carbohydrates: 6g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 11mg | Potassium: 415mg | Fiber: 2g | Sugar: 4g | Vitamin A: 824IU | Vitamin C: 27mg | Calcium: 25mg | Iron: 1mg
What to Serve With it
Here are some suggestions for what to serve alongside your zoodles.
Garlic bread will be flavorful and accompany the recipe well.
Keep with the veggie vibe and make a caprese salad!
Make a delicious arugula pizza using premade pizza dough crust!
Enjoy the recipe and here’s to healthy eating! Let me know in the comments below if you enjoyed the recipe or made changes to make it your own!
