Description
Zucchini noodles, also known as zoodles, provide a light and healthy alternative to traditional pasta. This guide shows you how to easily make them and suggests a simple sauce.
Ingredients
Scale
- 2 medium zucchini
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh basil, chopped
- Salt and black pepper to taste
Instructions
- Wash and trim the ends of the zucchini.
- Using a spiralizer, julienne peeler, or vegetable peeler, create long, thin strands from the zucchini.
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic and cook until fragrant, about 30 seconds.
- Add the cherry tomatoes and cook for 2-3 minutes, until slightly softened.
- Add the zucchini noodles to the skillet. Toss gently with tongs for 1-2 minutes, just until they are slightly tender but still have a slight crunch. Avoid overcooking, as they can become watery.
- Remove from heat. Stir in the fresh basil, salt, and black pepper.
- Serve immediately as a light meal or as a side dish.
Notes
- For firmer zoodles, you can salt them in a colander for 15 minutes before cooking to draw out excess moisture, then pat them dry.
- Experiment with different sauces like pesto, marinara, or a light lemon-garlic sauce.
- Zoodles are best eaten fresh; they do not store well as leftovers.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 90 kcal
- Sugar: 4g
- Sodium: 10mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg