We love this easy zoodles recipe, which uses noodles made from fresh zucchini, tomatoes, garlic, basil, and parmesan. Enjoy this light, healthy meal as-is, or add cooked garlic shrimp, baked tofu, or juicy chicken breasts. This zucchini pasta recipe only takes 20 minutes. It’s also low on calories and carbs while having maximum flavor! See below for our easy recipe and my best tips for making zucchini noodles (with and without a spiralizer). For more veggie noodle recipes, see our creamy sweet potato noodles and this parmesan spaghetti squash with chicken.
Key Ingredients
Zucchini: Use store-bought zoodles or make your zucchini noodles for this recipe (zoodles are spaghetti made from zucchini). I have shared how to make zucchini noodles below. We love this recipe with 100% zucchini noodles, but you can always combine zucchini noodles and regular spaghetti for a little more sticking power. Garlic: I cook my zoodles in garlicky olive oil, which makes them taste incredible. Tomatoes: Fresh tomatoes cook down and turn into our sauce for the noodles. Cheese: I love parmesan cheese, but you can substitute vegetarian-friendly cheeses if you need to. A soft goat cheese or feta, while different, is excellent in this recipe. Leave the cheese out for vegan noodles and sprinkle over a bit of nutritional yeast. Basil: This zucchini pasta recipe is all about fresh ingredients, so I love stirring in a handful of fresh basil. Cornstarch: My secret to the best zucchini noodles! Zucchini releases a lot of water during cooking. I steer into this and use a cornstarch slurry (cornstarch and water) to thicken the liquid in my skillet into a silky sauce.
How to Make Garlic Parmesan Zucchini Noodles
I highly recommend buying a spiralizer if you are making your zucchini noodles for this recipe. If you do not have one, I have included tips below for making zoodles without one. Use fresh, firm zucchini for the best zucchini noodles. A spiralizer makes long, curly zucchini noodles in minutes. My model is from Paderno (it was around $30). To make zoodles: To freeze zoodles, blanch them first (so they do not become soggy after thawing). Dunk fresh zoodles in boiling water for 30 seconds, drain them, and then rinse with cold water to stop the cooking. Pat them very dry, and then spread them on a baking sheet lined with parchment paper. Freeze until hard, then transfer to freezer-safe bags and freeze for up to 6 months. Thaw overnight in the fridge before using them in your favorite zucchini noodles recipes (I also love this Mediterranean zucchini noodle salad). You can still make zucchini noodles if you do not have a spiralizer. Use a julienne peeler or mandoline slicer with a noodle-cutting blade. Finally, for wider noodles, use a standard vegetable peeler. Now that you have zucchini noodles, you can make our zucchini noodles pasta! You’ll start by cooking garlic and red pepper flakes in olive oil in a wide skillet. Then, toss in the zucchini noodles and cook, tossing them with tongs, until they are wilted and crisp-tender. Then, stir in the fresh tomatoes, basil, and cheese. After a minute, everything is cooked, and you can make the silky sauce. Now it’s time for my #1 tip for cooking zucchini noodle without making them soggy. Remove the noodles for a minute, then stir a mixture of cornstarch and water into the liquid left in the skillet (it’s delicious). Bring it to a simmer and watch as it thickens into the perfect sauce. Finally, serve your zucchini noodles with the drizzled sauce over the top! For a vegetarian option, omit the parmesan cheese, substitute it with your favorite vegetarian-friendly cheese, or use nutritional yeast. 3 tablespoons extra virgin olive oil 1 tablespoon minced garlic (3 to 4 cloves) 1/4 to 1/2 teaspoon crushed red pepper flakes, depending on how spicy you like the pasta 2 medium tomatoes, chopped, see note (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 2Add olive oil, garlic, and the red pepper flakes to a large, deep skillet. Turn to medium heat. When the oil bubbles around the garlic, add the zucchini noodles. 3Toss the noodles with pasta tongs and cook until al dente — they should be wilted but still have a crunch; 5 to 7 minutes. Do not let the noodles cook any longer, or else they will become mushy. As they cook, keep tossing so that all the zucchini noodles have a chance to hit the bottom of the skillet. 4Stir in the tomatoes, basil, and parmesan cheese, and then cook for one minute. Use pasta tongs to transfer the noodles, tomatoes, and basil to a serving dish. Leave the liquid in the skillet. 2Combine cornstarch and cold water in a small bowl, then whisk into the simmering liquid. Cook while whisking until the liquid thickens to a sauce; about 1 minute. Taste the sauce and season with salt. 3Pour the sauce over the zucchini, tomatoes, and basil. Finish with more parmesan cheese on top and serve immediately.
