Garlic Zucchini Noodles Skillet
A quick and delicious zucchini noodles skillet that’s perfect for a healthy weeknight meal. Packed with fresh ingredients and bold flavors!
Equipment
- 1 Spiralizer or Julienne Peeler
- 1 large skillet
- 1 wooden spoon
Ingredients
Main Ingredients
- 4 medium zucchini spiralized
- 2 tbsp olive oil
- 3 cloves garlic minced
- 1 cup cherry tomatoes halved
- 1/4 cup parmesan cheese grated
- 1/4 cup fresh basil chopped
Optional Add-ins
- 1/4 tsp red pepper flakes
- 1 tbsp pine nuts
- Zest of 1 lemon
Instructions
Preparation
- Using a spiralizer, create long, thin zucchini noodles. Set aside.
- Heat olive oil in a large skillet over medium heat.
Cooking
- Add minced garlic to the skillet and sauté for 1-2 minutes until fragrant.
- Toss in the zucchini noodles and stir gently to coat with the garlic oil.
- Add cherry tomatoes and cook for another 3-4 minutes until tomatoes begin to soften.
- Remove from heat and sprinkle with parmesan cheese and fresh basil.
Serving and Storage
- Serve hot, garnished with additional parmesan and basil if desired.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.
Notes
Pro Tips: Avoid overcooking the noodles to prevent them from becoming mushy. Ingredient Substitutions: Use nutritional yeast instead of parmesan for a vegan option. How to Serve: Best served immediately with a sprinkle of fresh herbs. Storage & Freshness: Keep in the fridge for up to two days. Make-Ahead Tips: Spiralize zucchini in advance and store in the fridge for up to 24 hours.