Garlic Zucchini Zoodles


Garlic Zucchini Zoodles


  • 4 med. zucchini (about 2 lbs.)
  • 3 Tbsp. extra virgin olive oil
  • 4 cloves minced garlic
  • 1/4 to 1/2 tsp. crushed red pepper flakes
  • 2 med. tomatoes, chopped
  • 1/2 cup shredded parmesan cheese, plus more for serving
  • 1 cup basil leaves, torn into pieces
  • 1 cup pasta sauce, optional
  • 1 tsp. cornstarch
  • 2 tsp. cold water


  1. Trim and spiralize the zucchini. You can also use a standard vegetable peeler to make wide noodles or ribbons.
  2. Then, cut the zucchini into long noodles to be about the length of spaghetti.
  3. Add olive oil, garlic and red pepper flakes to a large, deep skillet. Turn to medium heat.
  4. When the oil bubbles around the garlic, add the zucchini noodles. Toss 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 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.
  5. Stir 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.
  6. Leave the liquid in the skillet. Bring the liquid left in the skillet to a simmer.
  7. Combine cornstarch and cold water in a small bowl, then whisk into the simmering liquid.
  8. Cook while whisking until the liquid thickens to a sauce about 1 minute. Taste the sauce and season with salt.
  9. Pour the sauce over the zucchini, tomatoes and basil.
  10. Finish with more parmesan cheese on top and add warmed pasta sauce if you like. Serve immediately.


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