Those delicious Zucchini Noodles come together in about 20 minutes, yes, just 20 minutes! We’re talking one-pot magic here for a quick and easy weeknight dinner that your family will love!
Ingredient Breakdown
Here’s what you need:
4 medium zucchini (about 2 pounds)
Zucchini is the star here! You can tweak the amount based on how many people you’re feeding, or if you’ve got a zucchini surplus from the garden, don’t we all, sometimes?3 tablespoons extra virgin olive oil
This brings that lovely richness and flavor, and really, who doesn’t love a drizzle of good olive oil?1 tablespoon minced garlic (or 3 to 4 cloves!)
Garlic lovers unite! The more the better, am I right?1/4 to 1/2 teaspoon crushed red pepper flakes
This adds a perfect little kick! Use less if your kids aren’t fans of spice.2 medium tomatoes, chopped (about 12 ounces)
Fresh tomatoes make such a difference, feel free to swap in canned tomatoes if that’s what you have.1/2 cup shredded parmesan cheese (plus more for serving)
Cheese makes everything better, people!1 cup basil leaves, torn into pieces
Fresh basil adds an aromatic brightness, but dried works too in a pinch.1 teaspoon cornstarch, mixed with
2 teaspoons cold water
This helps thicken the sauce a bit without any fuss!Salt, to taste
A couple pinches of salt and pepper here can really elevate your dish!
How to Make the Best Zucchini Noodles
Alright, let’s get cooking! Follow this step-by-step guide, and in no time, you’ll have a plate of the best zucchini noodles you’ve ever made.
Trim and Spiralize the Zucchini
Grab your trusty spiralizer and transform those zucchini into beautiful noodles. Don’t stress if you don’t have a spiralizer, just slice them thinly into ribbons!Cut Noodles to Size
Give your spiralized zucchini a quick cut to ensure they’re easier to eat.Heat the Oil
In a large, deep skillet (you’ll want enough space for those noodles), heat the olive oil over medium heat. Toss in that minced garlic and crushed red pepper flakes, stirring frequently until fragrant, about 30 seconds!Cook the Zucchini Noodles
Add the zucchini noodles to the skillet, gently tossing to coat in that garlicky goodness. Cook for about 5 to 7 minutes until they’re al dente. You want them tender yet with a bit of bite, nobody likes soggy noodles, am I right?Add Tomatoes and Basil
Stir in the chopped tomatoes and torn basil leaves, cooking for just one more minute. You’ll want those tomatoes to soften a bit while the basil releases its beautiful aroma!Make the Sauce
Transfer your zucchini noodles to a serving dish. Here’s where the magic happens: in the same skillet, there will usually be some residual liquid. Simmer this over medium heat. Whisk the cornstarch and cold water together in a little bowl, then add it into the skillet. Stir until thickened and season with salt to taste.Drizzle and Serve
Pour that glorious sauce over the zucchini noodles and toss gently to coat. Finish it with a sprinkle of more parmesan! Oh, and if you love parmesan like I do, go ahead and add a little extra!
And here you are! You’ve just made a quick and easy dish worth sharing. Can you smell the amazing blend of garlic and basil? Incredible!
If you loved this quick and easy zucchini noodles recipe, be sure to check out my Italian Veggie Skillet!
Why This Recipe Works
Quick & Easy
Comes together in under 30 minutes, the whole family will love it! Perfect for those nights when time is of the essence but you still want something delicious.
One Pot Wonder
Minimal cleanup required! Everything cooks in one skillet, which means less time scrubbing dishes and more time enjoying your meal.
Customizable
The beauty of this dish is its versatility! Use whatever ingredients you have on hand, be it leftover veggies or different herbs. Feeling adventurous? Toss in some cooked chicken or shrimp for added protein!
Comfort Food
It’s loaded with tons of flavor while still feeling light. The combination of fresh ingredients creates a comforting dish that doesn’t weigh you down, perfect for a satisfying weeknight dinner.
Budget-Friendly
This recipe uses affordable, everyday ingredients that won’t break the bank. Perfect for feeding a large family without sacrificing flavor. Who doesn’t love that?
Serving and Storage Tips
How to Serve This Dish
Zucchini noodles are super versatile! Enjoy them alongside grilled chicken, shrimp, or as a stand-alone dish drizzled with a little extra olive oil, seriously, yum!
Storage
These best zucchini noodles keep in the fridge for up to 3 days in an airtight container. Just know the zucchini will continue to release moisture, so they might get a bit soggier.
Reheating Instructions
Reheat gently in the microwave or on the stovetop. Add a splash of olive oil to help revive those flavors. You can also toss in a little fresh basil or extra cheese when reheating to perk them up!
Freezer Friendly
I don’t recommend freezing zucchini noodles because they tend to get mushy, but if you have sauce leftover, it freezes nicely for up to 3 months! Perfect for a quick meal later.
This easy zucchini noodle recipe is a delightful addition to your weeknight rotation, and I can’t wait for you to give it a try! It’s comforting, flexible, and seriously tasty. Believe me, I’ll be making this over and over. So go ahead, whip up a batch tonight, and watch your family fall in love with zoodles just like mine!
And one last thing, be sure to let me know how it goes! Did you change anything up? I love hearing your variations! Happy cooking! For more recipes, follow us on Pinterest.
Print
Quick and Easy Best Zucchini Noodles
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A quick and easy weeknight dinner featuring fresh zucchini noodles tossed in a garlicky sauce with tomatoes and basil.
Ingredients
- 4 medium zucchini (about 2 pounds)
- 3 tablespoons extra virgin olive oil
- 1 tablespoon minced garlic (or 3 to 4 cloves)
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- 2 medium tomatoes, chopped (about 12 ounces)
- 1/2 cup shredded parmesan cheese (plus more for serving)
- 1 cup basil leaves, torn into pieces
- 1 teaspoon cornstarch, mixed with 2 teaspoons cold water
- Salt, to taste
Instructions
- Trim and spiralize the zucchini into noodles.
- Cut the noodles to a manageable size.
- In a large skillet, heat the olive oil over medium heat. Add minced garlic and red pepper flakes, stirring until fragrant (about 30 seconds).
- Add the zucchini noodles to the skillet and cook for 5 to 7 minutes until al dente.
- Stir in chopped tomatoes and torn basil, cooking for one more minute.
- Transfer noodles to a serving dish. In the same skillet, simmer any residual liquid, whisking in the cornstarch and cold water until thickened. Season with salt.
- Pour sauce over zucchini noodles and toss gently to coat. Serve with extra parmesan on top.
Notes
This dish is highly customizable, feel free to add any leftover veggies or protein you have on hand.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 10mg