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Zucchini Noodles with Tomatoes

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25min

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4 servings

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This light and refreshing dish features spiralized zucchini noodles tossed with a flavorful tomato sauce, garlic, and fresh basil. The zucchini noodles, or "zoodles," provide a low-carb and gluten-free alternative to traditional pasta, while the simple tomato sauce adds a burst of fresh, vibrant flavor. This quick and easy meal is perfect for a healthy lunch or dinner, and can be customized with your favorite protein or vegetables.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
2 g
4 g
Allergen Content

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Ingredients

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Steps

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1
Prepare the zucchini noodles

Trim the ends of the zucchini and spiralize them using a spiralizer or vegetable peeler to create noodles. If using a vegetable peeler, slice the zucchini lengthwise into thin strips, then cut them into noodle-like strands.

2
Mince the garlic

Peel and mince the garlic cloves.

3
Halve the tomatoes

Rinse the cherry tomatoes and halve them.

4
Heat the oil

In a large skillet, heat the olive oil over medium heat.

5
Sauté the garlic

Add the minced garlic to the skillet and sauté until fragrant, about 30 seconds.

6
Add the tomatoes

Add the halved cherry tomatoes to the skillet and cook, stirring occasionally, until they begin to soften and release their juices, about 5 minutes.

7
Season the sauce

Season the tomato sauce with salt and black pepper, and stir to combine.

8
Add the zucchini noodles

Add the zucchini noodles to the skillet and toss with the tomato sauce until the noodles are heated through and slightly softened, about 2-3 minutes.

9
Tear the basil

Tear the fresh basil leaves into smaller pieces.

10
Toss and serve

Remove the skillet from the heat and toss the zucchini noodles with the torn basil leaves. Serve the Zucchini Noodles with Tomatoes hot as a main course.

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