Finish with more parmesan cheese on top and serve immediately. Taste the sauce and season with salt.ģPour the sauce over the zucchini, tomatoes, and basil. Cook while whisking until the liquid thickens to a sauce about 1 minute. Leave the liquid in the skillet.ġBring the liquid left in the skillet to a simmer.ĢCombine cornstarch and cold water in a small bowl, then whisk into the simmering liquid. Use pasta tongs to transfer the noodles, tomatoes, and basil to a serving dish. As they cook, keep tossing so that all the zucchini noodles have a chance to hit the bottom of the skillet.ĤStir in the tomatoes, basil, and parmesan cheese, and then cook for one minute. Do not let the noodles cook any longer, or else they will become mushy. When the oil bubbles around the garlic, add the zucchini noodles.ģToss the noodles with pasta tongs and cook until al dente - they should be wilted but still have a crunch 5 to 7 minutes. Then cut the spiralized zucchini into long noodles to be about the length of spaghetti.ĢAdd olive oil, garlic, and the red pepper flakes to a large, deep skillet. It’s fast and delicious.ġTrim and spiralize the zucchini (see notes below for doing this without a spiralizer). If you have some zucchini leftover, try our Garlic Butter Sauteed Zucchini.I love this Parmesan Lemon Baked Spaghetti Squash with butter cooked chicken, parmesan, and fresh lemon.This Quick and Easy Vegetable Spaghetti tastes so good, you won’t even realize it’s loaded with nutritious veggies.
#Zoodles recipes full#
Our Roasted Veggie Tacos are packed full of spice-roasted vegetables and black beans for a bit of protein.Instead of using zucchini, use sweet potatoes and try our 25-Minute Sweet Potato Noodles with a creamy dairy-free avocado sauce.(Another zoodles recipe) Our Easy Mediterranean Zucchini Pasta Salad is made with cucumber, tomatoes, and feta.This year I planted even more zucchini and Zoodles will be part of our lives forever!” – Shannon More Veggie Recipes Goodness! Its amazing! What a super way to introduce the family to disguised healthy eating with flavor that is the embodiment of summer. “I was surprised how delicious this actually was!! I followed recipe exactly and it turned out perfect.” – Marissa This recipe is at the top of the favorites list!” – Pam If you don’t believe that our recipe helps you achieve perfect zucchini noodles pasta at home, take a look at what our readers are saying about the recipe! More reviews are in the comments section below. The liquid mixes with tomato, garlic, cheese, and olive oil, so it’s delicious.Īnother zucchini recipe: If you are looking for more ways to use up zucchini, here’s our recipe for parmesan basil zucchini chips. However, you will still find some water left at the bottom of the serving bowl.
Since cooked zucchini tends to become watery, we do our best in the recipe to reduce this as much as possible. They are ready when wilted but still have a crunch.
Just like when making regular spaghetti, cook zucchini noodles to al dente. Since salt makes things taste good, we prefer to salt the sauce and not the zucchini. Salt draws out water from the zucchini, making it less crunchy when cooked.
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