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Here’s what you need for this fresh delight: - 4 medium zucchinis - 2 cups cherry tomatoes, halved - 1 cup fresh basil leaves, roughly chopped - 3 cloves garlic, minced - 2 tablespoons extra virgin olive oil - 1 teaspoon red pepper flakes (optional) - Salt and freshly ground black pepper to taste - 1/4 cup grated parmesan cheese (optional) These ingredients make a tasty dish that feels light and bright. The zucchinis shine as noodles, while the tomatoes add sweet juiciness. Fresh basil brings a burst of flavor. You can also add cheese for a creamy touch. If you want some heat, sprinkle in red pepper flakes. This recipe is perfect for a quick meal or a light lunch. You can find the full recipe for Zesty Zucchini Noodles with Basil Bliss above. It’s simple and fun to make! To start, grab your spiralizer. This tool will turn the zucchinis into fun noodles. If you don’t have one, a vegetable peeler works too. Just peel the zucchini into long strips. After that, put the noodles in a colander. Sprinkle some salt over them. Let them sit for about 15 minutes. This step helps to draw out moisture. Less moisture means better texture when cooked. Next, take a large skillet and heat two tablespoons of olive oil over medium heat. When the oil is hot, add three minced garlic cloves. You can also add one teaspoon of red pepper flakes if you want a little kick. Sauté the garlic for about one minute. Keep stirring to avoid burning it. Burnt garlic can turn bitter, and we don’t want that. Now, it’s time to add the cherry tomatoes. Use two cups of them, halved. Stir them into the skillet. Let them cook for about five to seven minutes. The goal is to soften them and get them to burst. Stir occasionally to keep them from sticking to the pan. Their juicy goodness will mix well with the garlic. After the tomatoes are soft, it’s time to add the zucchini noodles. Gently fold them into the skillet. Cook for another two to three minutes. You want the noodles to warm through but still have a slight crunch. Avoid overcooking so they keep their bright color and texture. Once the noodles are done, remove the skillet from the heat. Now, toss in one cup of roughly chopped fresh basil. Season with salt and black pepper to taste. If you want a creamier dish, add a quarter cup of grated parmesan cheese. Stir it in until it melts slightly. For a beautiful presentation, plate the zesty zucchini noodles in a shallow bowl. Drizzle a bit of olive oil on top. Add a twist of freshly cracked black pepper. You can also garnish with whole basil leaves for a pop of color. Enjoy your fresh delight! For the full recipe, check the previous section. - Best practices for spiralizing: When you spiralize zucchinis, choose firm ones. This helps create long, even noodles. Start by trimming the ends. Secure the zucchini in the spiralizer and twist it slowly for best results. You can also use a vegetable peeler for thin strips if you don’t have a spiralizer. - Avoiding excess moisture: Zucchini has a lot of water. To keep the noodles from becoming soggy, sprinkle salt on them after spiralizing. Let them sit in a colander for about 15 minutes. This draws out the moisture, making them firmer when cooked. - Suggestions for additional herbs or spices: To boost flavor, add fresh herbs like oregano or thyme. You can also sprinkle in some crushed red pepper for a little heat. If you want a tangy twist, try adding lemon zest or a splash of balsamic vinegar. - Using high-quality olive oil: The type of olive oil you use matters. A high-quality extra virgin olive oil adds richness and depth to your dish. Drizzle it over the noodles before serving for a final touch. - Best temperature to serve for flavor and texture: Serve the zucchini noodles warm, but not too hot. This helps keep their fresh taste and crunch. When plated, they should feel warm and inviting. Allowing them to cool slightly enhances their flavor and texture. Enjoy your fresh delight right away for the best experience! {{image_4}} You can add many vegetables to your zucchini noodles. Here are some ideas: - Bell Peppers: Slice them thinly for a sweet crunch. - Spinach: Add fresh or wilted for extra greens. - Mushrooms: Sautéed mushrooms bring an earthy flavor. - Carrots: Shred them for color and sweetness. - Peas: Toss in some peas for a pop of texture. Feel free to mix and match these veggies. They will add flavor and nutrition to your dish. For meat lovers, grilled chicken or shrimp can elevate your dish. Here’s how to include them: - Grilled Chicken: Cook the chicken first and slice it. Mix it in with the zucchini noodles for added protein. - Shrimp: Sauté shrimp in olive oil until they turn pink. Fold them into the noodles right before serving. These options will make your meal more filling and add depth to the taste. If you have specific dietary needs, here are some easy swaps: - Gluten-Free: This dish is already gluten-free. Just be sure to check labels on any added ingredients. - Dairy-Free: Skip the parmesan or use a vegan cheese alternative. - Low-Carb: Zucchini noodles are a great low-carb option. Enjoy them without the guilt! These adjustments allow everyone to enjoy this fresh delight without compromising their dietary goals. For the full recipe, check out the instructions above. To keep your zucchini noodles fresh, store them in an airtight container. Place a paper towel inside to soak up extra moisture. This will help keep the noodles crisp. If stored correctly, your leftovers will last for about 3 days in the fridge. When reheating, use a skillet over low heat. This keeps the noodles from becoming soggy. Add a splash of olive oil to help maintain the flavor. Heat them for just a few minutes until warm. Stir gently to avoid breaking the noodles. You can freeze zucchini noodles, but they may lose some texture. To freeze, place the noodles in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag. They can last up to 2 months in the freezer. When ready to use, cook them straight from frozen. This way, they will retain more of their shape. For more details on the complete dish, check the Full Recipe. Yes, you can use regular pasta. Choose any type you like, such as spaghetti or penne. Cook it according to the package instructions. Toss it with the sauce just like you would with zucchini noodles. This option works well for those who want a hearty meal. If you don't have a spiralizer, don't worry! You can use a vegetable peeler. Just peel long strips of zucchini until you reach the seeds. You can also use a box grater to create thin shreds. Both methods will give you tasty noodles. Yes, you can make this dish ahead of time. Cook the zucchini noodles and sauce separately. Store them in the fridge for up to two days. When ready to eat, heat the sauce and add the noodles. This way, they stay fresh and crunchy. If you need a basil substitute, try parsley or cilantro. Both herbs bring a fresh taste. You can also use thyme or oregano for a different flavor. Mix and match to find what you love best in this recipe. This blog post offers a simple yet delicious zucchini noodle recipe. You learned how to prepare fresh ingredients, from zucchini to tomatoes. I shared tips for making perfect noodles and enhancing flavors. You can customize with vegetables or proteins, too. Use these steps to create a healthy and tasty meal. Enjoy your cooking journey and share your results! Eating well is rewarding and fun.

- Zucchini Noodles with Tomato and Basil

Discover a refreshing twist on dinner with these zesty zucchini noodles! Packed with vibrant flavors from cherry tomatoes, fresh basil, and a hint of garlic, this simple recipe is perfect for a light meal. You’ll love how easy it is to whip up and customize to your taste. Ready to elevate your pasta game? Click through to explore this deliciously healthy recipe and enjoy a burst of flavors on your plate!
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Ingredients
  

4 medium zucchinis

2 cups cherry tomatoes, halved

1 cup fresh basil leaves, roughly chopped

3 cloves garlic, minced

2 tablespoons extra virgin olive oil

1 teaspoon red pepper flakes (optional, for a kick)

Salt and freshly ground black pepper to taste

1/4 cup grated parmesan cheese (optional, for a richer flavor)

Instructions
 

Prepare the Zucchini Noodles: Using a spiralizer, turn the zucchinis into delightful noodles. If you lack a spiralizer, a vegetable peeler can also be used to create long, thin strips. Once prepared, place the zucchini noodles in a colander, sprinkle them lightly with salt, and let them sit for about 15 minutes. This will help draw out excess moisture, ensuring a better texture when cooked.

    Sauté the Garlic: In a large skillet, heat the two tablespoons of extra virgin olive oil over medium heat. Once hot, add the minced garlic along with the red pepper flakes. Sauté for about 1 minute, stirring continuously, until the garlic releases its fragrant aroma, taking care not to let it burn, as burnt garlic can develop a bitter flavor.

      Cook the Cherry Tomatoes: Add the halved cherry tomatoes to the skillet, stirring to combine. Let them cook for 5-7 minutes, allowing them to soften and burst, releasing their juicy goodness. Stir occasionally to prevent anything from sticking to the pan.

        Incorporate the Zucchini Noodles: Gently fold the zucchini noodles into the skillet with the sautéed tomatoes. Cook for an additional 2-3 minutes, just until the noodles are warmed through but still offer a slight crunch. Avoid overcooking, as this will preserve the vibrant color and texture of the zucchini.

          Mix in the Basil: Remove the skillet from heat and stir in the roughly chopped fresh basil. Season the dish with salt and freshly ground black pepper to taste. For a creamier texture, you may also add the grated parmesan cheese at this stage, stirring it in until it melts slightly into the noodles.

            Serve and Enjoy: Dish out the zesty zucchini noodles onto plates, and garnish with additional fresh basil and parmesan cheese if desired for an extra touch of flavor and elegance.

              Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                - Presentation Tips: For a stunning presentation, serve the noodles in a shallow bowl, drizzling a little more olive oil on top and adding a twist of freshly cracked black pepper. A few whole basil leaves can also make a beautiful garnish.