The best zucchini noodles recipes we make

This is my favorite way to cook zucchini noodles (Zoodles)! You will love our Zucchini Noodle Pasta Recipe, garlic, tomatoes, basil and cheese. It’s fast, simple, low-carb and vegetarian-friendly!

I really like the Zoodles recipe made with fresh zucchini noodles. You can buy or make them (tips below). I usually find the zucchini noodles a little bland, but there is no such recipe! We will cook it with simple, fresh garlic, tomatoes and basil sauce and then use a simple trick to thicken the sauce so it fits tightly on the noodles.

This zucchini pasta recipe takes only 20 minutes while being low in calories and carbs. I especially like adding cooked garlic shrimp, grilled tofu or juicy chicken breasts. See below for recipes and my best Zoodle making tips (with and without spirals). For more vegetarian noodle recipes, check out our Creamy Sweet Potato Noodles and Parmesan Spaghetti and Chicken.

Key Ingredients

• squash: You can use store-bought Zoodles or make (noodles made with zucchini). Use fresh, sturdy zucchini for best results. I shared how to make zucchini noodles below. We love recipes with 100% zucchini noodles, but you can always combine zucchini noodles with regular spaghetti for more stickiness.
• Olive oil, garlic and tomatoes: You will cook Zoodles with olive oil with garlic and fresh tomatoes. Garlic adds flavor when the tomatoes are cooked down and turned into our sauce. Dice tomatoes are a great alternative.
• Basil: This zucchini pasta recipe is all about fresh ingredients, so I like to stir some fresh basil at the end. You can use other fresh herbs instead, such as mint or parsley.
• cheese: I love Parmesan cheese, but you can substitute it with vegetarian-friendly cheese if you want. Soft goat cheese or feta cheese is different but excellent in this recipe. Place the cheese on the vegetarian noodles and sprinkle on some nutritious yeast.
• Corn starch: I’m the secret to the best zucchini noodles! Zucchini release a lot of water during cooking. I went into this and used cornstarch slurry (corn starch and water) to thicken the liquid in the skillet into a silky sauce.

How to Make Garlic Parmesan Zucchini Noodles

I highly recommend making zucchini noodles for this recipe using spiral shapes. If you don’t have one, I’ve provided the tip below in None to make Zoodles without (fixed in pinch).

The spirochete creates long, curly zucchini noodles in minutes. My model is from Paderno (about $30). Make Zoodles:

1. Secure the spiral to your countertop (mine with suction cup). Trim the ends of the zucchini and press it firmly into the spiral.
2. Turn the handle until all the zucchini turn into noodles. Since your noodles will be long, use scissors to cut the noodles about 12 inches.
3. Use Zoodles in our recipes now or store them in the refrigerator or fridge. I include storage tips under the recipe. I also love making a batch of double batches and saving for this zucchini noodles salad!

Once you have zucchini noodles, make our zucchini noodles! First, you will cook garlic and red pepper flakes in a wide skillet in olive oil. Then, toss them in the zucchini noodles and toss them with tongs until they are wilted and crispy.

As they go quickly, stir in fresh tomatoes, basil and cheese. After one minute, the tomatoes will wither and release the juice. This is mixed with olive oil and you have started our simple sauce.

The sauce will be thin, so this is where I adopt my #1 Tips for cooking zucchini noodles without moistening them. Remove the noodles from the skillet and stir the cornstarch and water mixture into the garlic tomato liquid left in the skillet (very delicious). Take it to the immer and watch it thicken into a silky, thickened sauce.

Distribute the noodles between bowls and drizzle the top with seasoning. End more cheese and fresh basil. Perfect!