Turn that ordinary zucchini growing in your garden or from the farmers’ market into this healthy and delicious Zesty Parmesan Zucchini Noodles.
This post contains affiliate links.
If there is one vegetable that I could guarantee you can find at your local farmer’ market or in your garden right now it would be zucchini. Am I right? This prolific vegetable is like a super hero. One day it’s about 8 inches long on the plant and the next it’s the size of a baseball bat. I have reached that point of summer when I am getting tired of eating the same old vegetables. So I love to mix things up a bit with recipes like this Zesty Parmesan Zucchini Noodles.
Zoodles (or zucchini noodles) are so popular. Do you have one of those fun zoodle making contraptions? Whoever invented the spiralizer was a genius! As you know, I like to make food fun. This recipe mimics a pasta dish I make for my family all the time. Except these Zesty Parmesan Zucchini Noodles are a healthier low-carb option.
This is a perfect summer recipe because fresh produce is in abundance now. It’s fruit and vegetable heaven on our farm. I started this simple recipe by spiralizing two medium zucchini. I then sauteed some fresh diced plum tomatoes, onions and garlic with a generous amount of red pepper flakes (that’s the zesty part) in a skillet. You can add as little or as much red pepper flake zest as you like. Then add the zoodles into the pan and cook over medium heat for about seven minutes.
Season the dish with plenty of fresh basil. This pasta-inspired Zesty Parmesan Zucchini Noodles is the perfect summer recipe. But don’t limit it to just then. You can certainly enjoy it all year long!
Zesty Parmesan Zucchini Noodles (Zoodles)
Yield 4 servings
Turn that ordinary zucchini growing in your garden or from the farmers' market into this healthy and delicious Zesty Parmesan Zucchini Noodles.
- 2-3 medium zucchini
- 5 plum tomatoes, diced
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1-2 teaspoons red pepper flakes (to taste)
- 3/4 cup fresh basil, chopped
- 3/4 cup fresh grated parmesan cheese
- 1 teaspoon salt
- 2 tablespoons olive oil
- Using a spiralizer, make zucchini noodles. Set aside until ready to use.
- Heat oil in a large saute pan over medium heat. Add tomatoes, onion, garlic and red pepper flakes. Cook 5 minutes.
- Add zucchini noodles to the pan. Give a quick toss and add salt and grated parmesan. Cook 5 more minutes. Add fresh basil right before serving.
Courses Main Dish