Best Zucchini Noodles We’ve Made Recipe

Start by spiralizing 4 medium zucchinis into long noodles. If you don't have a spiralizer, peel the zucchinis into thin strips with a vegetable peeler or a julienne peeler.

Heat 1/3 cup extra virgin olive oil in a large skillet over medium heat.

Once the oil is hot, add 4 minced garlic cloves and a pinch of red pepper flakes if you like a little spice; stir them around until the garlic starts to soften.

Next, add 2 cups of chopped fresh tomatoes (or about 1 pint of halved cherry tomatoes) into the skillet and stir to combine with the garlic and oil.

Season the tomato mixture with 1/2 teaspoon salt and some freshly ground black pepper to taste.

Let the tomato sauce simmer for about 5 minutes, stirring occasionally, until the tomatoes start breaking down.

Add the zucchini noodles to the skillet and gently toss them in the sauce. Cook for 2 to 3 minutes just until the noodles are heated through; be careful not to overcook, or they'll become mushy.

Remove the skillet from heat and stir in 1/4 cup chopped fresh basil leaves.

Taste and adjust salt or pepper if needed.

Serve immediately with a sprinkle of grated parmesan cheese on top if you like, and enjoy your delicious and light zucchini noodles!