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How to make our 20-minute zucchini noodle pasta recipe with garlic, tomatoes, basil, and parmesan cheese. Or watch our quick recipe video showing you how we make it. We are in love with this easy recipe. There’s fresh zucchini, tomatoes, basil, parmesan, and lots of garlic. The best part?

It only takes 20 minutes to make. By the way, if you are looking for more vegetable noodle recipes, take a look at.

Guilt-Free, 20 Minute Zucchini Pasta This is such a quick and easy recipe. It’s adaptable, too.

We love this with 100% zucchini noodles, but a combination of spaghetti and zucchini is great. Here’s another easy zucchini recipe! Try our This pasta recipe is all about fresh ingredients. The zucchini should be firm and the tomatoes sweet.

If you have a hard time finding good, flavorful tomatoes, it is better to use canned. We love canned San Marzano tomatoes as well as the options from Muir Glen. YOU MAY ALSO LIKE: with cucumber, tomatoes, and feta. Low-carb and delicious! How to Make Zucchini Noodles • The easiest way to make zucchini noodles is to use a spiralizer.

They make long, curly noodles in minutes. This is a great tool to add to your kitchen. • You can also use a julienne vegetable peeler.

These come in at under $10 and might even be hiding in your kitchen gadget drawer right now. • Most mandoline slicers will make noodles, too. • You can also use a standard vegetable peeler and make wide noodles. Once you’ve got noodles, you’re ready to cook them.

YOU MAY ALSO LIKE: How to make our 25-minute sweet potato noodles recipe with a creamy dairy-free avocado sauce. How to Cook Them Zucchini is mostly made up of water so cooking it can be tricky. Here are our tips for cooking it well. Skachatj mario na pk bez virusov. • Don’t peel the zucchini. Peeled zucchini noodles are mushy and have little crunch. Plus, it adds a step and we’re looking for dinner on the table fast. • Don’t salt the zucchini ahead or time or while it cooks in the pan.

Salt draws out water from the zucchini. This will make it less crunchy when it’s cooked. Since salt makes things taste good, we prefer to salt the sauce and not the zucchini. • Don’t overcook.

The noodles should be cooked to al dente (just like pasta). This means they will look wilted, but still have a crunch. Since zucchini has a tendency to become watery, we do our best to reduce this as much as possible in our recipe. Even so, you will still find some water left at the bottom of the serving bowl.

This is okay with us. The liquid mixes with tomato, garlic, cheese, and olive oil, so it’s delicious. By the way, if you are looking for more ways to use up zucchini, for you.

They are addictive. YOU MAY ALSO LIKE: We love quick, fresh dinners. These soba noodles tossed with basil pesto hit the spot. Also gluten-free! Directions • Prepare Noodles Trim and spiralize the zucchini (see notes below for how to do this without a spiralizer). Cut extra long noodles so that they are about the length of spaghetti. Add olive oil, garlic, and the red pepper flakes to a large, deep skillet.