Garlic Parmesan Zucchini Noodles #healthyrecipe #vegetarian - American Food Recipes

Monday, March 18, 2019

Garlic Parmesan Zucchini Noodles #healthyrecipe #vegetarian

Garlic Parmesan Zucchini Noodles #healthyrecipe #vegetarian

We're enamored with this simple zucchini pasta formula. There's new zucchini, tomatoes, basil, parmesan, and heaps of garlic. Additionally, it just takes 20 minutes to make. Make this with 100% zucchini noodles or swap half of the zucchini for standard spaghetti for a heartier supper.

We are enamored with this simple formula. There's crisp zucchini, tomatoes, basil, parmesan, and loads of garlic. The best part? It just takes 20 minutes to make. It's low on calories and carbs, while having most extreme flavor!

This is such a speedy and simple formula. It's versatile, as well. We cherish this with 100% zucchini noodles (fundamentally, spaghetti produced using zucchini), however a blend of genuine spaghetti or pasta and zucchini is incredible.

Garlic Parmesan Zucchini Noodles #healthyrecipe #vegetarian

My favorite way to cook zucchini noodles! See how to make our 20-minute zucchini noodles pasta recipe with garlic, tomatoes, basil, and parmesan cheese. Low-carb, keto-adaptable, and vegetarian!


  • 4 medium zucchini (about 2 pounds)
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon minced garlic (3 to 4 cloves)
  • 1/4 to 1/2 teaspoon crushed red pepper flakes, depending on how spicy you like the pasta
  • 2 medium tomatoes, chopped, see note (about 12 ounces)
  • 1/2 cup shredded parmesan cheese, plus more for serving
  • 1 cup basil leaves, torn into pieces
  • 1 teaspoon cornstarch
  • 2 teaspoons cold water
  • Salt, to taste


  1. 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.
  2. Add olive oil, garlic, and the red pepper flakes to a large, deep skillet. Turn to medium heat. When the oil begins to bubble around the garlic, add the zucchini noodles. Toss the noodles with pasta tongs and cook until al dente — they should be wilted, but still have a crunch; 5 to 7 minutes. Do not let the noodles cook any longer or else they will become mushy. As they cook, keep tossing so that all the zucchini noodles have a chance to hit the bottom of the skillet.
  3. Stir in the tomatoes, basil, and parmesan cheese. Cook for one minute. Use pasta tongs to transfer the noodles, tomatoes, and basil to a serving dish. Leave the liquid in the skillet.


  1. Bring the liquid left in the skillet to a simmer.
  2. Combine cornstarch and cold water in a small bowl then whisk into the simmering liquid. Cook, while whisking until the liquid thickens to a sauce; about 1 minute.
  3. Taste the sauce and season with salt. Pour the sauce over the zucchini, tomatoes, and basil. Finish with more parmesan cheese on top and serve immediately.

Recipe Notes

  • How to make Zucchini Noodles without a Spiralizer: The spiralizer is not the only way to make noodles. You can use a julienne vegetable peeler or a mandoline. You can also use a standard vegetable peeler to make wide noodles or ribbons.
  • Don’t be surprised if after the pasta has been sitting, liquid collects at the bottom of the serving dish. This is okay with us. The liquid mixes with tomato, garlic, cheese, and olive oil, so it’s delicious.

Read more our recipe Healthy Cheesy Chicken Broccoli Rice Casserole

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