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Zucchini Noodles

This recipe guides you through creating a light and fresh zucchini noodle dish. Zucchini ribbons are quickly sautéed with butter, olive oil, and seasoned with salt and pepper, then combined with diced Roma tomatoes, minced garlic, and Parmesan. Finished with fresh basil, it's a quick, healthy, and satisfying meal.
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Cook Time 16 minutes
Total Time 16 minutes
Servings: 4 people
Course: lunch/dinner
Cuisine: asian
Calories: 1941.8
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 zucchini
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • Kosher salt and freshly ground black pepper
  • 1/4 cup shredded Parmesan
  • 3 Roma tomatoes diced
  • 2 cloves garlic minced
  • 3 fresh basil leaves cut into chiffonade

Equipment

  • 1 Vegetable Peeler
  • 1 Nonstick Skillet
  • 1 Chef's Knife
  • 1 Cutting Board
  • 1 Tongs or Spatula For tossing ingredients

Method
 

  1. Using a vegetable peeler, peel the zucchini into long ribbons.
  2. Set a nonstick skillet over medium-high heat and heat the butter and olive oil. Add the zucchini and toss around in the skillet for 1 to 2 minutes. Sprinkle in some salt and pepper. Add the Parmesan, tomatoes and garlic and toss to heat through. Sprinkle over the basil and serve within a few minutes, before the zucchini gets too soft!

Notes

The absolute key to this dish is to avoid overcooking the zucchini; it should remain al dente with a slight bite, not mushy. The short cooking time (1-2 minutes) is crucial. For best results, use fresh, ripe Roma tomatoes and high-quality Parmesan. Add the basil last, right before serving, to preserve its vibrant color and fresh aroma. A small squeeze of fresh lemon juice at the end can brighten the dish, and a pinch of red pepper flakes would add a subtle kick. Ensure your skillet is hot before adding the butter and oil to get a quick, even sear on the zucchini.