Prep Time 10 Min
Cook Time 10 Min
Servings2 servings People
Calories175 kcal
I love making this zucchini pasta, especially on busy weeknights. It’s a light and fresh alternative to traditional pasta, and it comes together in no time. When I want something healthy yet satisfying, this dish is my go-to. The process usually starts with my trusty spiralizer, which gives the zucchini that lovely noodle shape. If I’m short on time, I’ve used a vegetable peeler too, and it works just fine—though the texture isn’t quite the same. I generally enjoy adding plenty of cherry tomatoes and garlic to give it a burst of flavor. The best part? It doesn’t take long to cook, which keeps everything nice and crisp. My family appreciates how colorful and appetizing it looks on the plate too.
Ingredients
- 2 large zucchini
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- ½ teaspoon dried oregano
- Salt, to taste
- Black pepper, to taste
- ¼ cup grated Parmesan cheese (optional, for serving)
- Fresh basil leaves (for garnish, as desired)
Instructions
- Spiralize the zucchini into long, noodle-like strands. If you don’t have a spiralizer, use a vegetable peeler to create thin strips.
- Place the zucchini noodles in a colander and sprinkle with a little salt. Let them sit for about 10 minutes to draw out excess moisture, then pat them dry with a paper towel.
- Heat olive oil in a skillet over medium heat, then add the minced garlic. Sauté for about 30 seconds until fragrant.
- Add the cherry tomatoes and dried oregano to the skillet. Cook for 5 to 7 minutes until the tomatoes soften.
- Season with salt and black pepper to taste.
- Stir in the zucchini noodles and toss everything gently for about 2 minutes. Don’t cook too long, as you want to keep the zucchini crisp.
- Transfer the zucchini pasta to a serving plate. Top with grated Parmesan and fresh basil leaves, then serve immediately.
What I Notice When Cooking
- Using fresh zucchini gives the dish a pleasant crunch.
- Cherry tomatoes add a pop of sweetness that balances the garlic’s flavor.
- This dish is perfect for quick lunches or light dinners, making it great for a busy schedule.
Small Adjustments
- Make sure to dry the zucchini well; excess moisture can make it soggy.
- Keep an eye on the cook time—the longer you cook, the softer the zucchini becomes.
- You can easily swap the cherry tomatoes for bell peppers or even add spinach for more greens.
Storage and Reheating
Store any leftovers in an airtight container in the fridge for up to 2 days. When reheating, be careful not to overcook, as the zucchini can become mushy quickly. A quick stir in a skillet or a few seconds in the microwave should do the trick.
Nutritional Notes
This dish is relatively low in calories, primarily coming from the zucchini and olive oil. An estimate would be around 150-200 calories per serving, depending on the amount of Parmesan cheese used. It’s a great way to incorporate vegetables into your meal while keeping things light.
