No-fault zucchini, parmesan and garlic noodle pasta

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My favorite way to cook zucchini noodles! See how to make our 20-minute zucchini noodle pasta recipe with garlic, tomato, basil, and Parmesan cheese. Low carb, adaptable keto, and vegetarian! Go to the zucchini noodle pasta recipe or watch our quick recipe video that shows you how we make it.

Watch us make the recipe

No-fault 20-minute zucchini pasta

We are in love with this easy recipe. There are fresh zucchini, tomatoes, basil, Parmesan, and lots of garlic. The best part? It only takes 20 minutes to do. It is low in calories and carbohydrates, while having the maximum flavor!

This is such a quick and easy recipe. It is also customizable. We love this with 100% zucchini noodles (basically spaghetti made from zucchini), but a combination of real spaghetti or pasta and zucchini is great.

Zucchini pasta, Parmesan, garlic and 20 minutes without guilt

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, tasty tomatoes, it's best to use preserves. We love canned San Marzano tomatoes as well as Muir Glen options.

Zucchini, basil and tomato noodles

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How to make zucchini noodles with and without a spiralizer

Zucchini noodles are spaghetti strands of zucchini. You can do them in various ways. Here we explain how to do them:

  • 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. We bought ours on Amazon for under $ 30. There are a variety of brands and prices to choose from. Some food processors also come with a spiralizer attachment.
  • No spiralizer, no problem! You can also use a julienne vegetable peeler. These cost less than $ 10 and could even be hidden in the kitchen gadget drawer right now.
  • Most mandolin slicers will also make noodles.
  • You can also use a standard vegetable peeler and make wide noodles.

Depending on where you shop, you may even find that you can buy pre-coiled zucchini. I've seen them for sale at Whole Foods, Trader Joe’s and even at some Safeway stores.

Once you have noodles, you are ready to cook them.

Cooked zucchini noodles

Our top tips for cooking zoodles so they are delicious and not tarnished

Zucchini is primarily made up of water, so cooking it can be tricky. Here are our tips for cooking it well and making sure it's not soggy.

  • Don't peel the zucchini. Peeled zucchini noodles are soft and have little texture. Also, add a step and we are looking for a quick dinner on the table.
  • Do not leave the zucchini ahead or by time or while cooking in the pan. Salt draws water from zucchini. This will make it less crispy when 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 al dente (just like the pasta). This means that they will look wilted, but still have a crisis.

Since zucchini tends 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 in the bottom of the bowl. This is fine with us. The liquid is mixed with tomato, garlic, cheese and olive oil, making it delicious. BTW, if you're looking for more ways to use zucchini, here is our Parmesan Basil Zucchini Chips recipe for you. Are addictive

20 minutes of zucchini, parmesan and garlic noodles

What our readers say

If you don't think our recipe helps you make a perfect zucchini noodle paste at home, check out what our readers are saying about the recipe! More comments are in the comments section below.

"Wow! It's delicious. This recipe is at the top of the favorites list! – Pam

“I was amazed at how delicious it really was! I followed the recipe exactly and it turned out perfect. " – Marissa

Oh. Me. Goodness! It's amazing! What a super way to present the family with a healthy diet disguised with the flavor that is the embodiment of summer. This year I planted even more zucchini and Zoodles will be part of our lives forever! ”- Shannon

More vegetarian recipes

No-fault zucchini, parmesan and garlic noodle pasta

  • PREP 8mins

  • COOK 12 minutes
  • TOTAL 20 minutes

We are in love with this easy zucchini pasta recipe. There are fresh zucchini, tomatoes, basil, Parmesan, and lots of garlic. Also, it only takes 20 minutes to do. Do this with 100% zucchini noodles or trade half of the zucchini for regular spaghetti for a more hearty meal.

Makes 4 servings

Will need

4 medium zucchini (about 2 pounds)

3 tablespoons of 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 grated Parmesan cheese, plus more to serve

1 cup basil leaves, broken into pieces

1 teaspoon cornstarch

2 teaspoons cold water

Salt to taste


  • Prepare noodles
  • Cut and spiral the zucchini (see notes below for how to do it without a spiralizer). Cut the extra long noodles to be about the length of the spaghetti.

    Add olive oil, garlic, and red pepper flakes to a large deep skillet. Turn over medium heat. When the oil starts to bubble around the garlic, add the zucchini noodles. Mix the noodles with pasta tongs and cook until al dente; they must wilt, but they must still be crisp; 5 to 7 minutes. Don't let the noodles cook any longer or they will become mushy. As they cook, keep stirring so that all zucchini noodles have a chance to hit the bottom of the pan.

    Add the tomatoes, basil, and Parmesan cheese. Cook for a minute. Use pasta tongs to transfer the noodles, tomatoes, and basil to a serving plate. Leave the liquid in the pan.

    • To end
    • Bring the remaining liquid in the pan to a simmer.

      Combine cornstarch and cold water in a small bowl, then mix with the boiling liquid. Cook while whisking until liquid thickens into sauce; about 1 minute

      Try 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.

Adam and Joanne's advice

  • 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 mandolin. You can also use a standard vegetable peeler to make wide noodles or ribbons.
  • Don't be surprised if after the pasta has settled, the liquid collects in the bottom of the serving plate. This is fine with us. The liquid is mixed with tomato, garlic, cheese and olive oil, making it delicious.
  • Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values. We assume 1/2 teaspoon of salt.

If you make this recipe, take a photo and tag it #RecetasLatinas – We love to see your creations on Instagram and Facebook!

Nutrition Per Serving: 1/4 Serving Size Recipe / Calories 197 / Protein 10.7g / Carbohydrate 11.2g / Dietary Fiber 3.4g / Total Sugars 1.7g / Total Fat 14.3g / Saturated Fat 3.4g / Cholesterol 7.2mg / Sodium 471.4 mg

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