Zucchini Noodles with Garlic and Sun-Dried Tomatoes
Four zucchinis run through a spiralizer make a big tangle of noodles that cook in three to five minutes.
They are tossed in a skillet with extra-virgin olive oil, garlic, red pepper flakes and chopped sun-dried tomatoes, then finished off the heat with grated Parmesan and fresh basil.
Warm a quarter cup of olive oil over medium heat and add the garlic and pepper flakes only until the garlic smells fragrant; browned garlic turns bitter and would take over the dish. Sun-dried tomatoes follow, bringing concentrated tomato flavor without adding liquid, and then the noodles go in for gentle tossing until they soften but keep some bite. Take the skillet off the heat a little early, since the zucchini keeps softening in the hot pan, and season with salt and pepper only at that point, because salting early draws out water and leaves the noodles limp.
Of the possible extras, a tablespoon of ricotta stirred through is my favorite, for a creamier plate.
Grilled chicken or shrimp on top makes it a fuller meal, and on its own it fits with the lighter dishes in my side dishes and salads.
PrintZucchini Noodles with Garlic and Sun-Dried Tomatoes
Spiralized zucchini cooked briefly in garlic and chili olive oil with sun-dried tomatoes, then finished with Parmesan and fresh basil.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
Ingredients
- 4 medium zucchinis, spiralized
- 1/4 cup extra-virgin olive oil
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 tsp red pepper flakes
- Salt and pepper to taste
- 1/4 cup grated parmesan cheese
- Fresh basil leaves for garnish
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the garlic and red pepper flakes and cook until the garlic is fragrant but not browned.
- Add the sun-dried tomatoes and stir to combine.
- Add the zucchini noodles and toss gently in the oil.
- Cook for 3-5 minutes, until the zucchini is tender but still firm.
- Remove from the heat and season with salt and pepper.
- Stir in the Parmesan.
- Divide among plates and garnish with fresh basil.
Notes
Adjust the red pepper flakes to your taste. A tablespoon of ricotta stirred in makes it creamier, and grilled chicken or shrimp on top makes it heartier.
Frequently Asked Questions
Can I make zucchini noodles without a spiralizer?
Yes. A vegetable peeler makes long, wide ribbons, and a julienne peeler makes thinner strips.
How do I keep the noodles from getting soggy?
Pat them dry before cooking and keep the cooking time short, just until tender but still firm.
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