Zucchini noodles, or zoodles (a fusion of the English words zucchini and noodles), are a delightful summer main course, easy and quick to prepare.
Light and very quick to make, they can be prepared with the proper tool, or you can also make them without it with the small tricks described in the following recipe: you’ll get a fresh and very tasty summer dish!
Read how to make zucchini noodles with the easy recipe below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for Zucchini Noodles
- 1 lb zucchini
- 10 oz cherry tomatoes
- 1 clove garlic
- chopped basil
- extra virgin olive oil
- salt
Preparation of Zucchini Noodles
Wash the zucchini, dry them, and trim the ends.
Insert them into the proper tool to make your zucchini noodles.
If you don’t have the right tool, slice the zucchini into very thin slices with a peeler, and then, with a sharp smooth-edged knife, cut thin strips from each slice.Place the created noodles in a colander.
Wash the cherry tomatoes and cut them into wedges.
In a large skillet or wok, heat a drizzle of extra virgin olive oil and let the garlic clove brown, then remove it.
Add the cherry tomatoes and let them cook for a few minutes.Add the noodles and toss them with the sauce.
Cook for four to five minutes, adjusting the salt.
Remove from heat, add some finely chopped basil, mix thoroughly and serve immediately, hot and crispy.
Notes
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What zucchini should be chosen for this recipe?
The zucchini for making zucchini noodles should be without bruises, linear, and intact. White zucchini, with a more delicate flavor and thin skin, are excellent.
