Ingredients
Scale
- 4 medium zucchinis (spiralized)
- 2 cups cherry tomatoes (halved)
- 3 cloves garlic (minced)
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes (optional)
- Salt and freshly ground pepper to taste
- Fresh basil leaves (for garnish)
- Grated Parmesan cheese (optional, for serving)
Instructions
- Wash the zucchinis thoroughly and spiralize or peel them into noodles. Prepare cherry tomatoes and mince garlic cloves.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Add cherry tomatoes, oregano, red pepper flakes (if using), salt, and pepper. Cook for 3-4 minutes until tomatoes soften and release juices.
- Add zucchini noodles to the skillet. Toss gently and cook for 2-3 minutes until zucchini is tender yet still crispy.
- Remove from heat, garnish with chopped basil, and sprinkle with Parmesan cheese if desired. Serve immediately.
Notes
- Use fresh, firm zucchinis for better spiralizing results.
- For a vegan version, omit Parmesan cheese or substitute with vegan cheese.
- Best enjoyed immediately to preserve texture and flavor.
- Store leftovers in an airtight container in the refrigerator for up to 1 day and reheat gently in a skillet.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sautéing, Spiralizing
- Cuisine: Italian
- Diet: Low-Carb, Gluten-Free
Nutrition
- Serving Size: 1 plate (about 1 cup)
- Calories: 150 Kcal
- Sugar: 6g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg