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Save some cash with this healthy, affordable dinner that helps beat the summer heat. These zucchini noodles are an oven-free dinner and perfect for a hot weeknight meal.


4 medium zucchini

3 tablespoons extra virgin olive oil

4 cloves minced garlic

1/2 teaspoon red pepper flakes

2 large tomatoes, diced

Salt & pepper

1/2 cup shredded parmesan cheese, plus more for serving

1 cup basil leaves, torn into pieces

1 teaspoon cornstarch

2 teaspoons cold water



Trim and spiralize the zucchini; you can use either a spiralizer or mandolin. Make sure to cut extra-long noodles so they are about the length of spaghetti.

Add olive oil, garlic, and red pepper flakes to a large skillet over medium heat. When the oil begins to bubble around the garlic, add the zucchini noodles. Toss the noodles with pasta tongs and cook until al dente — noodles should still have a crunch; 5-7 minutes. Do not let the noodles cook any longer or they will become overly soft.

Stir in the tomatoes, basil and parmesan cheese. Cook for 1 minute. Use pasta tongs to transfer the noodles to a serving dish. Leave the liquid in the skillet.

Bring the remaining liquid in the skillet to a simmer.

Combine cornstarch and cold water in a small bowl, and then whisk into the simmering liquid. Cook, while whisking until the liquid thickens, about 1 minute.

Season the sauce with salt and pepper. Pour over the zucchini, tomatoes and basil.

Finish with more parmesan cheese on top and serve immediately.


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