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Fresh Zucchini Noodles Recipe with Easy Tangy Cherry Tomato Basil Sauce

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A fresh, light, and tangy zucchini noodle dish with a no-cook cherry tomato basil sauce that is quick, easy, and perfect for warm weather meals.

Ingredients

Scale
  • 3 medium zucchinis, spiralized
  • 2 cups cherry tomatoes, halved
  • 1 cup fresh basil, roughly chopped
  • 2 cloves garlic, minced
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 teaspoon salt, plus more for zucchini draining
  • Freshly cracked black pepper, to taste

Instructions

  1. Wash and trim the ends of 3 medium zucchinis. Using your spiralizer, create noodles and place them in a colander. Sprinkle with 1/2 teaspoon salt and toss gently. Let sit for 15 minutes to draw out excess moisture.
  2. After 15 minutes, press the noodles with paper towels or a clean kitchen towel to remove any extra liquid.
  3. In a mixing bowl, combine 2 cups halved cherry tomatoes, 1 cup chopped fresh basil, 2 minced garlic cloves, 2 tablespoons extra virgin olive oil, 1 tablespoon fresh lemon juice, 1/4 teaspoon red pepper flakes (if using), and 1/2 teaspoon salt. Stir gently to blend flavors.
  4. Add the drained zucchini noodles to the bowl with the sauce. Toss everything together until noodles are evenly coated.
  5. Taste and adjust seasoning with freshly cracked black pepper and more salt or lemon juice if needed. Serve immediately, garnished with extra basil or a sprinkle of Parmesan if desired.

Notes

Salting and draining the zucchini noodles is essential to keep them crisp and prevent sogginess. For a warmer dish, gently warm the sauce in a skillet for 2-3 minutes before tossing with noodles. Fresh basil is key for flavor; dried basil is not recommended. If you don’t have a spiralizer, a vegetable peeler can be used to make ribbons.

Nutrition

Keywords: zucchini noodles, zoodles, cherry tomato sauce, basil, healthy recipe, vegan, gluten-free, low-carb, quick dinner, summer recipe

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