Zucchini noodles—or “zoodles”—make one of my favorite quick summer meals. Light, fresh, and full of flavor, this dish comes together in minutes and is perfect for when I want something healthy but still crave the comfort of a pasta-style bowl. With juicy tomatoes, fragrant basil, and a sprinkle of Parmesan, it’s the kind of recipe I love keeping in my weekly rotation during the warmer months.

Why You’ll Love This Recipe

I love this recipe for its simplicity and freshness. The zucchini noodles cook quickly and take on the flavors of the garlic, tomatoes, and basil beautifully. It’s light but satisfying, and I can make it in under 20 minutes with ingredients I often have on hand. It’s also a great way to enjoy summer produce and cut down on heavy carbs without feeling like I’m missing anything.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Zucchini (spiralized into noodles)
Grape or cherry tomatoes
Fresh basil leaves
Garlic
Extra virgin olive oil
Parmesan cheese

Directions

I start by spiralizing the zucchini into noodles and setting them aside.
In a large skillet, I heat some olive oil over medium heat and sauté the garlic for about 30 seconds, just until fragrant.
I add the halved grape tomatoes and cook them for 2–3 minutes, just until they begin to soften and release their juices.
I toss in the zucchini noodles and cook everything together for another 2–3 minutes, stirring gently so the noodles don’t get too soft.
I remove the pan from the heat, add chopped fresh basil, and top everything with freshly grated Parmesan before serving.

Servings and timing

This recipe makes about 2 servings as a main dish or 4 as a side. From start to finish, it takes around 15 to 20 minutes to prepare and cook, making it ideal for a quick weeknight dinner or a light lunch.

Variations

I like adding grilled chicken, shrimp, or chickpeas to turn this into a more filling meal. Sometimes I swap the Parmesan for crumbled feta or goat cheese for a different flavor profile. For a spicy twist, I add a pinch of crushed red pepper flakes when cooking the garlic.

storage/reheating

Zucchini noodles are best enjoyed fresh, as they release a lot of water when stored. I try to only make what I plan to eat the same day. If I do have leftovers, I store them in an airtight container in the fridge and eat them cold or gently reheat in a skillet for 1–2 minutes—just enough to warm them up without making them mushy.

FAQs

Can I make zucchini noodles in advance?

Yes, I often spiralize several zucchinis at once and store them raw in the fridge for up to 3 days. That way, I can cook them quickly whenever I need.

How do I keep zoodles from getting soggy?

I cook them briefly—just 2 to 3 minutes—and avoid adding salt until the end to prevent excess moisture. If needed, I pat them dry before cooking.

Can I make this recipe vegan?

Absolutely. I just skip the Parmesan or use a plant-based cheese alternative for a fully vegan dish.

What’s the best way to spiralize zucchini?

I use a spiralizer attachment for my stand mixer or a countertop spiralizer for the best results. Handheld spiralizers work too but can be a bit more effort.

Is this dish low in carbs?

Yes, zucchini noodles are much lower in carbs compared to traditional pasta, which makes this a great option if I’m watching my carb intake.

Conclusion

Zucchini noodles with tomato, basil, and Parmesan are one of those easy, fresh meals I never get tired of. Whether I’m looking for a light lunch, a quick dinner, or a tasty side dish, this recipe delivers every time. With just a few ingredients and a handful of minutes, I can have a plate full of flavor that celebrates the best of summer.