Zucchini Noodles with Garlic, Basil and Olive Oil Recipe
Zucchini Noodles with garlic, basil, olive oil, toasted pine nuts and shaved pecorino cheese, a simple delicious gluten-free meal that is low in carbs!
How to Make the Best Zucchini Noodles with Garlic, Basil and Olive Oil
Looking for a light, healthy meal that doesn’t sacrifice flavor? These zucchini noodles with garlic, basil and olive oil are the perfect solution. This Italian-inspired dish transforms simple zucchini into a satisfying low-carb alternative to traditional pasta, loaded with aromatic garlic, fresh basil, and nutty pecorino cheese.
The beauty of this recipe lies in its simplicity. With just a handful of fresh ingredients and about 25 minutes of your time, you’ll have a restaurant-quality dish on your table. The toasted pine nuts add a wonderful crunch and richness, while the fresh basil brings that unmistakable Mediterranean brightness that ties everything together.
Whether you’re following a low-carb lifestyle, looking for a gluten-free pasta alternative, or simply want to incorporate more vegetables into your diet, this dish delivers on all fronts. Pair it with grilled fish, chicken, or tofu for a complete meal that’s both nutritious and incredibly delicious.
Zucchini Noodles with Garlic, Basil and Olive Oil
Zucchini Noodles with garlic, basil, olive oil, toasted pine nuts and shaved pecorino cheese, a simple delicious gluten-free meal that is low in carbs!
Ingredients
Zucchini Noodles
Instructions
Prepare the Ingredients
- Cut zucchini into thin slices (or use a mandolin), and stack them. Cut them the long ways to make thin noodle-shaped strips.
- Rough chop the garlic and make basil ribbons. Grate or shave the pecorino, and toast the pine nuts until fragrant and golden.
Cook the Zucchini Noodles
- In a nonstick or cast iron skillet, coat with olive oil. On medium heat, sauté garlic for one minute until fragrant.
- Add zucchini and 1/4 teaspoon kosher salt (or a generous pinch) and pepper. Stir occasionally until zucchini renders its liquid and becomes tender, about 8-10 minutes. Be careful not to overcook, otherwise it will fall apart. Timing depends on the thickness of the strips, so cooking time will vary.
- Once zucchini is tender, add half the cheese, half the pine nuts and half the basil ribbons. Sauté for one more minute until cheese melts and plate.
- Garnish with remaining cheese, pine nuts and basil. Serve with a seared piece of fish, chicken or tofu.
Notes
- You can substitute walnuts for pine nuts, or leave them out entirely.
- Be careful not to overcook the zucchini—it should be tender but still hold its shape.
- A spiralizer can also be used to create the zucchini noodles for a more uniform shape.
