Ingredients
Scale
- 4 large zucchinis, spiralized (use a Fullstar Ultimate Veggie Prep Master for easy prep)
- 2 pints cherry tomatoes, halved
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon crushed red pepper flakes (optional)
- Fresh basil leaves, chopped
- Salt and pepper to taste
- Grated Parmesan cheese (optional)
Instructions
- Start by spiralizing fresh zucchinis using a spiralizer or a julienne peeler. Set aside. For quicker prep, consider the Fullstar Ultimate Veggie Prep Master.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Then, add halved cherry tomatoes and red pepper flakes, cooking until the tomatoes burst and release their juices, about 5 minutes.
- Add the spiralized zucchini to the skillet with the tomato mixture. Toss gently to combine and cook for another 2-3 minutes until the zucchini becomes tender but not mushy. Season with salt and pepper to taste.
- Remove from heat and stir in freshly chopped basil. For added flavor, sprinkle with grated Parmesan cheese, or leave it out for a dairy-free version. Serve immediately for the best taste.
Notes
- Use fresh, firm zucchinis for best spiralizing results.
- Adjust red pepper flakes to control spice level.
- For a dairy-free version, skip the Parmesan cheese.
- Serve with crusty bread or a light salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 150 Kcal
- Sugar: 6g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg