Healthy Vegan Zucchini Noodles with Garlic and Basil
I recently purchased a few different zucchini spiralizers, mostly because I was interested in filming a short video with them and wanted to compare the quality of the different options. I preferred the slightly larger-sized, tabletop version compared to the handheld ones.
At the end of the day, I was shocked at how well the various spiralizers were able to create zucchini noodles. As a result of the purchase, I’ve been eating zucchini noodles about once per week!
This vegan zucchini noodle recipe is super simple, and can easily be adapted to include whatever vegetables you might have sitting around in your fridge.
Instructions
7 stepsCut the zucchini noodles.
In a large sauté pan, heat the olive oil over medium-high heat.
When the olive oil is hot, add the minced garlic, and cook while stirring for thirty seconds.
Add the zucchini noodles, Kosher salt, and freshly-ground black pepper.
Toss the contents until the zucchini noodles are warmed-through, or about two minutes.
Taste, and add more salt if desired.
Divide the noodles among serving plates or bowls, and top with a few grinds of fresh black pepper, a drizzle of extra virgin olive oil, and a few fresh basil leaves.
Recipe Notes
Add some heat to this recipe with a pinch of red pepper flakes and a dash of ground cayenne pepper!
