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Bowl of cheese and pepper zucchini noodles, a healthy low-carb dish

Cheese and Pepper Zucchini Noodles

A light and satisfying dish that transforms zucchini into noodles, paired with fresh tomatoes and garlic for a flavorful meal.
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Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings: 2 servings
Course: Main Course, Side Dish
Cuisine: American, Vegetarian
Calories: 180
Ingredients Method Notes

Ingredients
  

Noodles and Vegetables
  • 2 pieces zucchini (spiralized) Use fresh zucchini for best flavor.
  • 1 clove garlic (minced)
  • 1 cup cherry tomatoes (halved) Use fresh, ripe tomatoes for optimal taste.
Seasoning and Garnish
  • 2 tsp olive oil For sautéing.
  • 1/8 tsp salt
  • 1/2 tsp pepper (freshly ground) Adjust to taste.
  • 1 piece lemon (zested) Zest adds freshness.
  • 1/4 cup parmesan cheese (grated) Can be omitted for a vegan version.

Method
 

Cooking
  1. In a large sauté pan or wok, heat the olive oil until it is shimmering.
  2. Add the minced garlic and cook on medium-high heat for 30 seconds, stirring often.
  3. Add the cherry tomato halves and cook for 2-3 minutes, until they begin to soften.
  4. Toss in the spiralized zucchini, salt, and freshly ground pepper. Stir for 1-2 minutes, and then turn the heat off.
  5. Add the lemon zest and grated parmesan cheese to the pan, tossing everything together.
  6. Serve immediately, topped with extra parmesan if desired.

Notes

Best enjoyed fresh right after cooking for optimal flavor. Store leftovers in an airtight container for 1-2 days. May become watery when stored.