Italian Style Zoodles Recipe with fresh veggies and herbs makes a healthy and satisfying combination. This grain free summer zucchini recipe is Keto and Paleo friendly, gluten-free, dairy-free and vegan. All you need is 20 minutes to make this easy flavorful recipe.
Today I’m presenting you with a refreshingly simple and beautiful lunch / dinner recipe. Zucchini noodles or zoodles with sautéed onion, tomato and basil is what I’ve been making a lot lately. This vibrant yet simple meal takes less than 20 minutes to make. Less time making it and more time devouring it.
Best Summer Recipe
Thanks to the summery combination of tomatoes on the vine which tend to be sweeter and more flavorful when in season and fragrant basil. This recipe is inspired by the freshest “farm to table dinner party” I had attended during our trip to Florence last summer.
Our outdoor basil plant is growing like a weed. Happy me ! I love my kitchen herb garden. The different aromas are so pleasing to the senses. I have Lavender, Basil, Chives, Thyme, Rosemary and lots and lots of mint and cilantro.
Spending time in my herb garden always transports me back to the best times we had spent in our trip to Italy and Tuscan countryside. It’s so charming and dreamy to cook with freshly picked herbs from the garden. Don’t you agree?
Al Fresco Dining :
Italian Style Zoodles made with all summery produce is best eaten al fresco. A good conversation on the outdoor patio, few sips of delicious wine and beautiful warm summer breeze will make this meal a picture perfect !!
As for dessert, a simple Coconut Chia Pudding with fresh fruit on the top will do the trick. I cannot recommend it enough.
How to Prep Zucchini Noodles
I also love zucchini noodles because they take very little time to cook. Zucchinis are made up of 95% water. So it’s important to try and get out excess water so you don’t have soggy noodles. The easiest way to do this is by putting them in a colander in the sink, sprinkling them with a little salt and letting the water drain out. Then, just pat them dry with a paper towel and they’re crisp and ready to go!
Why buy Spiralizer?
Spiralizer is a perfect gadget for KETO or LOW CARB DIET, PALEO, VEGAN and RAW lifestyle. You can make spaghetti, thin and thick noodles, ribbons and slices out of any vegetables using the Spiralizer. We absolutely love creating colorful meals using it. Check out our popular, Instagram worthy fabulous Thai Zucchini Noodles recipe using the Spiralizer.
For this recipe, we used our Spiralizer to make long, curly zucchini noodles in minutes. You have choice of thin or thick noodles too. This is a great gadget to add to your kitchen and you definitely want to have it in your repertoire!!
The cooking process in this Italian Style Zoodles recipe is pretty quick. Have your ingredients prepped, few chopped veggies, make zoodles from zucchini and you good to go. Use a wok or a pan with wide sides for easy tossing and stir-frying the veggies.
You will love making this Italian Style Zoodles recipe often because it is:
- Gluten Free
- Grain Free
- Quick and Easy
- Tasty, vibrant and nourishing
- Provides great serving of veggies
4 large zucchini, spiralized
1 tablespoon olive oil
For the Sauce:
1 medium onion finely chopped
3 medium tomatoes chopped
1 cup fresh basil leaves
4 cloves garlic minced
1 teaspoon Italian Seasoning
½ tsp. sea salt
½ tsp. red chili flakes
Ground black pepper, to taste
Spiralize your zucchini and set aside in colander or on paper towels so that any excess water is removed.
Drizzle olive oil in a large skillet over medium high heat. Add chopped onion and garlic and sauté till it becomes soft and you sense the aroma.
Then add chopped tomatoes and cook on high for few minutes. Add zucchini noodles, cook for about 2 to 3 minutes until tender. Fold in chopped basil. Mix well. Season with cracked pepper, chili flakes and Italian Seasoning. Serve warm and enjoy! Easy, Yummy and Fabulous.
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Italian Style Zoodles-Zucchini Noodles-GF-Vegan
- 4 large zucchini spiralized
- 1 tablespoon olive oil
FOR THE SAUCE
- 1 medium onion finely chopped
- 3 medium tomatoes chopped
- 1 cup fresh basil leaves
- 4 cloves garlic minced
- 1 teaspoon Italian Seasoning
- ½ tsp. sea salt
- ½ tsp. red chili flakes
- Cracked black pepper to taste
- Spiralize your zucchini and set aside in colander or on paper towels so that any excess water is removed.
- Drizzle olive oil in a large skillet over medium high heat. Add chopped onion and garlic and saute till aromatic.
- Then add chopped tomatoes and cook on high for few minutes. Add zucchini noodles, cook for about 2 to 3 minutes until tender. Fold in chopped basil. Mix well. Season with cracked pepper, chili flakes and Italian Seasoning. Serve and enjoy!