Recipe: Zucchini Noodles with Fresh Basil, Tomato, and Olive Oil

Zoodles, also known as zucchini noodles, are a substitute for pasta and spaghetti. Zucchini is naturally low in calories, with only thirty per serving. Substituting zucchini for pasta is a simple way to lower your carbohydrate intake, too. Plus, zucchini a great source of many nutrients, such as vitamin A, potassium, and vitamin C.

This recipe has olive oil, fresh basil (via my garden), and cherry tomatoes. I even added some red quinoa for extra flavor and nutrition! This dish is flavorful, delicious, and perfect for a summer night.

Serves: 2


  • 2 medium-sized zucchinis
  • 1 tbsp. olive oil
  • Handful of fresh basil leaves
  • ½ cup cooked red quinoa
  • ⅔ cup cherry tomatoes
  • Sprinkle of salt and pepper


Using a spiralizer, spiral the zucchini into spaghetti-like strings to form zoodles.

Heat the olive oil in a medium to large frying pan. Once hot, add in the zucchini. Stir so the oil evenly coats the zucchini.

Cut the fresh basil leaves into small pieces—I use scissors to chop the basil because it makes it SO MUCH EASIER!

Add the quinoa and basil to the zucchini, and stir again. Sprinkle on the cherry tomatoes, salt, and pepper. Serve in a bowl, just like you would spaghetti 😛

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