• 5 medium zucchini (about 2 ½  pounds)
• 2 ½ tbsp. extra virgin olive oil
• 1 ½ tbsp. of minced garlic (4 to 5 cloves)
• ¼ to ½ tsp. crushed red pepper flakes (optional – to taste)
• 3 medium tomatoes, chopped, (about 12 ounces)
• 1 ½ cup shredded parmesan cheese, add more for serving
• 1 cup basil leaves, torn into pieces
• 1 tsp. cornstarch
• 2 tsp. cold water
• Salt and pepper (to taste)

Trim and spiralize the zucchini. Cut the noodles extra-long so that they are about the length of spaghetti. In a large skillet, on a bit of olive oil, grill garlic and red pepper flakes. When the oil begins to bubble around the garlic, add the zucchini noodles. Toss the noodles and cook until firm— they should be wilted, but still have a crunch; 5 to 7 minutes. Add tomatoes and basil and cook 1-2 minutes longer. Do not let the noodles overcook or else they will be mushy. Remove from skillet.

Bring the liquid left in the skillet to a simmer. Combine cornstarch and cold water in a small bowl then slowly whisk into the simmering liquid. Cook, and stir slowly until the liquid starts to thicken into a sauce; about 1 minute. Season sauce with salt and pepper. Pour the sauce over the zucchini, tomatoes, and basil. Finish with more parmesan cheese on top of garlic parmesan zucchini noodles and serve immediately. 

Tip: Zoodles are best served al dente.

As a main meal to the garlic parmesan zucchini noodles side dish, try my soy ginger marinated salmon.