Looking for a quick, healthy, and flavorful meal that won’t weigh you down? These Spicy Zucchini Noodles have become my go-to dinner option when I’m craving something with a kick but want to keep things light and nutritious. This dish transforms ordinary zucchini into tender, pasta-like spirals that soak up a delicious blend of garlic, chili, and fresh herbs.
Ingredients
- 4 medium zucchini, spiralized (or 4 cups pre-spiralized zucchini noodles)
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon red pepper flakes (adjust to taste)
- 1/4 cup fresh basil, chopped
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- Optional: cherry tomatoes and grated parmesan for serving
Instructions
- If using whole zucchini, spiralize them using a spiralizer or vegetable peeler. Pat the noodles dry with paper towels to remove excess moisture.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, cooking for 30 seconds until fragrant.
- Add the zucchini noodles to the pan and toss gently with tongs. Cook for 2-3 minutes, just until the noodles start to soften but still maintain some crunch.
- Season with salt and pepper, then add fresh lemon juice and basil. Toss everything together quickly.
- Remove from heat immediately to prevent overcooking – nobody likes mushy zoodles!
Cook Time and Serving Size
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4
Recipe Notes
Here are some crucial tips to ensure your Spicy Zucchini Noodles turn out perfect every time:
- Don’t skip patting the zucchini noodles dry – this prevents a watery sauce and helps them maintain their texture.
- Watch the cooking time carefully. Zucchini noodles can go from perfectly al dente to mushy in seconds.
- If you’re meal prepping, store the zucchini noodles raw and cook them just before serving.
- For a protein boost, try adding grilled shrimp or chicken.
- If you prefer less heat, start with 1/2 teaspoon of red pepper flakes and adjust to taste.
- Use the largest zucchini you can find for easier spiralizing and longer noodles.
This dish stores well in an airtight container for up to 2 days, though it’s best enjoyed fresh. If you’re new to vegetable noodles, this spicy version might just convert you to Team Zoodle!
Spicy Zucchini Noodles
A quick, healthy, and flavorful meal featuring tender zucchini noodles with garlic, chili, and fresh herbs.
Ingredients
- 4 medium zucchini spiralized (or 4 cups pre-spiralized zucchini noodles)
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 1 teaspoon red pepper flakes adjust to taste
- 1/4 cup fresh basil chopped
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- Optional: cherry tomatoes and grated parmesan for serving
Instructions
- If using whole zucchini, spiralize them using a spiralizer or vegetable peeler. Pat the noodles dry with paper towels to remove excess moisture.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, cooking for 30 seconds until fragrant.
- Add the zucchini noodles to the pan and toss gently with tongs. Cook for 2-3 minutes, just until the noodles start to soften but still maintain some crunch.
- Season with salt and pepper, then add fresh lemon juice and basil. Toss everything together quickly.
- Remove from heat immediately to prevent overcooking - nobody likes mushy zoodles!