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- 2 medium zucchinis, spiralized into noodles - 2 cups cherry tomatoes, halved - 1 tablespoon olive oil - 3 cloves garlic, minced - 1 teaspoon dried oregano - 1/4 teaspoon red pepper flakes (optional) - Salt and pepper to taste - 1/4 cup fresh basil, chopped - 1/4 cup grated Parmesan cheese (optional, omit for vegan) This dish is fresh and bright. It uses simple, tasty ingredients. The star of this meal is the zucchini noodles. Spiralizing zucchini gives a fun twist to pasta. You can also slice them into ribbons if you prefer. Cherry tomatoes bring sweetness and color. They burst in your mouth when cooked. Garlic adds a strong flavor that pairs well with both the zucchini and tomatoes. Dried oregano gives a classic Italian taste. If you like some heat, add red pepper flakes. Adjust the salt and pepper to your liking. Fresh basil adds a nice touch at the end. You can sprinkle some grated Parmesan cheese on top if you want a creamy finish. For the full recipe, check out the Healthy Tomato Zucchini Pasta! First, grab your spiralizer. It makes perfect zucchini noodles. If you don’t have one, no worries! You can slice the zucchinis into long ribbons instead. Aim for thin strips, so they cook well. Once done, set the noodles aside. This is the base for your dish. Next, heat olive oil in a large skillet over medium heat. Add the minced garlic to the pan. Stir it for about one minute. You want it to smell great, but don’t let it burn. Burnt garlic can ruin the flavor. Now, it's time for the cherry tomatoes. Add them into the skillet with the garlic. Sprinkle in dried oregano and red pepper flakes if you want some heat. Cook this mixture for about five to seven minutes. Stir occasionally until the tomatoes soften and release their juicy goodness. Once the tomatoes are ready, add your zucchini noodles into the skillet. Toss everything together well. Cook for another two to three minutes. You want the zucchini to be tender but still a bit crunchy. This texture is key for a great bite. After cooking, it’s time to season. Add salt and pepper to taste. Remove the skillet from the heat. Stir in chopped basil for freshness. If you like, sprinkle some grated Parmesan on top for extra flavor. Finally, serve your healthy tomato zucchini pasta right away. Garnish with more basil and cheese if you wish. Enjoy the fresh flavors and beautiful colors of this dish. It’s simple, healthy, and delightful! For the full recipe, check out the details above. To make great zucchini noodles, start with fresh zucchinis. Look for firm ones without soft spots. Spiralize them for long, fun noodles. If you don't have a spiralizer, use a vegetable peeler to create thin ribbons. After cutting, sprinkle a bit of salt on the noodles. This helps draw out extra moisture. Let them sit for about 10 minutes, then pat dry with a paper towel. This keeps your dish from being watery. To make this dish burst with flavor, use fresh garlic. Mince it finely and sauté it just until fragrant. This step adds a strong base flavor. Don't skip the dried oregano; it gives an earthy taste. If you like heat, add red pepper flakes. Adjust according to your taste. Fresh basil at the end brightens the dish and gives it a nice aroma. Feel free to experiment with other herbs too, such as thyme or parsley. Serve the healthy tomato zucchini pasta in a shallow bowl. This highlights the colorful ingredients. For a touch of elegance, add a drizzle of olive oil on top. If you enjoy cheese, sprinkle fresh Parmesan on just before serving. This dish pairs well with a side salad or crusty bread. For a heartier meal, add cooked chicken or shrimp. This makes it satisfying and even more delicious. For the full recipe, check the earlier sections. {{image_2}} To make this dish vegan, simply skip the Parmesan cheese. You can add nutritional yeast for a cheesy flavor. This gives you that umami kick without animal products. You might also want to add more vegetables. Consider adding bell peppers, spinach, or mushrooms. They all mix well with the zucchini and tomatoes. The base of this dish is already gluten-free. Zucchini noodles are a great alternative to pasta. If you want extra texture, use gluten-free pasta made from rice or quinoa. Just cook it according to the package directions. Toss it in with the zucchini noodles and sauce for a filling meal. If you want more protein, add cooked chicken or shrimp. Sauté them with the garlic for extra flavor. You can also use canned chickpeas or lentils for a plant-based option. They add heartiness to the dish. Just mix them in when you add the zucchini noodles. This keeps everything balanced and satisfying. For the complete cooking method, check out the Full Recipe. Store any leftover Healthy Tomato Zucchini Pasta in an airtight container. It will last up to three days in the fridge. Always let the dish cool before sealing it. This helps keep it fresh and tasty. To reheat, simply warm the pasta in a skillet over medium heat. You can add a splash of water or olive oil for moisture. Stir often until everything is heated through. This method keeps the zucchini noodles from getting too soggy. If you want to freeze this dish, it’s best to skip freezing the zucchini noodles. They can become mushy after thawing. Instead, freeze the tomato sauce separately. Store it in a freezer-safe container for up to three months. When ready to use, thaw the sauce overnight in the fridge, then reheat and serve over fresh zucchini noodles. For the full recipe, check the section above. You can make zucchini noodles by slicing the zucchini thinly. Use a knife or a peeler to create long, thin strips. This method gives you a similar texture to spiralized noodles. Just be sure to cut them evenly for a nice bite. Yes, you can use other veggies! Carrots, bell peppers, or squash work well. Simply slice them thinly, just like the zucchini. This adds different colors and flavors to your dish. This dish is packed with nutrients. Zucchini is low in calories and high in vitamins. Tomatoes add antioxidants and fiber. Together, they support heart health and digestion. Plus, you can skip heavy pasta for a lighter meal. Yes, you can prep some parts ahead. Make the zucchini noodles and store them in the fridge for a day. You can also cook the sauce early. Just combine everything when you're ready to eat. This saves time and makes dinner easy! For the full recipe, check out the Healthy Tomato Zucchini Pasta. This blog post showed you how to make a fresh and tasty zucchini noodle dish. We covered key ingredients, like zucchini, cherry tomatoes, and seasonings. I walked you through steps to prepare and plate the dish. We also looked at tips to boost flavors and add protein. Remember to store leftovers wisely and use our reheating tips for best results. Enjoy your delicious creation, and don’t be afraid to try your own twists. Happy cooking!

Healthy Tomato Zucchini Pasta

Discover the vibrant flavors of healthy tomato zucchini pasta in this quick and easy recipe! With spiralized zucchini noodles, juicy cherry tomatoes, and aromatic garlic, this dish is not only delicious but also packed with nutrients. Perfect for a light dinner or lunch, it takes just 20 minutes to prepare. Click through for the full recipe and enjoy a fresh and satisfying meal that everyone will love!
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Ingredients
  

2 medium zucchinis, spiralized into noodles

2 cups cherry tomatoes, halved

1 tablespoon olive oil

3 cloves garlic, minced

1 teaspoon dried oregano

1/4 teaspoon red pepper flakes (optional)

Salt and pepper to taste

1/4 cup fresh basil, chopped

1/4 cup grated Parmesan cheese (optional, omit for vegan)

Instructions
 

Prepare the Zucchini Noodles: Using a spiralizer, create zucchini noodles and set them aside. If you don't have a spiralizer, you can thinly slice the zucchinis into long ribbons.

    Sauté the Garlic: In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it burn.

      Cook the Tomatoes: Add the halved cherry tomatoes to the skillet. Sprinkle in the dried oregano and red pepper flakes (if using). Cook for about 5-7 minutes, stirring occasionally, until the tomatoes start to soften and release their juices.

        Combine with Zucchini Noodles: Add the zucchini noodles to the skillet and toss everything together. Cook for an additional 2-3 minutes, just until the zucchini is slightly tender but still has a firm bite (al dente).

          Season and Serve: Season the dish with salt and pepper to taste. Remove from heat and stir in the chopped basil. If desired, top with grated Parmesan cheese.

            Plate the Dish: Serve the healthy tomato zucchini pasta immediately, garnished with extra basil and a sprinkle of cheese if desired.

              Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 2-3