Ingredients

• 1 1/2 lbs. (680 g) zucchini, spiralized (about 2–3 medium zucchini)
• 2 tablespoons (30 ml) olive oil or butter, divided
• 4 cloves garlic, minced
• 1 cup (150 g) cherry tomatoes, halved
• Salt, to taste
• Black pepper, to taste (freshly ground if possible)
• 1/4 cup (25 g) grated Parmesan cheese
• 3 tablespoons (45 ml) minced fresh basil leaves

Instructions

1. Heat a large skillet over medium-high heat. Add 1 tablespoon of the oil and the zucchini noodles. Cook for about 2 minutes, just until the noodles begin to release moisture. Avoid overcooking so they don’t become soft or watery.
2. Transfer the zucchini noodles to a colander to drain excess liquid. Set aside.
3. Using the same skillet, add the remaining oil. Stir in the garlic and cook until translucent. Add the cherry tomatoes and cook for about 1 minute, just until they start to soften.
4. Return the drained zucchini noodles to the skillet. Sprinkle in the Parmesan cheese and gently toss everything together. Season with salt and black pepper, fold in the basil, and serve warm.