Garlic Parmesan Zucchini Noodles

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Recipe featured on Food in :60 with Carrie Taylor, RDN, LDN & Andrea Luttrell, RDN, LDN

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1. Wash hands with soap and water.

2. Rinse fresh produce.

3. Heat olive oil in a large, deep skillet over medium heat. Add garlic and red pepper flakes and cook 2 minutes while stirring.

4. Add zucchini noodles and cook, while tossing with tongs, about 5 to 7 minutes. (Note: Do not overcook; zucchini noodles should be softened but not mushy.)

5. Stir in tomatoes, basil and parmesan cheese. Cook for 1 minute.

6. Use tongs to transfer noodles, tomatoes and basil to a serving dish. Leave liquid in the skillet and bring to a simmer.

7. In a small bowl, combine cornstarch and cold water then whisk into simmering liquid. Cook while whisking until the liquid thickens to a sauce, about 1 minute. Taste sauce and season with salt if desired.

8. Pour sauce over zucchini, tomatoes and basil. Top with additional parmesan cheese and serve immediately.

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