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- 2 medium zucchinis (zoodles) - 3 cloves garlic, minced Zoodles are a fun and healthy base for this dish. You can make them by spiralizing zucchinis. They add a great crunch and freshness. Garlic gives the zoodles a nice, savory flavor. - 2 tablespoons olive oil - ½ teaspoon red pepper flakes (optional) - 1 cup cherry tomatoes, halved - Salt and pepper to taste - ½ cup grated Parmesan cheese Olive oil helps cook the garlic and zoodles. Red pepper flakes can add a kick, but it’s up to you. Cherry tomatoes bring sweetness and color. Parmesan cheese adds creaminess and depth to the dish. Don’t forget to season with salt and pepper! - Fresh basil leaves, for garnish - Lemon wedges, for serving Basil adds a fresh aroma and flavor on top. Squeezing lemon juice brightens the dish. It’s a great way to balance the richness of the cheese. Serve everything in bowls for a lovely presentation. To make zoodles, you need two medium zucchinis. First, wash them well. Then, use a spiralizer to create long, thin noodles. If you don't have a spiralizer, a vegetable peeler works too. Just peel the zucchini into strips. Set your zoodles aside. This step is quick and easy, taking about 5 minutes. Next, grab a large skillet and heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add 3 minced garlic cloves and ½ teaspoon of red pepper flakes if you want some heat. Sauté them for about 30 seconds. The garlic should smell great. Now, toss in your zoodles. Stir them well in the garlic oil for 2-3 minutes. You want them tender but still crisp. Now it’s time to add flavor. Stir in 1 cup of halved cherry tomatoes. Cook them for another 1-2 minutes until they warm up. When everything is just right, take the skillet off the heat. Add ½ cup of grated Parmesan cheese and mix well. The cheese should melt and coat your zoodles. Lastly, season with salt and pepper to taste. You can now serve your zoodles in bowls. Garnish with fresh basil leaves and a squeeze of lemon juice. Enjoy your meal! To get the best zoodle texture, you need to spiralize the zucchini well. Use firm zucchinis for a good grip. Cut off the ends before spiralizing. This helps you get even strands. When cooking, don’t overdo it. Cook zoodles for just 2-3 minutes. They should stay slightly crunchy for the best bite. The key to a tasty dish is in the seasoning. Use fresh garlic for a strong flavor. I like to add red pepper flakes for some heat. Adjust the amount based on your taste. Don’t forget the salt and pepper! They help bring out the zoodle and tomato flavors. A squeeze of fresh lemon juice at the end adds brightness. Prep your ingredients in advance to save time. Spiralize your zucchinis and store them in the fridge. They stay fresh for a few days. Mince garlic and halve tomatoes ahead of time, too. When you’re ready to cook, it all comes together fast. This dish takes only about 10 minutes to make! {{image_2}} You can add protein to your zoodle bowls for extra flavor and nutrition. Grilled chicken works well. Simply slice it and toss it in. Shrimp is another great choice. Sauté the shrimp in the garlic oil before adding the zoodles. For a meatless option, try chickpeas or white beans. Both add protein and make the dish filling. While Parmesan cheese is classic, you can switch it up. Try feta cheese for a tangy flavor. Goat cheese adds creaminess and pairs nicely with zoodles. If you're dairy-free, nutritional yeast gives a cheesy taste without the milk. Just sprinkle it in at the end for a nice finish. Feel free to swap in other veggies based on the season. In spring, add asparagus or peas for freshness. Summer corn or bell peppers bring sweetness. In fall, try butternut squash or kale for heartiness. Winter veggies like spinach or broccoli also work well. Just remember to adjust cooking times for each veggie to keep them tender yet crisp. To keep your Minute Garlic Parmesan Zoodle Bowls fresh, store them in an airtight container. Make sure to let them cool first. I like to divide the zoodles and sauce into separate containers. This way, the zoodles stay crisp. Store them in the fridge for up to two days. When you're ready to enjoy leftovers, reheat them in a skillet. Heat over medium heat for about 3-5 minutes. Stir often to ensure even heating. You can also microwave them for about 1-2 minutes. Just remember to cover the bowl to keep moisture in. Freezing zoodle bowls is an option, but the texture may change. If you want to freeze them, do so before adding cheese. Place zoodles and sauce in a freezer-safe bag. Squeeze out all the air and seal it tightly. They can last in the freezer for up to a month. When you're ready to eat, thaw in the fridge overnight before reheating. You can use other veggies like carrots or cucumbers. These also create fun noodles. Just peel and cut them into thin strips. They hold flavors well and fit the dish nicely. If you lack a spiralizer, you can use a box grater. Just grate the zucchini into thin strips. You can also use a knife to cut thin slices, then cut those into strips. Both methods work well for zoodles. Yes, you can make it vegan easily. Just leave out the Parmesan cheese. You can use nutritional yeast for a cheesy flavor. Olive oil adds richness, and the garlic still gives it great taste. In this post, we explored zoodles, from the base ingredients to tasty add-ins. I shared tips for perfect texture and flavorful seasoning. We looked at meal prep and how to store leftovers for later use. Remember, you can customize zoodles with proteins and seasonal veggies. They’re easy to make and can fit various diets. Keep experimenting with flavors to find your favorite version. Now, you can enjoy healthy meals with zoodles anytime you want!

Minute Garlic Parmesan Zoodle Bowls

Savor the deliciousness of Minute Garlic Parmesan Zoodle Bowls! This quick and easy recipe transforms fresh zucchini into a healthy and flavorful meal in just 10 minutes. Bursting with garlic, cherry tomatoes, and topped with rich Parmesan cheese, these zoodles are perfect for a light lunch or dinner. Click through to discover how to make this vibrant dish that will leave you craving more! Enjoy a guilt-free, tasty meal today!
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Ingredients
  

2 medium zucchinis (zoodles)

3 cloves garlic, minced

2 tablespoons olive oil

½ teaspoon red pepper flakes (optional)

1 cup cherry tomatoes, halved

½ cup grated Parmesan cheese

Salt and pepper to taste

Fresh basil leaves, for garnish

Lemon wedges, for serving

Instructions
 

Prepare the Zoodles: Use a spiralizer to create zoodles from the zucchinis. Set aside.

    Sauté Garlic: In a large skillet over medium heat, add the olive oil. Once hot, add the minced garlic and red pepper flakes (if using) and sauté for about 30 seconds, until fragrant.

      Cook Zoodles: Add the zoodles to the skillet, tossing them in the garlic oil. Cook for about 2-3 minutes, just until they are slightly tender but still have a bite.

        Add Tomatoes: Stir in the halved cherry tomatoes and cook for another 1-2 minutes until they are warmed through.

          Finish with Cheese: Remove the skillet from heat and immediately add the grated Parmesan cheese, tossing everything together until the cheese melts and coats the zoodles. Season with salt and pepper to taste.

            Serve: Spoon the zoodle mixture into bowls, garnishing with fresh basil leaves and a squeeze of lemon juice. Serve with lemon wedges on the side.

              Prep Time: 5 minutes | Total Time: 10 minutes | Servings: 2