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5 Minute Zucchini Noodles with Garlic and Basil

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  • Author: Ingrid DeHart -
  • Total Time: 6 minutes
  • Yield: 4 servings 1x


This is a really easy dish that’s incredibly delicious with lots of garlic and fresh basil and it only takes 5 minutes to prepare.


  • 8 cups spiralized zucchini (from 34 small/medium zucchini, 1 1/2 pounds)
  • 3 tablespoons olive oil
  • 3 cloves garlic chopped
  • ¼ teaspoon red pepper flakes (optional)
  • 12 basil leaves cut into ribbons.
  • Celtic sea salt to taste
  • 1/4 cup toasted pine nuts (optional)
  • Vegan parmesan, or parmesan for topping


  1. Spiralize your zucchini into noodles.
  2. Make 2 or 3 cuts so the noodles are not super long.
  3. Heat a 12” sauté pan on medium.
  4. Add olive oil. Once warm add garlic and red pepper flakes (if using). Sauté 30 seconds until garlic is fragrant.
  5. Add zucchini noodles and sauté 3-4 minutes, stirring frequently until al dente.
  6. Remove from heat, stir in basil leaves and salt.
  7. Top with toasted pine nuts, if using
  8. Serve alone or sprinkled with parmesan or vegan parmesan


Do not season with salt until the end of cooking to prevent a mushy texture.

If your zucchini are medium to large I recommend “sweating” the spiralized zucchini before adding them to the pan. To “sweat” the zucchini noodles, place them in a colander, then place the colander in the sink or over a bowl. Sprinkle with 1/2 teaspoon salt and toss.  Allow them to sit for about 20 minutes – the longer it sits, the more water is drawn out. After the 20 minutes or longer, squeeze all the water out with a kitchen towel.

  • Prep Time: 3 minutes
  • Cook Time: 3 minutes
  • Category: Vegetable Side Dish
  • Cuisine: Paleo, Vegan, Gluten-Free