Description
A light yet satisfying dish made with zucchini noodles, garlic, fresh basil, and pecorino cheese, perfect for summer evenings.
Ingredients
Scale
- 3 to 4 medium zucchini (about 2 lbs)
- 4 large cloves garlic, rough chopped
- 1/4 tsp kosher salt, more to taste
- Cracked pepper, to taste
- 1/4 C grated pecorino-romano cheese
- 3 tablespoons pine nuts, toasted (optional)
- 2 tablespoons olive oil
- 8 leaves fresh basil, cut into ribbons
Instructions
- Using a mandolin or knife, cut the zucchini into thin slices, then cut those slices longways to make noodle-shaped strips. Set aside.
- Rough chop the garlic and set aside. Stack basil leaves, roll them tightly, and slice into thin ribbons.
- In a dry skillet over medium heat, add pine nuts and stir frequently until golden and fragrant, about 3-5 minutes. Remove from heat to cool.
- In a large nonstick or cast-iron skillet, heat 2 tablespoons of olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Add the prepared zucchini, kosher salt, and cracked black pepper. Stir occasionally for about 8 to 10 minutes until tender but still al dente.
- Stir in half of the grated pecorino, half the pine nuts, and half the basil ribbons. Sauté for another minute until the cheese melts.
- Serve immediately, garnished with the remaining cheese, pine nuts, and basil.
Notes
Store leftovers in an airtight container for up to 2 days. Zucchini noodles can become watery, so it’s best to not leave them overnight.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg
Keywords: zucchini noodles, garlic, basil, pecorino, healthy recipe, low carb
