📖 Instructions

1. Prep the Zucchini: Wash your zucchini. Using a spiralizer or julienne peeler, transform the zucchini into noodles. If using a spiralizer, follow the manufacturer's instructions. For a julienne peeler, run the peeler down the length of the zucchini, rotating as you go. Aim for consistent noodle thickness.
2. Sauté the Garlic: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds, or until fragrant. Be careful not to burn the garlic; burnt garlic ruins everything!
3. Add the Cherry Tomatoes: Add the cherry tomatoes to the skillet. Cook, stirring occasionally, for 5-7 minutes, or until the tomatoes begin to burst and release their juices. Gently press on the tomatoes with the back of a spoon to encourage them to burst. I like to use a mix of red and yellow cherry tomatoes for a pop of color!
4. Incorporate Zucchini Noodles: Add the zucchini noodles to the skillet. Toss gently with the tomatoes and garlic, cooking for just 2-3 minutes, until the noodles are slightly softened but still have a bit of bite. Avoid overcooking the zucchini noodles, as they can become mushy. No one wants mushy noodles.
5. Season and Finish: Remove the skillet from the heat. Stir in the chopped fresh basil, salt, and black pepper. Taste and adjust seasonings as needed. For a bit of heat, add a pinch of red pepper flakes. Also a lil squeeze of lemon juice brightens things up nicely
6. Serve Immediately: Transfer the zucchini noodles to serving bowls. Garnish with extra fresh basil leaves and a drizzle of olive oil, if desired. I also like to grate a bit of Parmesan cheese on top, but that's totally optional. Try it with a glass of chilled white wine? You wont regret it, trust me!