Zucchini Noodles with Garlic Basil and Pecorino Romano
Fresh zucchini strips are sautéed with fragrant garlic and finished with nutty pecorino romano, toasted pine nuts, and bright basil ribbons. This light pasta alternative highlights summer zucchini while delivering satisfying Mediterranean flavors. The key is slicing the zucchini thin and cooking just until tender to maintain the noodle-like texture. Perfect as a healthy side dish or light main course when paired with grilled protein. The combination of garlic, cheese, and fresh herbs creates a simple yet flavorful dish that showcases quality ingredients.
Ingredients
- 3 medium zucchini, about 2 lbs
- 4 large cloves garlic, rough chopped
- ¼ tsp kosher salt, more to taste
- cracked pepper, to taste
- ¼ cup grated pecorino-romano cheese
- 3 Tablespoons pine nuts, toasted(optional)
- 2 tbsp olive oil
- 8 leaves fresh basil, cut into ribbons
Instructions
- 1
Cut zucchini into thin slices and stack them, then cut lengthwise to make thin noodle-shaped strips
- 2
Rough chop the garlic and cut basil into ribbons
- 3
Grate or shave the pecorino and toast the pine nuts until fragrant and golden
- 4
Heat olive oil in a nonstick or cast iron skillet over medium heat
- 5
Sauté garlic for one minute until fragrant
- 6
Add zucchini, salt, and pepper, stirring occasionally until zucchini renders liquid and becomes tender, about 8-10 minutes
- 7
Add half the cheese, half the pine nuts, and half the basil ribbons
- 8
Sauté for one more minute until cheese melts
- 9
Plate and garnish with remaining cheese, pine nuts, and basil
Tips
Use a mandolin for consistently thin zucchini slices that cook evenly and maintain noodle texture.
Toast pine nuts in a dry pan until golden and fragrant to enhance their nutty flavor and add textural contrast.
Don't overcook the zucchini or it will fall apart - timing depends on strip thickness so watch carefully.
Good to Know
Refrigerate for up to 3 days in airtight container. Best served fresh as zucchini continues to release moisture.
Can prep zucchini noodles and toast nuts up to 4 hours ahead. Store separately and combine when cooking.
Serve immediately while hot as a side dish or light main with grilled fish, chicken, or tofu.
Common Mistakes
Don't slice zucchini too thick or it won't cook evenly and feel noodle-like.
Avoid overcooking zucchini to prevent mushy texture and falling apart.
Don't add all cheese at once or it may clump instead of melting smoothly.
Substitutions
Nut-Free Alternatives
General Alternatives
FAQ
Can I make this dish vegan?
Yes, simply omit the pecorino romano cheese or substitute with nutritional yeast for a similar umami flavor without dairy.
What if I don't have a mandolin for slicing?
Use a sharp knife or vegetable peeler to create thin strips. A julienne peeler also works well for consistent noodle shapes.
How long will leftover zucchini noodles keep?
Store in refrigerator for up to 3 days, though texture is best when fresh as zucchini releases moisture over time.