Ingredients:

  • 2 medium zucchini (approx. 500g / 1.1 lbs), ends trimmed
  • 1 tablespoon olive oil (15 ml)
  • Pinch of salt
  • Pinch of black pepper
  • 1 tablespoon olive oil (15 ml)
  • 2 cloves garlic, minced (approx. 6g)
  • 1/2 teaspoon red pepper flakes (optional) (approx. 1g)
  • 1 (400g / 14 oz) can crushed tomatoes
  • 1/4 cup heavy cream (60 ml)
  • 1/4 cup grated Parmesan cheese (approx. 25g)
  • 1/4 cup fresh basil leaves, chopped (approx. 6g)
  • 1 teaspoon lemon zest (approx. 2g)
  • Salt and black pepper to taste

Instructions:

  1. Use a spiralizer or vegetable peeler to create zucchini noodles. Toss with olive oil, salt, and pepper.
  2. Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes (if using) and sauté until fragrant (about 30 seconds). Be careful not to burn the garlic.
  3. Add crushed tomatoes to the skillet. Bring to a simmer and cook for 10 minutes, stirring occasionally.
  4. Stir in heavy cream and Parmesan cheese. Cook for another 2-3 minutes, or until the cheese is melted and the sauce has thickened slightly.
  5. Add the zucchini noodles and fresh basil to the skillet. Toss gently to coat the noodles in the sauce. Cook for 2-3 minutes, or until the zucchini noodles are slightly softened but still have a bit of bite. Don't overcook them, you don't want soggy zoodles!
  6. Stir in the lemon zest. Season with salt and pepper to taste. Serve immediately. Garnish with extra Parmesan cheese and fresh basil, if desired.