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Caprese Zucchini Noodles (7 ingredients, low-carb, gluten-free, healthy-ish, vegan option)

A light and delicious twist on Caprese Noodles. Caprese Zucchini Noodles prepared with just a few simple ingredients and a secret ingredient.
5 from 1 vote
Prep Time5 mins
Cook Time8 mins
Total Time13 mins
Cuisine Italian Inspired
Servings: 2 servings
Author: Nisha @ honeywhatscooking


  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon crushed red pepper flakes
  • 1 cup cherry tomatoes sliced in half
  • 3 cloves garlic chopped
  • salt to taste
  • black pepper to taste
  • 1 10 ounce package of fresh zucchini noodles
  • 1 tablespoon balsamic glaze I got mine at Trader Joe's
  • ¼ cup - ½ cup freshly grated parmesan cheese
  • ½ cup fresh basil leaves julienne
  • more black pepper to taste


  • Chop the garlic, slice the tomatoes and julienne fresh basil leaves.</br></br>
  • Grate parmesan cheese. Set aside.</br></br>
  • Heat a skillet on medium heat, once hot, add olive oil and crushed red pepper flakes. Cook for a few seconds.</br></br>
  • Add the cherry tomatoes and garlic. Saute for about 3-5 minutes. Season with salt and black pepper to taste.</br></br>
  • Add the zucchini noodles and cook for about 3 minutes. Don't overcook the zucchini as it will get soggy.</br></br>
  • Add the balsamic glaze. Toss for a few seconds.</br></br>
  • Immediately after, add parmesan cheese and fresh basil. Turn off the stove.</br></br>
  • Toss. Season with additional black pepper if need be.</br></br>
  • Serve immediately.</br></br>
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