Zucchini Zoodles with Fresh Tomatoes and Olives




Total Time: 28 mins

Prep Time: 20 mins

Cook Time: 8 mins

Yield: 4 servings




  • 2 small or 1 large zucchini
  • ¼ cup olive oil
  • 1-2 cloves garlic, sliced
  • ¼ cup fresh basil, sliced
  • 2 cups fresh tomatoes, coarsely chopped (peel if desired)
  • ½ cup English or seeded cucumber, diced
  • salt & pepper to taste
  • ¼ cup kalamata olives, pitted and halved
  • ¼ cup parmesan cheese, grated




  1. Spiralize zucchini into noodles. Sprinkle with salt and set aside in a colander for at least 15 minutes.
  2. Meanwhile, heat olive oil in a large skillet over medium heat. Add garlic and sauté until just golden, about 1 minute.
  3. Add tomatoes, salt, and pepper, then reduce heat to medium low and cook just until the tomatoes release juices, about 3-5 minutes.
  4. Dry zoodles with a clean kitchen or paper towel. Add zoodles, cucumber, basil, and olives to tomato mixture.
  5. Cook just until zoodles are warmed through—about 1-2 minutes. Top with parmesan cheese and serve.


Tara’s Tidbits®

This flavorful dish utilizes the last of our garden “bounty” and tastes like sum