Oodles of zucchini? Try these simple, easy herbed zoodles! When zucchini season hits, I’m always looking for new ways to use up the bounty. I’ve got more zucchini recipes than I can count, but this easy side dish has become a true favorite. My herbed zoodles are light, flavorful, and come together in minutes—just the thing to round out a summer supper. With a spiralizer (or just a sharp knife), fresh zucchini turns into delicate ribbons that sauté beautifully in olive oil. A handful of grape tomatoes adds color and sweetness, while dried herbs and a touch of garlic salt bring out all the fresh garden flavor. This dish is quick enough for a weeknight and pretty enough for company. When the garden’s producing faster than I can cook, these zoodles are a go-to—easy, herby, and always a hit at the table.
Belle’s Herbed Zoodles
2 medium zucchini
2 tablespoons extra virgin olive oil
1 cup sliced grape tomatoes
1 teaspoon dried oregano
1 teaspoon dried Rosemary
2 teaspoons dried parsley
½ teaspoon garlic salt
Using a spiralizer, slice the zucchini into zoodles. If you don’t have a spiralizer, cut the zucchini into very thin strips. In a large fry pan, heat the oil over medium-high heat. Add the zucchini and sauté for a few minutes. Add the tomatoes and season with the herbs and seasonings. Continue to stir until the zoodles are tender and the tomatoes have blistered. Serve immediately.
