Bruschetta “Zoodles” – Zucchini Noodles with Garlic, Tomato and Basil

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bruschetta inspired zucchini noodles

Zucchini noodles or spaghetti is a great gluten-free alternative to regular pasta and is much cheaper than buying special gluten-free products, especially if you have zucchini growing in the garden at the moment.

Zucchini noodles are tasty, packed full of nutrients and are simple to make.

So what are zucchini noodles?

Simply zucchini cut into long, thin spaghetti strips.

You can cut your zucchini strips using a vegetable peeler for thin strips and then use a knife for the spaghetti, or you can get a julienne peeler very cheaply. We use a spiralizer (this one), which makes the task quick and easy, especially if you’re making enough noodles for the whole family.

This dish makes for a great lunch or light Summer dinner.

If you like your zucchini raw, then there’s no need to cook this dish at all, simply toss the lot in a little olive oil and enjoy as a salad. Quick and easy.

I’m not very partial to raw zucchini, so I give this a light sauté in a little olive oil. Even cooked, this dish only takes a minute or two.

I’m always surprised that my children will eat these zucchini noodles. They don’t really like eating zucchini normally, but cut into noodles and served as a ‘pasta’ with sauce, they’ll eat the lot and ask for seconds.

Yield: 1 serve

Bruchetta Inspired Zoodles with Tomato, Garlic and Basil

bruschetta inspired zucchini noodles

This light and healthy lunch recipe is for one serve. Scale up to serve more.

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes


  • 1 tbsp. olive oil
  • 1 zucchini, cut into spaghetti strips
  • 1 clove of garlic, crushed
  • 1 tomato, diced
  • 4 basil leaves, torn or shredded
  • 5g parmesan cheese to serve


  1. If you’re eating this raw, toss all the ingredients together (except the Parmesan). Top with Parmesan and serve.
  2. If you’re cooking your noodles, heat a little olive oil in a frying pan over medium-high heat and toss the zucchini noodles in the pan for a minute or two until cooked to your liking.
  3. Remove from the heat and turn the heat down. Add the garlic and cook for about 10 seconds to take the rawness off – you don’t want to burn it.
  4. Add the diced tomato, the cooked zucchini and basil and toss together for another few seconds before serving.
  5. Top with Parmesan cheese.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 416Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 4mgSodium: 116mgCarbohydrates: 56gFiber: 6gSugar: 9gProtein: 13g

Nutritional information is calculated automatically using the Nutritionix database. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, serving size or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.

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bruschetta inspired zucchini noodles

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  1. Yum! What a great idea:) thanks!

  2. Yum, I am gluten free and Mr Omnivore loves his pasta, so I will have to give this a go. I’ve used cabbage as a substitute for noodles before, and it works well too, just saute it in a bit of oil and serve with pasta sauce.

  3. Hi Melissa
    I have just discovered your blog, I love this recipe. A lovely light lunch and another way for me to use the sweet basil growing in a little pot on my balcony.

    1. Melissa Goodwin says:

      Hi Jean. It’s great to meet you.