If you’re looking for a fresh way to enjoy zucchini, this healthy spiralized recipe is a must-try. Each summer we test many dishes, and this year this chicken-and-zoodles dish is our top pick.
Loaded with bright, fresh summer flavors, the recipe left a lasting impression the first time we made it. If you think you’re not a zoodles person, give this one a try — the combination of tangy tomatoes, basil, and balsamic might change your mind.
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What is it?
This dish features a simple summer relish of balsamic vinegar, olive oil, fresh garlic, torn sweet basil, and halved grape or cherry tomatoes. Zucchini noodles replace pasta to keep the carbohydrates low while delivering a light, satisfying meal.
Serve it with a lean protein like pan-seared chicken as shown, or enjoy it on its own—either way, it’s bright, satisfying, and very easy to make.
Every summer we seem to collect more zucchini than we can use, and this recipe is one of our favorite ways to put that bounty to good use.
Most of our zucchini comes from the farmers market, but this recipe works with any fresh zucchini you have on hand.
How to make it
The recipe breaks down into three simple parts. Read through the steps—each one is quick and straightforward.
- Make a balsamic-garlic tomato relish.
- Pan-sear chicken breasts seasoned with Italian seasoning and garlic.
- Toss raw zucchini noodles with the relish and fresh mozzarella.
Start by making the tomato relish
- Whisk together olive oil and balsamic vinegar.
- Add crushed fresh garlic and season with salt and pepper.
- Toss in halved grape or cherry tomatoes and let them sit to absorb the dressing.
For the chicken
- Mix dried Italian seasoning, granulated garlic, salt, and pepper, then rub the mixture over lightly pounded boneless, skinless chicken breasts.
- Heat olive oil in a skillet over medium-high heat until shimmering.
- Cook chicken about 5 minutes per side, until it reaches 165°F (74°C). Let rest, then slice into 1/2-inch pieces.
Make the zucchini noodles
One of the benefits of zoodles is how few carbs they contain compared with typical pasta:
- 1 cup raw zucchini noodles: about 20 calories and 5 grams of carbs.
- 1 cup cooked spaghetti: about 200 calories and 40 grams of carbs.
How to get zoodles
You have a few options for making zucchini noodles:
- Use a spiralizer (zucchini noodle maker) for long, noodle-like strands.
- Use a vegetable peeler to create wider, ribbon-like zoodles.
- Buy pre-made zoodles from the grocery store for convenience.
Tips for making your own veggie noodles
- Trim the ends of the zucchini before spiralizing or peeling.
- Keep the skin on for color and texture, or peel if you prefer a smoother noodle.
- Remove the soft seeded core to avoid soggy, watery noodles.
- Place the zoodles in a skillet over medium-low heat.
- Add the tomato relish and gently toss.
- Stir in about 4 oz diced fresh mozzarella, then season with salt and pepper.
Cook just briefly—about two minutes—until the zoodles are warmed and slightly softened and the mozzarella begins to melt.
Tear fresh basil leaves and add them right before serving to preserve their color and flavor.
The result is a light, vibrant dish that brings summer flavors to the table in minutes.
What to serve with this
This chicken and zucchini pasta pairs well with many sides. Choose based on your mood or dietary preference:
- Simple green salad
- Artisan or crusty bread
- Grilled steak
- Meatballs
- Seafood
- Or enjoy it on its own
Although it’s a perfect summer recipe, the bright tomato-and-basil flavors make this dish welcome any time of year.
FAQ
Zoodles are low-carb noodles or ribbons made from zucchini. They’re typically made with a spiralizer and offer a gluten-free, vegetable-based alternative to traditional pasta.
Yes. Use a vegetable peeler or a sharp paring knife to create wide ribbons. Apply even pressure while peeling for the best results.
Hard or firm vegetables like carrots, beets, sweet potatoes, parsnips, and bell peppers spiralize well and make interesting noodle alternatives.
Other Favorite Zucchini Recipes
- Zucchini Parmesan
- Crustless Zucchini Quiche
- Zucchini Tots
If you try this zoodles recipe, tell us about it in the comments. We love hearing how readers adapt it to their tastes.
Chicken and Zucchini Pasta
Equipment
- Spiralizer
Ingredients
For the Relish
- 2 tsp olive oil
- 2 tsp balsamic vinegar
- 1.5 cups grape tomatoes, halved
- 1 tsp fresh crushed garlic
- 1/2 cup torn basil leaves
For the Chicken
- 12 oz boneless, skinless chicken breasts, lightly pounded
- 1 tsp granulated garlic
- 2 tsp dried Italian seasoning
- 1/2 tsp kosher salt
- 1/2 tsp fresh ground black pepper
- 2 tsp olive oil
For the Zoodles
- 2 zucchini, spiralized (about 6 cups zoodles)
- 4 oz fresh mozzarella, diced
Instructions
For the Relish
- Whisk oil, balsamic, and garlic; season with salt and pepper. Toss with tomatoes. Add torn basil just before serving.
For the Chicken
- Rub chicken with Italian seasoning, granulated garlic, salt, and pepper.
- Heat olive oil in a non-stick skillet over medium-high until shimmering.
- Cook chicken about 5 minutes per side until internal temperature reaches 165°F (74°C). Let rest and slice into 1/2-inch pieces.
For the Zoodles
- Add zoodles, tomato relish, and diced mozzarella to the skillet; season with salt and pepper and cook over medium heat until just softened, about two minutes.
- Stir in torn basil and serve the chicken over the zoodles.
Notes
- Trim zucchini ends before spiralizing.
- Keep or remove the skin based on your preference.
- Discard the seeded core to prevent soggy noodles.
Nutrition
Nutrition information is an estimate and should be used as a guideline.