Summer Zoodles

Summer Zoodles


  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup fresh basil, cut into ribbons
  • 2 tablespoons fresh thyme leaves
  • 1 container L&B Zucchini Noodles
  • 10 ounces cherry tomatoes, halved
  • juice of 1/2 lemon
  • 1/4 cup mozzarella pearls
  • salt, to taste
  • pepper, to taste

This fresh, light zucchini noodle dish is made with just a few vibrant ingredients! 

Recipe by Ariana Feygin


  1. Heat oil in a large skillet and gently sauté garlic, red pepper flakes and thyme leaves. Add the zoodles and cook 3-5 minutes over medium-high heat until they are softened, but not mushy.

  2. Remove the skillet from the heat and season with salt and pepper. Stir in the fresh basil, tomatoes and mozzarella pearls.

* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.