Summer Zoodles

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

Recipe by Ariana Feygin

Servings 0
Prep Time 2 minutes


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


  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.