Creamy Ricotta Zucchini Noodles


For the Zucchini Noodles:
    • 6 zucchini, washed, dried and spiralized*
    • 1 tablespoon olive oil, divided
    • 1/4 teaspoon chopped fresh herbs (I either reach for rosemary or thyme, but use whatever you have on hand or use your favorite)
    • salt and fresh ground pepper, to taste
For the Ricotta Sauce:
    • 2 tablespoons olive oil
    • 4 cloves garlic, minced
    • 1 cup ricotta cheese
    • 1/2-cup skim milk
    • salt and fresh ground pepper, to taste (season it well)
For the Tomatoes:
  • 1/2 tablespoon olive oil
  • 1 pint cherry tomatoes, halved
  • salt, to taste
  • freshly grated parmesan cheese, optional


  1. Heat 1 tablespoon olive oil over medium-high heat in a nonstick skillet.
  2. Add spiralized zucchini; season with herbs, salt and pepper and continue to cook for 7 minutes, or until tender, stirring frequently.
  3. Remove zoodles from skillet and set aside.
  4. Return skillet to stove and heat 2 tablespoons olive oil over medium heat.
  5. Add garlic and cook for 1 minute or until fragrant, stirring frequently.
  6. Stir in ricotta cheese and milk; season with salt and pepper and continue to stir until cheese is completely melted and everything is well combined.
  7. Bring to a steady simmer and cook for 3 minutes, or until thickened.
  8. Remove from heat and stir in the previously prepared zucchini; taste for seasonings and adjust accordingly. Set aside.
  9. In a small skillet, heat 1/2 tablespoon of olive oil over medium high heat.
  10. Add the cherry tomatoes, sprinkle with salt, and let sit for 2 minutes, or until they start to blister.
  11. Stir and continue to cook for 2 more minutes.
  12. Remove from heat.
  13. Serve tomatoes over the prepared zucchini and sprinkle with freshly grated parmesan cheese.

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