Wash the zucchini thoroughly under running water to remove any dirt. Pat dry with a kitchen towel.

Using a spiralizer, spiralize the zucchini into noodles. If you don’t have a spiralizer, you can use a vegetable peeler to create thin strips.

Place the zucchini noodles in a colander and sprinkle with a little salt. Let them sit for about 10 minutes to draw out excess moisture. This helps prevent the dish from becoming watery.

In a large skillet, heat the olive oil over medium heat. This oil will infuse the dish with flavor and help cook the garlic.

Add the minced garlic to the skillet and sauté for about 1 minute, until fragrant but not browned. Browning the garlic can make it bitter.

Add the halved cherry tomatoes to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the tomatoes soften and start to burst. This releases their juices, creating a light sauce.

Season the mixture with salt and pepper to taste. Stir in the chopped fresh basil, reserving a little for garnish.

Add the zucchini noodles to the skillet with the sauce. Toss gently to combine and cook for an additional 2-3 minutes, just until the noodles are heated through. Avoid overcooking to maintain their texture.

Remove from heat and transfer the zucchini pasta to a serving bowl. Top with grated parmesan cheese if desired and garnish with extra basil.

Serve immediately while warm. Enjoy your healthy and delicious zucchini pasta!