Start by washing your zucchinis thoroughly. Trim the ends and spiralize them into noodles. If you don’t have a spiralizer, slice them thinly with a knife.

In a large skillet, heat the extra virgin olive oil over medium heat. Once hot, add the minced garlic. Sauté the garlic for about 1 minute until it’s fragrant, but avoid browning it.

Once the garlic is aromatic, add the spiralized zucchini to the pan. Use tongs to toss the noodles gently in the oil and garlic. Cook for about 2 to 3 minutes. You want the zoodles to remain crisp.

Add the chopped tomatoes into the pan and stir. This adds moisture and flavor. Allow them to soften slightly for another couple of minutes.

In a small bowl, mix the cornstarch with cold water to create a slurry. This will help create a light sauce. Add this mixture to the skillet and stir well. Cook for another minute until everything is combined and slightly thickened.

Sprinkle in salt to taste, followed by the shredded Parmesan cheese, fresh basil, and dried oregano (if using). Mix everything well, allowing the cheese to melt and blend into the dish.

Remove the skillet from heat. If you opted for lemon zest, this is the moment to sprinkle it in for a refreshing note. Dish out the zoodles onto plates and top with extra Parmesan if desired. Enjoy immediately!