Sauteed Zucchini Noodles with Fresh Herbs + Hazelnuts

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Long strands of zucchini (use a spiralizer or a box grater) tossed with fresh herbs and toasted hazelnuts is destined to become a summertime favorite. Top it off with burrata for an elegant weeknight meal that’s ready in about 20 minutes.
Zucchini Noodles with Fresh Herbs + Toasted Hazelnuts

Since I recently confessed my love of zucchini noodles, I thought I should actually share a recipe that uses them. These zucchini noodles with fresh herbs and toasted hazelnuts are exactly why I love them so much: they’re healthy, easy (on the table in 20 minutes!), and absolutely delicious.

I’m excited to share them as part of an herb-filled menu for this month’s installment of Progressive Eats – it’s the epitome of fresh, summertime eating.

Zucchini Noodles with Fresh Herbs + Toasted Hazelnuts

The ingredients and preparation are incredibly simple. The zucchini is lightly sautéed with shallot and garlic, then tossed with loads of fresh herbs. I used parsley, basil, and tarragon – one of my favorites. Finish it off with lemon zest to add a little brightness, toasted hazelnuts for earthy crunch, and plenty of cracked black pepper. Then, to take it completely over the top, add some burrata.

If you’ve never had it, burrata is one off the most amazing cheeses I’ve ever tasted. It’s basically a balloon of fresh mozzarella wrapped around the creamiest ricotta you’ve ever seen. It’s totally luxurious and is completely amazing paired with the fresh herbs and zucchini in this recipe. I like to keep it in slices and add the tiniest bit to each bite. It can be a little difficult to find, so feel free to substitute whole milk ricotta if you prefer.
Zucchini Noodles with Fresh Herbs + Toasted Hazelnuts

Sauteed Zucchini Noodles with Fresh Herbs + Hazelnuts 2

Sauteed Zucchini Noodles with Fresh Herbs + Hazelnuts

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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2


  • 2 small zucchini
  • 2 Tablespoons olive oil
  • 1 shallot minced
  • 2 garlic cloves minced
  • Β½ cup fresh parsley chopped
  • ΒΌ cup fresh basil chopped
  • 2 Tablespoons fresh tarragon chopped
  • 2 Tablespoons toasted hazelnuts chopped
  • 1 Tablespoon lemon zest
  • 4 ounces burrata or whole milk ricotta


  • Use a spiralizer, julienne peeler, or box grater to cut the zucchini into long, spaghetti-like strips. Set aside.
  • Heat the oil in a large skillet set over medium-high heat. Add the shallot and cook 2-3 minutes, or until it begins to soften. Add the garlic and cook 1 minute. Add the zucchini; toss to combine. Cook 3-4 minutes, or until the zucchini softens.
  • Remove the pan from the heat and add the chopped herbs and lemon zest; season with cracked black pepper and toss well. Top with burrata and serve immediately.
Tried this recipe?Mention @HealthyDelish or tag #HealthyDelish!

Zucchini Noodles with Fresh Herbs + Toasted Hazelnuts

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Hi, I'm Lauren!

I'm a certified plant-based cook and enthusiastic omnivore who loves looking for creative ways to make weeknight meals more nutritious. I'm the author of Heathy Eating One Pot Cookbook and Healthy Meal Prep Slow Cooker Cookbook. I also blog at The Busy Foodie. Read more...


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8 thoughts on “Sauteed Zucchini Noodles with Fresh Herbs + Hazelnuts”

  1. It’s fresh, summery and oh so beautiful. Love the hazelnuts and herbs in it. A nice glass of crisp wine and I would be all set to tackle the day.

  2. Oh, this definitely looks like summer in a bowl! I love the flavors and textures you’ve got going on, plus tarragon is my favorite herb, so I know I’d love it!

  3. This looks like one fabulous summer meal! I had a caprese salad recently made with homemade burrata and it was incredible. Love the stuff πŸ™‚

  4. 5 stars
    This is such a wonderful dish, Lauren! I can almost taste the combination of flavors and I love the texture the hazelnuts bring. When I saw your photo at the top, I thought you were serving with poached egg, which would have been amazing, but then when I read you used burrata.,, well then…! Love!

    • I originally wanted to serve it with poached eggs, but Shawn wasn’t loving that idea so we compromised on the cheese. You really can’t go wrong with either. πŸ™‚

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