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You’ll need a mandolin with julienne attachment or Japanese vegetable ribbon cutter to make this dish. In a pinch, you can use a vegetable peeler to create long thin strips of zucchini.
Wash zucchini and trim ends. Cut into noodles by running lengthwise over mandolin (with julienne attachment in place).
Add 1 tablespoon olive oil to medium sauté pan over medium heat; let it get hot, about 30 seconds. Add grape tomatoes, garlic, and sea salt and sauté 3-5 minutes, until blistered.
Turn heat low and add zucchini noodles, fresh basil, sea salt and pepper. Sauté 30 seconds or until desired doneness. Top with more fresh basil and grated parmesan.