Begin by spiralizing the zucchini into noodles, trimming them to your preferred length for easy eating.

In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Add 3 cloves of minced garlic and a pinch of crushed red pepper flakes and sauté for 1-2 minutes until fragrant.

Add the spiralized zucchini noodles to the skillet and cook for 5-7 minutes, stirring occasionally until tender yet still crisp.

Stir in halved cherry tomatoes and fresh basil leaves; cook for another minute to soften the tomatoes.

Transfer the zoodles to a serving platter. In the skillet, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, pour into the skillet, and simmer for 1-2 minutes to thicken.

Pour the thickened sauce over the zucchini noodles, garnish with extra parmesan cheese and basil leaves, and serve.