Sardine Zucchini Noodles Try a savory twist on low-carb “zoodles” with this super-easy dinner recipe. Total Time 30 minutes Servings 4 servings Ingredients Share 1 (3.75 oz) can Chicken of the Sea® Sardines1 1/2 lbs. zucchini or summer squash, spiralized (about 2-3 medium zucchini or summer squash) 2 Tablespoons olive oil, divided4 cloves garlic, minced1 cup cherry tomatoes, halvedsalt, to tasteblack pepper, to taste1/4 cup fresh grated Parmesan cheese3 Tablespoons chopped fresh basilOptional - red chili flakes, for topping Instructions Heat large skillet on medium-high heat. Add 1 Tablespoon of oil and add zucchini noodles. Cook for about 2 minutes or until some moisture is released, but don’t cook the zucchini noodles too much or they’ll be mush.Place the zucchini noodles in a colander to drain excess water and set aside. In the same skillet, add remaining 1 Tablespoon of olive oil. Add garlic and cook until translucent. Add tomatoes and cook for about 1 minute or until the tomatoes start to soften. Add sardines and all of oil from the can. Gently stir and break apart the sardines.Add zucchini noodles back into the pan. Gently stir until everything is combined. Season with salt & pepper, add Parmesan, chopped basil and optional chili flakes. Serve warm.