Zucchini Noodles
Yield: 4 servings
Calories: 67kcal
Learn how to make healthy zucchini noodles with this easy 15-minute recipe! A step-by-step guide to the process of spiralizing and cooking zoodles to create a tasty gluten-free pasta.
Ingredients
- 2 large zucchini
- 1 tablespoon (15 ml) extra-virgin olive oil
- 1 teaspoon minced garlic
- kosher salt, as needed for seasoning
- black pepper, as needed for seasoning
- 1 tablespoon parmesan cheese, grated
- 1 teaspoon minced parsley
Special Equipment
Instructions
- Wash the zucchini and cut off the ends.
- Place zucchini in the handheld or countertop spiralizer unit. Select the cut size on the unit and cut noodles.
- Heat 1 tablespoon of olive oil in a large saute pan or skillet over medium heat.
- Once the oil is hot, add one teaspoon garlic and saute for 30 seconds.
- Add the zucchini noodles and saute for 5 minutes, until just tender and al dente.
- Taste the noodles and season with salt and pepper as needed.
- Garnish zucchini noodles with parmesan cheese and parsley.
Notes
- The noodles can also be cut into thin 1/4-inch wide strips using a chef's knife if a spiralizer is not available.
- Double the recipe if you're making more of an entree-sized serving 4 people, instead of as a side dish of zucchini noodles.
- MAKE IT WHOLE30, VEGAN and DAIRY FREE: Omit the parmesan cheese and use sea salt.
Nutrition
Calories: 67kcal | Carbohydrates: 6g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 48mg | Potassium: 428mg | Fiber: 2g | Sugar: 3g | Vitamin A: 350IU | Vitamin C: 38.8mg | Calcium: 50mg | Iron: 0.5mg
Recipe Link
Recipe Video