This delicious spiralized zucchini with garlic, parmesan, and tomatoes recipe is both satisfying and delicious. And the most amazing is that they make a perfect low carb side dish!
Today I´m going to teach you how to make perfect zucchini noodles that can be ready in less than 30 minutes.
Now the Holidays are gone definitely we have to cut some carbs and use spiralized zucchini in place of noodles. Spiralizing veggies is a great way to change up their shape and texture and they cook super fast! After nearly two weeks of indulging on holiday foods, now that we’re back to business and an attempt to eat healthy again. I love zucchini noodles, so I actually look forward to lunch meals like this. I think all my family needs this kind of meal. I’m not kidding when I say there was a lot of indulging these last two weeks. Hopefully, a few more meals like this will get my stomach (and all body) readjusted.
Since I bought this veggie spiralizer these garlic parmesan noodles are one of my family-favorite meals that absolutely busts the myth that kids don’t like healthy foods. These recipes are so fun because they prove that when prepared correctly kids can enjoy vegetables!
I love my new zucchini spiralizer. I really enjoy the texture of the thicker noodles. They hold their shape better after being cooked. Simply amazing!!
How to cook Zucchini Noodles?
The best way to cook zucchini noodles is to heat a tablespoon oil, such as olive oil or coconut oil, in a frying pan over medium heat and sauté the noodles with a pinch of salt and a little pepper. After about five minutes, the veg will be slightly softened but not mushy, which is what you’re after. They’ll be similar to the al dente texture of traditional pasta.
Herbs and lemon are always a great way to add flavor to dishes without adding too many calories, carbohydrates or sodium. For these garlic parmesan zucchini noodles, I add half of a lemon juice and for me, this is what makes the difference on this recipe.
- Don’t peel the zucchini. Peeled zucchini noodles are mushy and have a little crunch.
- Don’t overcook. The noodles should be cooked to al dente (just like pasta).
Now it’s time to enjoy this delicious garlic zucchini noodles.
|Prep Time||10 minutes|
|Cook Time||10 - 15 minues|
|Passive Time||25 minutes|
- 3 medium zucchini
- 3 tbsp olive oil
- 3 garlic cloves minced
- 1/2 chili pepper
- 1/2 fresh lemon juice
- 8 cherry tomatoes cut in half
- 2/3 cup Parmesan cheese shredded
- salt and black pepper to taste
- basil leaves
- Trim and spiralize the zucchini.
- Add olive oil and garlic into a skillet. Turn to medium heat.
- Add the zucchini noodles, chili pepper, cherry tomatoes, and lemon juice. Toss the noodles with pasta tongs and cook until al dente — they should be wilted, but still have a crunch: 5 to 7 minutes is enough.
- As they cook, keep tossing so that all the zucchini noodles have a chance to hit the bottom of the skillet. Season with salt and pepper.
- Stir in the basil and parmesan cheese. Cook for one minute.
- Use pasta tongs to transfer the zucchini noodles to a serving dish. Leave the liquid in the skillet.
- Bring the liquid to a simmer and let it reduce. Taste the sauce and season with salt. Bring noodles back to the skillet and than to a serving dish.
- Finish with more parmesan cheese on top and serve immediately.
Don't let the zucchini noodles cook any longer or else they will become mushy.
As they cook, keep tossing so that all the zucchini noodles have a chance to hit the bottom of the skillet.
Amount Per Serving
Calories: 399 | Total Fat: 29 g | Cholesterol: 48 mg | Total Carbohydrate: 3% | Protein: 27 g