Zucchini Noodles

Zucchini Noodles are a fun easy vegetable that is lightly seasoned and works as a noodle replacement. They are kid approved, easy to prep and quick to cook.

Course side

Cuisine American

Keyword how to cook zucchini noodles, how to make zucchini noodles, zoodles, zucchini noodles recipe

Prep Time 5

Cook Time 5

Servings servings

Calories 123kcal

Author Beth Pierce

Ingredients

4 medium zucchini ends trimmed
2 tablespoons olive oil
3 cloves garlic minced
1/4 cup fresh grated Parmesan cheese
Kosher salt and freshly ground black pepper to taste

Instructions

Feed the zucchini through a handheld spiralizer following the instructions and guidelines for the spiralizer.
Heat olive oil in a large skillet over medium-high heat. Add the zucchini and cook for 2 minutes tossing with a pair of tongs. Add the minced garlic and cook for 1 additional minute tossing again to get the garlic and zucchini noodles to the pan's surface.
Remove from the heat and add freshly ground black pepper and Parmesan cheese. If you like a little heat, add a pinch or two of red pepper flakes. Season with salt right before serving.

Notes

Do not season with salt until right before serving.
Choose small firm zucchini that will feed through the spiralizer well and hold up to some pressure as you twist it through.
This recipe is best prepped, cooked and served within a very short period of time.
Don't overcook the noodles. Just a few minutes is all it takes. They are best served a little crisp tender.
If the zucchini noodles exude a lot of moisture simply grab a lid and drain it off.
Reserve seasoning with salt until the very end of the recipe. Salt will draw water out of the zucchini too fast.
These noodles are best reserved for pasta recipes where the sauce and meat can be spooned over the noodles right before serving.

Nutrition