Zucchini Noodles are a super fun easy vegetable that is lightly seasoned and works as a noodle replacement. They are kid approved, easy to prep and quick to cook. From the refrigerator to the table in a little over ten minutes.
What are Zucchini Noodles?
Zucchini Noodles are zucchini squash that is spiralized into noodle shape. The easiest and most economical way to shape them is using a handheld spiralizer. The zucchini is hand twisted while feeding it through a blade. There are more elaborate spiralizers that can make different cuts such as thick, thin and ribbon. This comes in handy if you plan on really incorporating zucchini noodles into some of your pasta recipes.
Are Zucchini Noodles a healthy replacement for pasta?
Yes they most certainly are. One cup of cooked zucchini has 33 calories, 6 grams of carbohydrates and 2 grams of fiber. So net carbohydrates are even lower at 4 grams of carbohydrates. One cup of cooked penne pasta has 200 calories, 43 grams of carbohydrates and 2.5 grams of fiber. The difference is substantial for those trying to maintain a low carbohydrate diet. Zucchini is rich in vitamins and minerals and one medium zucchini has less than 1 gram of fat.
How do you make Zucchini Noodles?
Start by trimming the ends off the zucchini. Feed the zucchini through a hand held spiralizer following the instructions and guidelines for the spiralizer.
Heat a little olive oil in a large skillet over medium heat. Add the zucchini and cook for two minutes tossing with a pair of tongs. Add the minced garlic and cook for an additional minute tossing once again to get the garlic and zucchini noodles to the surface of the pan. Remove from the heat and toss in pepper and Parmesan cheese. Season with salt right before serving.
Helpful tips for Zucchini Noodles
- 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.
Other zucchini recipes you will love!
- Triple Cheese Sausage Zucchini Boats
- Zucchini Gratin with Yellow Squash
- Healthy Zucchini Soft “Taco” Tortilla Shells
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.
- Prep Time: 5
- Cook Time: 5
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: side
- Method: stove top
- Cuisine: American
- 4 medium zucchini (ends trimmed)
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1/4 cup fresh grated Parmesan cheese
- Salt and pepper to taste
- Feed the zucchini through a hand held spiralizer following the instructions and guidelines for the spiralizer.
- Heat olive oil in a large skillet over medium 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 surface of the pan. Remove from the heat and toss in pepper and Parmesan cheese. Season with salt right before serving.
Do not season with salt until right before serving.
Keywords: zoodles, vegetable noodles, low carb noodles, zucchini recipe, zucchini