Zucchini Noodle Recipe I Love
With only 5 ingredients, the recipe is easy to prepare, and the result is also gluten-free for those with specific dietary restrictions.
- 1 Large Zucchini
- 1 tbsp Extra Virgin Olive Oil
- 1 tsp Garlic Crushed
- 1 tbsp Parmesan Cheese
- 1 tsp Parlsey (minced)
- Add zoodles to a skillet (after sauting olive oil and garlic in skillet) and saute over medium heat until tender. Just like pasta, the zucchini noodles should be al dente
- Lightly seasoned with salt and pepper and garnish with freshly grated parmesan cheese and minced parsley
- You can add ripe tomatoes, chicken, shrimp, plant-based proteins, or toss it in a pesto sauce for variety.
Zucchini noodles, or zoodles, are packed with nutrients and are a great way to make healthy all-vegetable pasta.
I bought a simple gadget that makes it so easy!
Zoodles can be eaten raw, or quickly blanched for a softer texture.
You can serve the zoodles like spaghetti with any sauce you like, or with shrimp and pesto. Try roasting zucchini with mushrooms, sweet bell peppers, eggplant, and onion and serve as a side dish.
Zucchini noodles (or “zoodles”) are all the rage as they’re a healthy, gluten-free alternative to pasta.
How Do You Cook Zucchini Noodles?
