You can make zucchini noodles with lemon Parmesan in just 10 minutes. It’s a healthy and very flavorful dish that won’t make you miss the pasta.
Did you ever throw something together because you were hungry and wanted something tasty but didn’t have much time? Well that was me the other day. I was in the mood for some pasta but since I’m always trying to eat less “white stuff”, I came up with these lemon Parmesan zucchini noodles. I love zucchini noodles. First of all they are good for you and secondly they take little time to make. In this case it took me about 10 minutes from start to finish. This was the perfect quick and healthy lunch for me. Now if you are not one for zucchini noodles, regular pasta would be just as good if not better. Though I’m telling you this dish is really good. Luckily for me that this recipe also worked for our latest Ultimate Recipe Challenge which is PASTA!
How to Make Zucchini Noodles
I love veggie noodles and have come to love my spiralizers. The one I used today was this Paderno Spiralizer. It makes nice thick noodles that work well with big vegetables because it leaves the core. I used it in this Thai butternut squash post too. I also have a julienne peeler that makes thinner, straight noodles that I like for carrots and parsnips like in this crunchy Asian veggie noodle salad. And lastly the first vegetable noodle maker I bought (similar to this one) which makes an nice angel hair like pasta. I used this in my Greek zucchini salad. All 3 would work for this dish and it only takes a minute or two to make the noodles. Now on to the cooking.
lemon Parmesan Zucchini Noodles in a nutshell
This is a very simple recipe. All you do is sautee some garlic, grape tomatoes, lemon juice and zucchini noodles in olive oil for around 5 minutes. Then you add some lemon zest and freshly grated parmesan cheese and mix well. That’s it. I also added some toasted pine nuts because I just love them but they are not essential to this dish. The lemon zest in my opinion makes this dish. It gives such brightness to a dish that is delicious on it’s own.
Now if you are saying to yourself there is no way I’m eating a zucchini noodle or any other veggie noodle, that fine. Make this with regular pasta. Quite frankly my son would never eat zucchini noodles…..yet. I’m still working on him. Make your pasta separately and toss it in after the tomatoes have cooked a few minutes. Follow the rest of the recipe as instructed. I hope you give this a try and please let me know if you have any quick and easy veggie noodle recipes. I’d love to hear from you! And if you want to see some of the other posts from this challenge, check out the Pinterest board – Ultimate Pasta Challenge.
391 cals / 33.4g fat / 15.9g carbs / 1.6g fiber / 11g protein = 14.3g net carbs
Make Zucchini Noodles with Lemon Parmesan in 10 minutes!
You can make zucchini noodles with lemon Parmesan in just 10 minutes. It's a healthy and very flavorful dish that won't make you miss the pasta.
- 2 zucchinis made into noodles
- 2 Tablespoons of fresh lemon juice about 1 lemon
- 1 lemon zest only
- 4 Tablespoons of olive oil divided
- 1 clove of garlic minced
- salt and pepper to taste
- 12 grape tomatoes chopped
- 1/2 cup of freshly grated Parmesan cheese
In a saute pan add 2 Tablespoons of oil.
Add the garlic and tomatoes and saute for 2 minutes.
Next add your zucchini noodles and sprinkle with salt and pepper.
Add the rest of the oil and cook for about 5 minutes.
Take off heat and add zest and Parmesan.