Zucchini noodles are tossed in a simple garlic and lemon herb sauce for a very light and easy dish.
After nearly two weeks of indulging on holiday foods, today was back to business and an attempt to eat healthy again. I love zucchini noodles, so I actually look forward to lunch meals like this. The problem is, after all those extra calories, my stomach kept saying “That’s it? Where’s the rest of the food?” I’m not kidding when I say there was a lot of indulging these last two weeks. There was one day where all I ate was cookies. Hopefully a few more meals like this will get my stomach readjusted.
It was fun to whip out my vegetable spiralizer* again. I don’t think I ever get sick of seeing the long spirals of vegetable noodles.
Herbs and lemon are always a great way to add flavor to dishes without adding too many calories, carbohydrates or sodium. I did a very simple sauce of olive oil, lemon, garlic, parsley and salt, which the noodles are coated in to add flavor to them.
SPECIAL TOOLS:
iperfect kitchen hand-held vegetable spiralizer*
*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
Lemon Garlic Zucchini Noodles
Ingredients
- 2 medium zucchinis spiralized
- 2 cloves garlic minced
- 2 tbsp olive oil
- 1 lemon halved
- 1 tsp chopped parsley
- salt to taste
Instructions
- In a small saucepan over the stove on low heat, add garlic and oil. Cook until garlic is lightly browned. Squeeze and mix in juice from half a lemon and parsley. Taste and add salt as needed.
- In a large pan over medium-high heat, add zucchini noodles and cook until zucchini is just tender, stirring as needed so that all the zucchini cooks evenly. To make this dish healthier, you don't need to add any oil while cooking the zucchini. Drain any water produced from zucchini noodles from pan. Add in sauce and toss until noodles are evenly coated. Squeeze remaining lemon half over noodles. Serve immediately.
Notes
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
I have been making this recipe for some time and it is wonderful and my go to especially in the summer with my zucchini harvest but really year round. I have added shrimp on occasion as I enjoy vegan foods but also like fish as well.
We are so happy you love the recipe!
Where are the carbs and sugar listed in the nutritional information?
carbs and sugar are inside the nutrition label provided.
I have zucchini coming out of my ears that my mom gave me from her farm! I’m going to try your recipe; sounds refreshing and light. Love your pictures
Can u use the bagged zucchini already shredded?
do you mean already spiralized? This recipe uses spiralized zucchini, not shredded
I do this noodle dish but grate lemon zest, small clove of garlic and lemon juice…..don’t bother to cook the courgette (yes i’m English) the lemon juice will do that for you. Its delicious and clean tasting. Great with a simple pasta sauce.
thank you for sharing your version!
Omg… this is my first zoodle recipe ever and you KNOCKED IT OUT OF THE PARK. I’m a total carbitsrisn but these take better than most noodles I’ve ever had! Thank you so much! Can’t wait to look through your other recipes 🙂
Oh wow, you are so kind! I have a lot of other zoodle recipes; I hope you get to try them out!
Anyone know how long to actually cook these noodles for?
it takes just a few minutes to cook the zucchini. It’s hard to give an exact time because it will depend on how high your heat is, how thick/thin your spirals, etc. You’ll see the zucchini change color slightly when it’s cooked and you can taste one to see if it’s cooked.
Oh my! So easy and delicious looking! I’m going to add some shrimp to the saute pan and make it a whole meal for the family! Can’t wait!!
how funny, I just made a shrimp zucchini noodle dish recently too. https://kirbiecravings.com/2016/09/garlic-parmesan-zucchini-noodles.html
How are the noodles the next day? Did they release anymore liquids?
I’ve never had any leftovers for the next day, but I imagine they would release a little more liquid.
Now I need to find my spiralizer. I love the mushroom-shaped pip that remains after turning a zucchini into noodles, but I never know what to do with it.
I usually just snack on it while I’m cooking! tastes great raw with a little dressing =)