Lemon Garlic Zucchini Noodles

a close-up photo of a bowl of Lemon Garlic Zucchini Noodles
Zucchini noodles are tossed in a simple garlic and lemon herb sauce for a very light and easy dish.
close-up photo of Lemon Garlic Zucchini Noodles
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.
a fork lifting up Lemon Garlic Zucchini Noodles
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.
process photo showing raw zucchini 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.
overhead photo of Lemon Garlic Zucchini Noodles

SPECIAL TOOLS:

iperfect kitchen hand-held vegetable spiralizer*

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Lemon Garlic Zucchini Noodles

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Main Dishes
Cuisine: American
Servings: 2

Zucchini noodles tossed in a simple garlic and lemon herb sauce is a very light and easy dish.

Ingredients:

  • 2 medium zucchinis spiralized
  • 2 cloves garlic minced
  • 2 tbsp olive oil
  • 1 lemon halved
  • 1 tsp chopped parsley
  • salt to taste

Directions:

  1. 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.

  2. 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:

*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).

Nutrition Facts
Lemon Garlic Zucchini Noodles
Amount Per Serving (0.5 of recipe)
Calories 163 Calories from Fat 132
% Daily Value*
Total Fat 14.7g 23%
Saturated Fat 2.2g 11%
Polyunsaturated Fat 1.7g
Monounsaturated Fat 10g
Sodium 16.8mg 1%
Potassium 586mg 17%
Total Carbohydrates 8.8g 3%
Dietary Fiber 2.1g 8%
Sugars 5.5g
Protein 2.7g 5%
Vitamin A 1%
Vitamin C 77%
Calcium 4%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.
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. All images and content are © Kirbie's Cravings.

 

Lemon Garlic Zucchini Noodles. A light, low carb, easy dish.

14 comments on “Lemon Garlic Zucchini Noodles”

  1. 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. 

  2. How are the noodles the next day? Did they release anymore liquids?

  3. 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!!

  4. 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.

  5. 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 🙂

  6. 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.

  7. Can u use the bagged zucchini already shredded?

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