Lemon Garlic Zucchini Noodles

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).

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5 from 1 vote

Lemon Garlic Zucchini Noodles

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

Servings: 2

Prep Time: 10 minutes mins

Cook Time: 10 minutes mins

Total Time: 20 minutes mins

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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

• I use a 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).

Serving: 0.5of recipe, Calories: 163kcal, Carbohydrates: 8.8g, Protein: 2.7g, Fat: 14.7g, Saturated Fat: 2.2g, Sodium: 16.8mg, Fiber: 2.1g, Sugar: 5.5g, NET CARBS: 7

The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

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