One serving yields 262 calories, 19 grams of fat, 19 grams of carbs, and 9 grams of protein. Season with salt and pepper, sprinkle with grated Parmesan cheese and serve. Turn the heat to medium-high, add zoodles and saute’ for 2 minutes, stirring constantly until heated through. Keep an eye on the garlic the whole time, you don’t want it to brown or it will turn bitter (use the smallest burner you have if necessary).Īdd chopped basil and spinach to the skillet and stir until wilted about 1 minute. Add minced garlic and saute’ for about 5 minutes, until fragrant.

Wipe the pan and melt the remaining tablespoons of butter over low heat. Drizzle olive oil and cook for 3 minutes. Spiralize the zucchinis and take them to a large skillet over medium-high heat. Transfer noodles to a colander and drain the excess water from the pan. Cover and place in the fridge for 2 hours. Let the noodles rest for about 3 minutes so that they can release all of the moisture. Once hot, add zucchini noodles and cook for about 2 to 3 minutes, until zucchini noodles are tender but still retain some crunch. Heat one tablespoon of butter in a large skillet over medium-high heat. This will form more of a wider 'noodle' from the zucchini, like fettuccini. Place zucchini noodles and garlic in hot wok and quickly saut, tossing the noodles in the hot oil, about 1 minute. Using a spiralizer or a peeler create zucchini spaghetti (always read the directions for your spiralizer as they vary by brand - I use this spiralizer.) If you don't have a spiralizer use a regular vegetable peeler to vertically peel long, thin strips of the zucchini. Add Alfredo sauce and pieces of baked salmon in the skillet and toss all together. Do not overcook the zucchini noodles or they’ll become mush. In a large skillet, reheat olive oil and add zucchini noodles and saute for 3-4 minutes.

And don’t stop at zoodles - butternut squash, beets, apples, potatoes, cucumbers and broccoli stems can all be swirled into spaghetti-like strands, too! However you prepare them, digging into a delicious zoodle recipe has never been easier (or tastier!).Garlic Butter Zoodles with Herbs Print this recipe! Adapted from PinchOfYumĤ cloves garlic, minced (use 6 if you love garlic like me)Ģ large handfuls fresh basil leaves, choppedĥ large handfuls fresh baby spinach, chopped Add mustard, fresh grated Parmesan cheese. You may also be wondering if you can make zucchini noodles without a spiralizer? No problem! A mandolin, vegetable peeler or box grater can all be used to create tasty zoodle variations. You can always pick up a pre-spiralized package from the refrigerated or frozen aisle of your supermarket, but our best spiralizers make easy work of creating zingy strands of zoodles or thin, luxe ribbons of shaved zucchini for all your favorite pasta recipes. The options are endless when it comes to making your zoodles. Your zucchini noodles can be sautéed, simmered, baked or even eaten raw for an easy weeknight dinner or healthy salad in no time. Plus, zoodles really only need to be heated instead of cooked, so they’re a time-saver too! In fact, it’s best not to overcook them or they might get soggy. Each cup also packs in dietary fiber, as well as potassium and vitamin C, helping a plate of these noodles feel oh so satisfying. The naturally gluten-free noodles clock in at just about 20 calories per cup, making them a great choice for pasta lovers who are looking to cut calories. But unlike most pastas, they pack in a hearty serving of nutrients. Like traditional pasta, these easy-to-cook strands of deliciousness can stand up to rich sauces, bakes and toppings galore. Fresh zucchini can be used as a homemade pizza topper, summer squash pancakes or as zucchini noodles ( a.k.a.

Zucchini might just be the most versatile squash in the produce aisle, capturing the hearts of veggie lovers everywhere for its ability to step in for other ingredients in favorite recipes.

Sauteed zoodles