Zucchini Noodles
Ditch the carbs, not the flavor! These Garlic Parmesan Zucchini Noodles are a delicious keto-friendly alternative to traditional pasta. Simple to make, spiralized zucchini is tossed in a rich and savory garlic parmesan sauce for a satisfying and low-carb side dish.
Yields:
2 servings
Prep Time:
10 Mins
Cook Time:
20 Mins
Total Time:
30 Mins
Ingredients
2 medium zucchini (courgettes) or yellow summer squash (400 g/ 14.2 oz)
1/2 tsp sea salt
1 tbsp extra virgin olive oil, or ghee or avocado oil (15 ml)
Instructions
- To make zucchini noodles, you can use any summer squash — green and/or yellow. Use as many pieces as you make servings.
- Use a julienne peeler or a spiralizer to turn the zucchini into thin or wide “noodles.” Chop the soft cores.
- Place the noodles in a large bowl or a baking tray. Add the chopped zucchini cores. (Try to keep them in one place as you’ll be cooking these first.) Sprinkle the noodles with salt and let them sit for 10 minutes.
- Use a paper towel to pat them dry and remove excess moisture. Set aside. Alternatively, place in a salad spinner to remove excess moisture.
- Grease a skillet with olive oil (or ghee or avocado oil). Add the chopped zucchini cores and cook for 2 to 3 minutes.
- Add the zucchini noodles and cook for 2 to 5 minutes. Alternatively, you can keep them in the baking tray and cook in the oven preheated to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional) for about 15 minutes, tossing half way through the cooking process.
- If you’re not planning to eat the noodles immediately or on the same day, it’s best to store them uncooked in the fridge in a sealed container for 2 to 3 days. Cook just before serving.
Nutritional Info
Calories
94
Fat
7.4 G
Cholest
0 MG
Sodium
598 MG
Carbs
4.2 G
Fiber
2 G
Protein
2.4 G
Please note that these values are approximate and can vary based on factors such as specific ingredient brands, portion sizes, and any modifications made to the recipe. The information does not include optional ingredients.
