Zucchini Noodles
Zucchini noodles are a nutritious and low-carb alternative to traditional pasta to create healthier versions of classic pasta dishes.
Servings: 2
Ingredients
- 2 medium zucchini
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- ½ teaspoon salt or more to taste
- ¼ teaspoon pepper
- 1 tablespoon parmesan for topping optional
Instructions
- Clean the zucchini and cut the end pieces.
- Prepare the zucchini for the type of noodles you prefer.
- Use a ppiralizer for spaghetti-type noodles
- Cut into small strips with a julienne peeler if you like ribbons.
- Cut into thin slices and then into strips to make them look more like fettuccine.
- Use a paper towel to absorb the excess water from the zucchini.
- In a medium skillet, over medium heat, warm olive oil and add the zucchini.
- Sprinkle the garlic powder, salt, and pepper. Toss so all the zucchini are seasoned.
- Top with fresh grated Parmigiano cheese.
- Serve and Enjoy!
Notes
- Do not cook for more than 1 or 2 minutes. The more you cook, the more the water will come out and turn the zoodles into mush
- You can serve these with about any sauce that you like or have on hand.
- If you are working with a larger zucchini it's best to peel it and then remove the seeds before cutting it up for noodles.
- Spiralizers are really fun and easy to find at thrift stores if you are wanting to try one!
Nutrition
Serving: 1 of 2 servings | Calories: 111kcal | Carbohydrates: 7g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 2mg | Sodium: 638mg | Potassium: 535mg | Fiber: 2g | Sugar: 5g | Vitamin A: 413IU | Vitamin C: 35mg | Calcium: 64mg | Iron: 1mg
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