zoodles

Garlic Butter Meatballs from Delish.com is the low-carb dinner your deserve. 

Garlic Butter Meatballs

chicken

garlic,

egg,

c. Parmesan,

tbsp. parsley

red pepper flakes

Kosher salt

black pepper

olive oil

butter

lemon

lb. zoodles

The only changes I make is to add some uncooked oatmeal to the chicken mix to make it less gooey and easier to roll.  I also bake the meatballs to cut down on the fat.

My son doesn't really like zucchini, but is a pasta fiend! So I saw this recipe and wanted to try zoodles and went out and bought an inexpensive spiralizer ($16.99 at Ollie's) I made this, told my son that they were zucchini noodles, and he tried it. He liked it so well, he even went back for seconds! WINNER WINNER!! Thanks :)

I tried this last night and it was a hit!!  I am a mother of eight with three grandchildren and this is a keeper.

DELISH!!! Family loved it, it was guick and easy to make! Meatballs were perfect! I will be making this again! The only setback is the recipe says it makes 4 servings, but for the 3 of us is was just barely enough for 1 serving each, so i will double.up the next time I make it.

We love this recipe! Meatballs are so easy to make and you can always buy ready made zucchini noodles. Delicious!

What are Zoodles? Looks delicious I would like to try it. 
How are you doing Ginette. Your Grandchildren are beautiful. 
All our babies are grown can you believe us young folks are Grandparents.

https://streaming.hearstdigitalstudios.com/f22bd08a-39eb-44f6-a9d6-4fec78566967/video_rover_16x9_1080p_hd_1545424384_13759.mp4

Garlic Butter Meatballs Make The Perfect Low-Carb Dinner.

You NEED Garlic Butter Meatballs In Your Life

Vodka Sauce Chicken Zucchini Noodles - Easy, quick, but SO delicious Zucchini Noodles and Chicken tossed with homemade Vodka Sauce.

Vodka Sauce Chicken Zucchini Noodles

zucchini

chicken breasts

thyme

salt and pepper (,

unsalted butter

garlic (, minced)

tomato paste

(14.5 ounces) can (low sodium diced tomatoes)

vodka

2% milk

parmesan cheese

Peel zucchini lengthwise with a vegetable peeler to create long strips.

Lay zucchini strips flat on a paper towel-lined baking sheet; set aside to dry.

Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat.

Season chicken breasts with thyme, salt and pepper; add to skillet and cook for 4 minutes per side, or until cooked through.

Remove from skillet; cut into strips and set aside. Cover to keep warm.

In the same skillet, heat the butter and olive oil over medium heat.

Add garlic and tomato paste and cook for 30 seconds, or until fragrant.

Stir in diced tomatoes and bring to a boil; reduce heat and simmer gently for 10 minutes.

Add the vodka and simmer for 8 to 10 minutes.

Stir in milk and continue to simmer for 10 more minutes.

Stir in the cheese; continue to stir until well incorporated.

Add previously prepared chicken and zucchini to the sauce; cook for 1 more minute, or until heated through.

Remove from heat and serve.

Healthy, lightened up version of the classic pasta carbonara prepared with delicious zucchini noodles, pan fried pancetta &amp; an irresistible creamy parmesan sauce. A perfect Keto "pasta" dinner!

Pasta Carbonara with Zucchini Noodles Recipe

pancetta or bacon (diced)

garlic (minced)

cup, packed grated Parmesan cheese

teaspoon,

Salt and fresh ground pepper (to taste)

McCormick® Basil Leaves (for garnish)

parmesan cheese (for garnish)

Fresh ground pepper (for garnish)

Lay zucchini strips flat on a paper towel-lined baking sheet; lightly salt each strip and set aside to dry.

Melt butter in a large skillet over medium-high heat.

Add diced pancetta or bacon and garlic; cook for 3 minutes or until golden crisp, stirring occasionally.

In the meantime, prepare the egg and parmesan sauce;

Combine eggs, cheese, McCormick® Crushed Red Pepper, salt and ground black pepper in a mixing bowl; whisk until well incorporated and set aside.

Wipe down the previously prepared zucchini and add to the skillet with the pancetta and cook for 1 minute.

Remove skillet from heat.

Immediately pour in the eggs and cheese sauce.

Using two forks, one in each hand, lift up the zucchini and pancetta so it mixes easily with the egg mixture, which thickens and cooks but doesn’t scramble; mix until everything is coated.

Garnish with McCormick® Basil Leaves, ground black pepper, and grated parmesan.

Serve immediately.

Thai Peanut Zucchini Noodles are zoodles quickly sauteed with fresh vegetables and tossed in a delectable peanut sauce. Zucchini pasta is an easy dinner recipe that can be served warm or chilled as a pasta salad for lunch.

Thai Peanut Zucchini Noodles [Zoodle Recipe]

Natural Peanut Butter (unsweetened)

Tbsp Soy Sauce (Tamari

Tbsp Unseasoned Rice Vinegar (or lime juice)

Tbsp Maple Syrup

tsp Ginger (finely grated)

(finely grated)

tsp sriracha (or chili paste

Water (as needed to adjust consistency)

Tbsp Avocado Oil

Green Onions (thinly sliced; green and white separated)

Carrot (1 cup shredded)

Red Bell Pepper (1 cup thinly sliced)

lb Purple Cabbage (1 cup thinly sliced)

lb Zucchini (4 cups spiralized)

In a small mixing bowl, whisk together PEANUT BUTTER, SOY SAUCE, RICE VINEGAR, MAPLE SYRUP, GINGER, GARLIC, and CAYENNE until well-combined.

Slowly pour in small amounts of WATER and continue whisking until sauce reaches desired consistency.

Make the 5-minute peanut sauce

In a large skillet, heat OIL on medium-high heat.

Add GREEN ONION (white part only), CARROT, BELL PEPPER, and CABBAGE; sauté a few minutes until tender.

Add spiralized ZUCCHINI; sauté about 2 minutes until zoodles start to soften. Turn off the heat.

Gently fold in PEANUT SAUCE in small amounts as desired for consistency.

Serve warm or chilled. Garnish options: green onion tops, crushed peanuts, cilantro, and lime.

Cook the zoodles and vegetables

Why choose between zucchini noodles and pasta when you can have both?

Creamy Spaghetti and Zoodles

whole-grain spaghetti

Kosher salt and pepper

half-and-half

rosemary

c. Parmesan cheese,

lb. pre-cut zoodles (spiralized zucchini)

lemon zest

c. baby spinach

A simple, healthy Halibut recipe served over Lemony Zucchini Noodles with olive oil, garlic and parsley, topped with sweet summer tomatoes. A quick and easy low-carb meal!

Lemony Zucchini Noodless with Halibut 

halibut (or sub Salmon, Tofu, Sea Bas, Cod, Scallops, Shrimp)

garlic clove, smashed

salt and pepper

shallot,

garlic cloves, rough chopped

zucchini noodles (zoodles)

Italian parsley

lemon juice (more

Heat oil in a medium skillet over medium heat and add smashed garlic clove and swirl to infuse garlic into the oil.

Pat fish dry and season with salt and pepper. Sear both sides until golden. ( TIP: If you let the fish sear without moving it too much, it will form a crust and release itself naturally from the pan. If it sticks, it is usually that you are moving or lifting it too soon.) Once both sides are golden, place in the warm oven until cooked  through to your liking. ( roughly 3 &#8211; 6 minutes &#8211; time will depend on thickness of the cut)

In a large skillet, heat more oil over medium heat and add shallots and garlic, stirring until softened and fragrant, about 3 minutes. Add zucchini noodles and season with salt and pepper. Sauté until noodles  soften, about 4 minutes. Toss in lemon zest, fresh parsley and a squeeze of lemon. Taste for salt and lemon and adjust if necessary. Divide among two bowls and top with the halibut.

Garnish with fresh halved cherry tomatoes, and optional chili flakes and shaved pecorino cheese if you like.

Wowie zowie, this is good!  I am one lazy cook, but this is one extremely simple recipe. I made this with a slab of tofu, pan sautéing it in olive oil. Plated it, sautéed shallots only, (hate garlic), added zoodles, zest, lemon juice, and some basil that comes in a refrigerated tube as the market had no fresh. Served with assorted colors of baby maters. 
Gotta tell you, this was restaurant quality delicious and beautiful to look at.  There is not one vegan restaurant in this cow town so I'm glad I have Sylvia to follow because I like to eat simple, I like to eat well. Thank you Sylvia!

So simple and satisfying. Thank you for all the inspiration ??

My  husband and I made this dish last week.  It was the best meal we have made together in a very long time!  I was his soux chef while he pulled it altogether.  We made our own zoodles using a pampered chef gadget that worked perfectly.  I can't wait to make this again.  We used Chilean Sea Bass.  All of the flavors came together so well.  Thanks for the red chili flakes and cheese suggestions and for sharing such a delicious recipe!

Are you Mark's Tricia? If so, you are the reason I made this dish last night! After he posted on FB it looked too good to pass up. My husband and I loved it as well! Super easy and delicious. Mine didn't look quite as pretty as Mark's but I am already craving it again.

This dish is everything you said it would be and more!  Simple, easy, full of clean, bright flavors, and very satisfying.  We grilled the halibut and used fresh ingredients from today’s Farmers Market.  What a pleasing recipe for locally-grown, Summer produce, Sylvia.  Thank you!!

Another fabulous recipe!  I made this last night for my family on a warm summer night.  Delicious!  The lemon zest, garlic and parsley flavor was a delicious compliment with the fish.  Appreciate the tips on cooking the fish - it was crisp on the outside and moist on the inside.  Thank you Sylvia!

Great recipe! I used cod and it didn’t hold up as well but still delicious. Filling but not heavy. Will use again-thx Sylvia!

Absolutely delicious even without the fish! I love the shallot-it really makes the dish.

S recipe is GREAT and loved by my wife and 14 year old.

It's very good. I did change a few things. I used sea bass instead of halibut and I added a little bit of truffle salt to the noodles. I would make it again.

Everything about how to make zucchini noodles! Includes an easy zucchini noodles recipe, how to avoid watery zoodles, spiralizer comparison, cooking methods, best way to store them, and more.

Simple Low Carb Zucchini Noodles Recipe

oz Zucchini ((about 4 medium))

Butter

Sea salt

Black pepper

Make zucchini noodles with or without a spiralizer. (Check the post above for tips!)

Prepare The Zoodles

Preheat the oven to 350 degrees F (177 degrees C). Grease an extra large baking sheet. (Use parchment paper if it's not excellent non-stick.)

Arrange the zucchini on the baking sheet in a thin layer, making sure not to crowd the pan. Sprinkle with sea salt lightly and toss.

Bake for about 15 minutes, until al dente. (You can cook longer if you want them softer.)

Pat the zoodles dry with a double layer of paper towels.

Toss with melted butter, black pepper, and more sea salt to taste if needed.

How To Make Zucchini Noodles in the Oven

Place zucchini noodles into a colander over the sink. Sprinkle with sea salt and toss. Let sit for  30 minutes to drain.

After half an hour, squeeze the zoodles gently over the sink to release more water. No need to get out every last drop, but just the majority.

Heat butter in a large saute pan over medium-high heat. Add zucchini and stir fry for 3 to 4 minutes, until al dente. (Cooking time may vary depending on how much zucchini you have and the size of your pan.) Season with black pepper and more sea salt to taste.

How To Make Zucchini Noodles on the Stove

https://content.jwplatform.com/videos/ef6thspn.mp4

How To Make Zucchini Noodles - The Best Guide To Making Zoodles! - Everything about how to make zucchini noodles! Includes an easy zucchini noodles recipe, how to avoid watery zoodles, spiralizer comparison, cooking methods, best way to store them, and more.

2Zucchini Noodles 2 ways - How To Make Zucchini Noodles - The Best Guide To Making Zoodles!

Courgetti (spiralised courgette) is a healthy and easy way to make &#x27;pasta&#x27;. It&#x27;s a great way to get extra vegetables into your diet and you can eat it lightly cooked or raw.  I&#x27;ve topped it with a tasty simple pea and mint sauce. It&#x27;s an all-vegetable meal that&#x27;s low calorie, vegan, gluten free, healthy and delicious. 

Courgetti with Pea Mint Sauce

courgette / zucchini (unpeeled)

onion (diced)

garlic (finely chopped)

300 g (2 cups) peas ((fresh

240 ml (1 cup) vegetable stock / broth

mint leaves (optional)

Salt and pepper

Spiralize the courgette (zucchini) until you have ribbons. Set aside.

In a small saucepan, gently fry the onion and garlic in the oil until cooked but not browned.

Simmer the peas in the vegetable stock for a few minutes until cooked. Reserve the cooking stock, but remove the peas and place in a blender along with the cooked onion and garlic. Add 1/2 cup of the cooking stock and the mint leaves. Blend until thick and pureed. Add a pinch of salt and pepper.

You can eat the spiralized courgette/zucchini raw, or else simmer it in the remaining stock water (topped up with extra water if necessary to cover) for a few minutes until softened, or toss it in a hot frying pan to heat. Serve topped with the pea sauce.

We&#8217;re in love with this easy zucchini pasta recipe. There’s fresh zucchini, tomatoes, basil, parmesan, and lots of garlic. Plus, it only takes 20 minutes to make. Make this with 100% zucchini noodles or swap half of the zucchini for regular spaghetti for a heartier meal. These noodles can be made without the parmesan cheese. Swap for your favorite vegetarian-friendly cheese or use nutritional yeast.

Guilt-Free Garlic Parmesan Zucchini Noodles Pasta

zucchini (about 2 pounds)

extra virgin olive oil

garlic (3 to 4 cloves)

tomatoes,

cheese,

basil leaves,

cornstarch

water

Salt,

New found replacement for pasta!  This is absolutely out of this world delicious!

Oh my goodness!  I think I’ve finally found a replacement for pasta!  This was so flavorful and delicious. Hubby, the carnivore, thought this was great as well!

Hi guys… i was trying zucchini noodles for the first time  &amp; it turned out amazing.. thanks  to your recipe.. very simple &amp; delicious .. will definitely make it again

Yum, I added some onion at the start and didn’t do the sauce thing because not much water came out of the noodles and it turned out great. My first time making zoodles and definitely is a good light lunch, you just need quite a lot for a proper meal

Wow. Honestly, WOW. I tweak my recipe by adding chopped onion with garlic to infuse. I pre cook broccoli then add that in after zucchini has cooked down most of the way, along with red, yellow peppers, baby spinach...This is my absolute favorite recipe and I cooK A LOT!! Adding the extra veggies really gives it that healthy oomph!THANK YOU ADAM AND JOANNE!!

https://www.youtube.com/watch?v=KvvRV7tPrbo

How to make our 20-minute zucchini noodles pasta recipe with garlic, basil, tomatoes, and parmesan cheese. With quick video!

Guilt-Free Garlic Parmesan Zucchini Noodles Pasta Recipe - How to Make Zucchini Noodles

This 5 ingredient lasagna is perfect, vegan and gluten free dinner option when your garden is bursting with overgrown zucchini or you’re craving a lighter meal. Ready in just about an hour!

Vegan Lasagna with Zucchini and Summer Squash

lb summer squash (spiralized (about 4-5 cups))

lb zucchini (spiralized (about 4-5 cups))

marinara sauce

vegan mozarella cheese shreds (for topping optional)

basil (for topping)

salt

tofu ricotta recipe

Preheat the oven to 375 degrees, Fahrenheit.

Spread spiralized summer squash and zucchini over two large, clean tea towels and sprinkle with the 1 teaspoon of kosher salt. Allow to sit on the towel for 10-15 minutes. This is going to draw excess water out of the squash and prevent the lasagna from being too watery.

While the salt draws the moisture out of the squash and zucchini, prepare the tofu ricotta and set aside.

After 10-15 minutes, wrap the squash and zucchini up in the tea towels and lightly squeeze out the excess water.

Add half of the zoodles to the bottom of a round 10&quot; oven safe skillet or 9x13&quot; casserole dish. Layer 1/2 of the ricotta on top, then 1/2 of the marinara sauce. Continue layering until all ingredients have been added to the casserole dish (I was able to do two layers). Finally, top with vegan mozzarella cheese, if using.

Bake uncovered for 35-45 minutes, or until noodles are soft to your liking.

Allow to cool for 5 minutes, then serve immediately topped with additional vegan mozzarella, fresh basil, red chili flakes etc.

Storage: Store leftovers in the refrigerator for up to 3 days in an airtight container. Will stay fresher longer in glass container. Reheat in microwave.

Asian Zucchini Noodle recipe is a a quick, healthy and delicious side dish that your whole family will love! E

Top 33 zoodles recipes from across the web

The most viewed zoodles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 33 zoodles recipes from across the web

The most viewed zoodles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Garlic Butter Meatballs

Vodka Sauce Chicken Zucchini Noodle...

Pasta Carbonara with Zucchini Noodl...

Thai Peanut Zucchini Noodles [Zoodl...

Creamy Spaghetti and Zoodles

Lemony Zucchini Noodless with Halib...

Simple Low Carb Zucchini Noodles Re...

Courgetti with Pea Mint Sauce

Guilt-Free Garlic Parmesan Zucchini...

Vegan Lasagna with Zucchini and Sum...

Asian Zucchini Noodles

Zucchini Noodles - Zoodles

Chicken, parmesan and zoodle skille...

Sesame Ginger Carrot Noodle Stir Fr...

French Onion Zoodle Bake

Easy Drunken Zoodle Chicken Cassero...

Crispy Sesame Tofu with Zucchini No...

Noodles & Company's Zoodles and Asp...

Zoodle Salad with Avocado Miso Dres...

Skinny Teriyaki Chicken and Zoodles...

Air Fryer Zucchini Noodles

Pesto "Zoodles" with Shrimp

15 Minute Garlic Shrimp Zucchini Pa...

Creamy Garlic Chicken Alfredo w/ Zu...

Keto Ramen Noodles

How to Make and Cook Zoodles (Pesto...

Peanut Chicken Zucchini Noodles

Homemade Zoodles

Chicken and Zucchini Noodles with P...

Avocado Pesto Zucchini Noodles

Easy &amp; Healthy Cacio e Pepe Zuc...

Mediterranean Sheet Pan Salmon with...

Coconut and zucchini noodle soup

The most viewed zoodles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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