zucchini noodles recipe

Learn how to make and cook zucchini noodles "zoodles" - the best way! This garlic parmesan zucchini noodles recipe is easy and delicious. It's also low-carb and keto friendly and has just 4 ingredients. Make sure to watch my video above for the complete step-by-step zucchini noodle tutorial!

Easy Garlic Parmesan Zucchini Noodles (Zoodles)

olive oil

garlic

zucchini

(grated)

salt and pepper (to taste)

Slice the ends off the zucchini and place it on your spiralizer. Turn the spiralizer and create zucchini noodles.

Heat the oil in a large pan on medium heat. Add the garlic and sauté for 30 seconds.&nbsp;

Add the zucchini noodles and toss them for one minute, just to warm through, then turn off the heat.&nbsp;

Sprinkle on the grated parmesan along with salt and pepper, give them another toss in the pan, then serve them up.&nbsp;

Zucchini noodles (also known as zoodles or zucchini pasta) are a delicious, gluten-free, healthy alternative to pasta. Today I’m comparing the best ways to make zucchini noodles - with 5 different zucchini noodle makers. These include the Paderno Spiralizer, KitchenAid Spiralizer, julienne peeler, mandoline, and hand-held spiralizer or spiral slicer (most commonly known as the Vegetti Spiralizer). In my full blog post (linked below) I'll also give you 5 ways to cook zucchini noodles and share some extra tips and advice. So make sure to check that out! 

For the full zucchini noodle post: http://bit.ly/2dsbsQV

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INGREDIENTS & PRODUCTS MENTIONED:
Paderno Spiralizer: http://amzn.to/2sFi7in
Julienne Peeler: http://amzn.to/2rXrkV7
Mandoline: http://amzn.to/2rWUyUb
KitchenAid Spiralizer: http://amzn.to/2sFKixM
Handheld Vegetti Spiralizer: http://amzn.to/2rXbeek

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HOW TO MAKE ZUCCHINI NOODLES | 5 different ways

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

butter

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)

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

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

Zucchini noodles with chicken, spinach and parmesan are a light, low-carb and healthy recipe. Watch the video above to see how quickly this recipe comes together!

Zucchini Noodles with Chicken, Spinach and Parmesan

chicken breasts

avocado oil (divided)

garlic powder

basil

parsley

thyme

rosemary

zucchini (spiralized)

baby spinach

parmesan cheese

Preheat Oven

Preheat your oven to 425 degrees fahrenheit.

Cook the Chicken

Place the chicken breasts in a baking dish and coat both sides with 2 tablespoons of the avocado oil. Sprinkle the dried garlic, other herbs and salt and pepper on both sides of the chicken. Cook the chicken for 20-30 minutes or until a digital thermometer reaches 165 degrees fahrenheit. Remove the chicken from the oven, let sit for 2-3 minutes, then dice it up.

Saute Spinach

Heat 2 tablespoons of avocado oil in a large sauté pan on medium heat. Add the minced garlic and stir for 30 seconds. Then add the baby spinach and stir until it's wilted down, about 3-4 minutes.

Add Zucchini Noodles

Once all of the spinach has wilted down, add the zucchini noodles and diced chicken. Stir together for 1-2 minutes.

Garnish

Add a portion of the zucchini noodles to plate and sprinkle with fresh parmesan cheese and cracked black pepper.

https://content.jwplatform.com/videos/OqYmkM2Q.mp4

Zucchini Noodles with Chicken Spinach Parmesan

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