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

Thanks for watching! Make sure to subscribe for more videos: http://bit.ly/2afhftX

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

WEBSITE: https://www.downshiftology.com
INSTAGRAM: http://instagram.com/downshiftology
FACEBOOK: http://facebook.com/downshiftology
PINTEREST: http://pinterest.com/downshiftology

Music: Epidemic Sound

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

This Thai Chicken Zucchini Noodles Recipe tossed with a zesty peanut sauce makes this one flavorful bite! It's an easy healthy dinner option that only takes 20 minutes!

Thai Chicken Zucchini Noodles with Spicy Peanut Sauce

grape seed oil

lb. of chicken tenders,

zucchini, spiralized

carrot, julienned

red pepper, julienned

cilantro,

green onions, diced

sesame seeds (for garnish)

garlic clove,

peanut butter

juice of 1 lime

coconut aminos (or tamari sauce)

ginger

red pepper flakes

In a small bowl, whisk together garlic, peanut butter, coconut aminos or tamari, lime juice, ground ginger, and red pepper flakes. Set aside.

Heat a large skillet to medium-high heat. Add 1 tablespoon of grape seed oil and chicken tenders. Saute each side for 3-4 minutes. Remove from heat and let sit.

To a large bowl add raw zucchini noodles, chicken, carrots, red pepper and sauce. Using a tongs, gently toss them together.

Next, add fresh cilantro and green onions to the bowl and give it another toss.

Made this recipe TWICE yesterday, lunch and dinner, so yum!

I pinned this recipe last week and finally made it today. I was a little skeptical that I would like the sauce because I usually like sweeter peanut sauce. I loved it and my kids ate it all even though they weren't thrilled about the zoodles. "I guess it was okay" is high praise from my 11 year old.

This sounds so good! I love zoodles and peanut butter so I know already that this one's a winner. I will be making it for sure!

This recipe was AMAZING.  I omitted the bean sprouts, cilantro and green onions (simply because I did not have them!) and also substituted the soy sauce for coconut aminos to make it soy free. My husband was literally laughing at me because I was scarfing it down- I've already been sharing the recipe the last few days.  Can't wait to make this again!!!

Made this today for lunch and it was a big hit. I love zoodles but get tired of just making Italian dishes with them. Everyone loves Thai in my family, so this worked out well. Will definitely make this again.

Just made this, only modified to include zoodles and red peppers (because that's all that's in the fridge). I also used liquid aminos for a GF option. Quite tasty! Thanks for sharing!

Tonight was my first foray into the exciting world of zoodling with this recipe, and it was so exciting and delicious! I used my mandoline for the zucchini and a julienne peeler for the carrots. Next time I'll serve with lime wedges, crushed peanuts, and incorporate some hot pepper slices for my spice-loving family. We loved it!

This recipe was so good that I just had to leave a comment. Since I'm a vegetarian, I swapped out chicken for mushrooms and broccoli. It was incredible. This is the first time I've used my spiralizer, and it was so easy! Thanks for the recipe!!

Just made this for dinner tonight and it is DELICIOUS!!!  Thank you so much for the recipe.

My sauce was so salty! Do coconut aminos have more sodium in them??

I added honey and more ginger, and called it good :0) thanks for the recipe!

The sauce was very salty for me, too. I used gluten-free tamari soy sauce. Going to toss it out and start over. This recipe has potential!

Loved this recipe, except next time I think I would make it without the chicken!  It was plenty filling as a vegan dish!  I especially liked that the veggies and peanut butter were plenty sweet on their own without any added sweetener.

I used the sauce from this recipe in my own Asian meatball zoodle recipe. Thanks for the inspiration! It is delicious and I look forward to trying other recipes of yours.

OMG!!! Thank you!! I absolutely LOVE this! I am diabetic and have been trying to eat more low carb and this was fantastic!!

That looks delicious. I’m dying to try zoodles especially since I eat low carb. I’m sure I can find a low carb Pad Thai sauce to use in the recipe . Thank you.

This recipe is delicious! I made it for my boyfriend last night. The leftovers tasted just as good as it did last night.  I used shrimp instead of chicken and olive oil instead of grape seed oil because that's what I had in my pantry.

Girl, God bless you! This was the best recipe I've made all year! This was great for me bf and I who are trying to eat less carbs. I'm also a super busy girl so the cooking time was just right.

Thanks for restoring my confidence in myself for cooking!

This recipe is amazing! Thank you for sharing it! My boyfriend and I have decided to put it into our weekly rotation! We add a jalapeno or serrano pepper to kick up the spice!

Excellent recipe and delicious dish! I added cubes of tofu and sliced sugar snap peas and will definitely be making this again and again💚

Made this last night. It was amazing can't wait to make it again. So easy an wow what great flavors!

Top 5 zucchini noodles recipe recipes from across the web

The most viewed zucchini noodles recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy Garlic Parmesan Zucchini Noodl...

Pasta Carbonara with Zucchini Noodl...

Thai Peanut Zucchini Noodles [Zoodl...

Zucchini Noodles with Chicken, Spin...

Thai Chicken Zucchini Noodles with ...