Lemon Garlic Zucchini Noodles

Zoodles! If you haven't already joined the many thousands of people who are in their kitchens happily turning out zucchini noodles, this is your call to action! Make some zoodles, and then make my Lemon Garlic Zucchini Noodles! They are terrific! As the name implies, they are lemony, garlicky, and healthy!

Zoodles can be eaten raw, as in a salad, or cooked. You can add zoodles to a soup after the soup has finished cooking, and the heat from the soup will cook them just enough.

You can spiralize so many things: zucchini, butternut squash, beets, apples, potatoes, and more! I think my sister needs one... What a fun gift!

This Lemon Garlic Zucchini Noodle recipe is really easy and is ready in about 25 minutes! A nice choice for your weeknight veg, or Meatless Monday!

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Lemon Garlic Zucchini Noodles

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

The wonderful and healthy world of Zoodles! This Lemon Garlic Zucchini Noodles recipe is a satisfying main vegetarian dish, as well as a tasty vegetable side dish. Plenty of flavor, a hint of spice, and no guilt!

Course: Vegetarian

Cuisine: American

Keyword: Lemon Garlic Zoodles

Servings: 2

Calories: 295 kcal

Author: Sandy Clifton

Ingredients

• 2 Medium Zucchini, spiralized
• 1 Tbsp Olive Oil
• 1 Small Sweet Onion, sliced in half rings
• 3 cloves Garlic
• 1 Tbsp Butter
• Zest of ½ of a Lemon, about 1 Tbsp
• Juice of ½ of a Lemon, about 2 Tbsp
• ¼ tsp Red Pepper Flakes (½ tsp for spicy)
• ½ tsp Kosher Salt
• ¼ tsp Black Pepper
• 1 ½ cups Vegetable Broth
• ½ cup Parmesan Cheese grated, plus some for garnish
• Parsley for garnish

Instructions

Spiralize 2 Medium Zucchini

1. Cut the ends off of the zucchini and fit one on the spiralizer. Turn the handle while exerting a little pressure to keep it on the spiralizer. When the noodles will come out, place in a bowl lined with a paper towel (to absorb excess water from the zucchini).
2. Heat a 10-12 inch frying pan on med-high heat, and when it is hot add the olive oil.
3. Add the onion, and sauté for a few minutes until starting to become translucent.
4. Add the garlic and butter. Stir, cooking just for a minute so as not to burn it.
5. Add lemon juice, zest, red pepper flakes, black pepper, salt, and ½ of the broth. Stir.
6. Cook for a few minutes and reduce by ⅓.
7. Add the remaining broth and let cook 2 or 3 minutes. Taste and adjust seasonings.
8. Add the noodles and gently stir to coat with the sauce.
9. Cook for 3-5 minutes, until tender (they will still have a little crunch, they are not noodles!).
10. Stir in the Parmesan cheese.
11. Remove to a serving bowl and garnish with parsley and more Parmesan to taste.

Recipe Notes

If you don't have a spiralizer, you can thinly slice the zucchini.