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Lemon Garlic Zucchini Noodles
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!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Calories 295 kcal
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
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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).
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Heat a 10-12 inch frying pan on med-high heat, and when it is hot add the olive oil.
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Add the onion, and sauté for a few minutes until starting to become translucent.
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Add the garlic and butter. Stir, cooking just for a minute so as not to burn it.
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Add lemon juice, zest, red pepper flakes, black pepper, salt, and ½ of the broth. Stir.
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Cook for a few minutes and reduce by ⅓.
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Add the remaining broth and let cook 2 or 3 minutes. Taste and adjust seasonings.
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Add the noodles and gently stir to coat with the sauce.
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Cook for 3-5 minutes, until tender (they will still have a little crunch, they are not noodles!).
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Stir in the Parmesan cheese.
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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.