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Garlic and Parmesan Zucchini Zoodles

June 13, 2015

 

Yields:  about 2 cups

Prep Time:  10 minutes      

Total Time:  20 minutes

 

Such a simple side dish or easy lunch, these zucchini “zoodles” are filled with vitamin C an antioxidant which helps keep the immune system strong.  Additionally, zucchini is low in calories and is a great source of potassium, which is beneficial for keeping our electrolytes in balance and assisting in normal cell function.

 

Ingredients

2 large zucchinis

1 tablespoon olive oil

1/2 tablespoon butter

1/2 teaspoon salt

1 clove garlic, minced

1 teaspoon freshly squeezed lemon juice

2 tablespoons grated Parmesan cheese

 

Directions

1. Heat 1 tablespoon olive (or avocado oil) and 1/2 tablespoon butter in a sauté pan on medium to high heat.  Using a spiralizer, shred the zucchini into the pan. 

 

2. Add garlic, salt and lemon.  Sauté until soft and thoroughly cooked, about 7-10 minutes.  Remove from heat, sprinkle with a shredded Parmesan cheese, and enjoy!

 

I’ve had a spiralizer for a bit now, and we’ve made everything from sweet potato shoestring fries (definitely a must try!) to beet spirals, and for some reason the zucchini noodles have been pushed down to the bottom of the list.  However, I was looking for a vegetable for our dinner, and two lonely zucchinis stared back at me from the almost-empty fridge. 

 

 

It’s hot, and so I didn’t want to start the oven for zucchini and Parmesan chips, so I got out the spiralizer and went to work.  The ingredients are so simple, yet each is important, no matter how small the amount.  The lemon juice rounds out the bit of garlic, and the salt helps flavor and soften the zucchini.  I use both olive oil and butter because the olive oil is lighter and compliments the zucchini.  However, the butter has a richer flavor and helps add some savory elements to the otherwise lighter zucchini and olive oil.  These noodles can be eaten plain, or tossed with extra vegetables (and maybe a little more Parmesan…)

 

*This recipe was originally published June 13, 2015.  It has been updated and republished July 18, 2018, and the original publishing date is listed.

 

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