Zucchini Noodles with Parmesan

Today I’m featuring a riff on my sister’s Zucchini Ribbons by spiralizing my summer squash and serving up these Zucchini Noodles with Parmesan! 

Zoodles (AKA Zucchini Noodles) make an outstanding gluten-free, low-carb substitute for classic spaghetti noodles. Sauteing them in butter, olive oil, and garlic infuses delicious flavor plus adding some herbs make them a delicious side dish.

Why You Must Make

• If you own a spiralizer, julienne peeler, mandoline, or food processor with the spiralizer attachments.
• I have to admit I purchased a spiralizer over a year ago. It still sits unopened in my pantry gathering dust. When OXO offered to send me their (affiliate link) Hand-Held Spiralizer, I jumped at the chance.A compact version that I could store in a drawer seemed like it would get much more action (it couldn’t get any less!!!).
• Zoodles, a relatively new term combining the words zucchini and noodles, have hit the foodie world by storm. Cutting zucchini into noodles is a healthy, low-carb alternative to pasta and folks have been topping them with myriad sauces and utilizing them in salads and more.

Ingredient Notes

• Kitchen Staples – Butter, Olive Oil, Kosher Salt, Minced Garlic
• Summer Squash – I used both zucchini and yellow summer squash. No need to peel. Straighter squash is easier to spiralize.
• Lemon Juice – Squeeze half a lemon. The quality of freshly squeezed juice is better quality than what’s on the grocery shelves.
• Cherry Tomatoes, halved or Diced Red Bell Pepper – Add nice color and flavor to the dish.
• Fresh Herbs – Add thyme leaves or thin strips of basil for a boost of freshness.
• Parmesan Cheese – Use real Parmesano Reggiano, not the green can. Adds umami, the savory sense of taste.
   

Recipe Tips

• To make your zoodles, cut off the ends of the squash, leaving on the peel for color, then insert a cut end into the coring blade and twist to start the process.
• After you spiralize, pat the veggies dry so they don’t steam when you saute them.
• Cut some of the longer strands to make them a more manageable length for eating.
• Use a non-stick frying pan and within minutes this side dish is ready to roll.
• Use both zucchini and yellow summer squash for a nice variation in color. Remember, we eat with our eyes first.
• In no time at all, you’ll have bowlful of spiralized zucchini and summer squash ready to saute.

How to Make 

These Zucchini Noodles AKA Zoodles were a snap to make! Cut the ends off the squash, insert the cut end into the coring blade, then twist to start the process. In no time, you’ll have a bowlful of spiralized zucchini and summer squash ready to saute. Here is a bit more info plus a few tips, courtesy of OXO:

• The spiralizer creates uniform, curly noodles from zucchini, cucumbers, and other long vegetables.
• The open-blade design also accommodates round vegetables like regular or sweet potatoes.
• The food holder keeps hands safe and acts as a cap for safe storage.
• The handle on the food holder is easy to hold and turn down to the end of the vegetables.
• Non-slip grip for comfortable spiralizing.
• Great for making curly fries, frittatas, desserts and more.
• Easy to clean and dishwasher safe.
• Perfect for low-carb, diabetic, or gluten-free diets.
• Creates fun garnishes for salads or meal toppings.

Frequently Asked Questions

You May Also Like

• Homemade Pasta Sauce – Serve over zoodles.
• Chocolate Zucchini Bundt Cake
• Cinnamon Zucchini Muffins
• Pineapple Coconut Zucchini Bread
• Plus, all my Best Healthy Recipes

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The Recipe:

Zucchini Noodles with Parmesan

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Yield 3 servings

A healthy, delicious way to enjoy summer squash!

Ingredients

• 2-3 medium summer squash (zucchini and yellow summer squash), straighter is easier to spiralize
• 1 tablespoon each butter & olive oil
• 1 large clove of garlic, minced
• Juice of ½ lemon
• Cherry tomatoes, halved or diced red bell pepper, optional
• A generous pinch or two of kosher salt
• Fresh thyme leaves or thin strips of fresh basil
• Shaved or grated Parmesan cheese

Instructions

1. Using your Hand-held Spiralizer make squash "noodles," cutting long pieces in halves or thirds as needed.
2. In a large saute pan melt the butter, add the olive oil and garlic. Saute briefly to infuse the garlic flavor.
3. Add the squash noodles, tomatoes or red bell pepper if using, and turn to coat with the butter and oil, and gently cook until heated through - just a few minutes.
4. Squeeze the lemon on top and sprinkle with salt. Toss with Parmesan, fresh herbs and serve.

Nutrition Information:

Yield:

3

Serving Size:

1
Amount Per Serving: Calories: 211Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 12mgSodium: 204mgCarbohydrates: 30gFiber: 6gSugar: 21gProtein: 4g

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Disclosure: OXO provided me this product to review. I was not paid or compensated to write this post. All opinions are my own and do not necessarily reflect the views of OXO.