Zucchini Noodles - Jessica Gavin https://www.jessicagavin.

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Zucchini Noodles
Prep: 5 mins Cook: 6 mins Total Time: 11 mins
Yield: 4 servings Course: Side Cuisine: American
Calories: 67kcal Author: Jessica Gavin

Learn how to make healthy zucchini noodles with this easy 15-minute
recipe! A step-by-step guide to the process of spiralizing and cooking
zoodles to create a tasty gluten-free pasta.

Ingredients Instructions
2 large zucchini Wash the zucchini and cut off the ends.
1 tablespoon (15 ml) extra- Place zucchini in the handheld or countertop spiralizer unit.
virgin olive oil Select the cut size on the unit and cut noodles.
1 teaspoon minced garlic
Heat 1 tablespoon of olive oil in a large saute pan or skillet
kosher salt as needed for
over medium heat.
seasoning
black pepper as needed for Once the oil is hot, add one teaspoon garlic and saute for 30
seasoning seconds.
1 tablespoon parmesan Add the zucchini noodles and saute for 5 minutes, until just
cheese grated tender and al dente.
1 teaspoon minced parsley Taste the noodles and season with salt and pepper as
needed.
Special Equipment
Garnish zucchini noodles with parmesan cheese and parsley.
Spiralizer
Cheese Grater
Skillet

Notes
The noodles can also be cut into thin 1/4-inch wide strips using a chef's knife if a spiralizer is not
available.
Double the recipe if you're making more of an entree-sized serving 4 people, instead of as a side
dish of zucchini noodles.
MAKE IT WHOLE30, VEGAN and DAIRY FREE: Omit the parmesan cheese and use sea salt.

Nutrition
Calories: 67kcal | Carbohydrates: 6g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g
| Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 48mg | Potassium: 428mg | Fiber: 2g | Sugar:
3g | Vitamin A: 350IU | Vitamin C: 38.8mg | Calcium: 50mg | Iron: 0.5mg

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2 of 2 29-Jun-21, 10:46