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Creamy Zoodles

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25min

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4 servings

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These creamy zucchini noodles, or "zoodles," are a delicious and healthy alternative to traditional pasta. The zoodles are tossed in a light, creamy sauce made with garlic, lemon, and Parmesan cheese for a satisfying side dish or vegetarian main course.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
2 g
4 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Milk

Ingredients

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Steps

Read instructions and get ready to cook

1
Prepare zucchini

Wash the zucchini and trim the ends. Using a spiralizer or vegetable peeler, cut the zucchini into long, thin noodles.

2
Prepare garlic and lemon

Peel and mince the garlic. Zest the lemon and juice one half of it.

3
Heat oil

In a large skillet, heat the olive oil over medium heat.

4
Sauté garlic

Add the minced garlic to the hot oil and sauté until fragrant, about 30 seconds.

5
Add zoodles

Add the zucchini noodles to the skillet and cook, tossing occasionally, until they are tender but still slightly crisp, about 3-4 minutes.

6
Add cream and cheese

Pour the heavy cream into the skillet and sprinkle with the grated Parmesan cheese. Stir to combine and cook until the sauce thickens slightly, about 2-3 minutes.

7
Add lemon and seasonings

Stir in the lemon zest, lemon juice, salt, and black pepper. Toss to coat the zoodles evenly with the sauce.

8
Serve

Remove the skillet from heat and transfer the creamy zoodles to a serving dish. Serve hot as a side dish or vegetarian main course.

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