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Lemon Garlic Zucchini Noodles

A close-up shot of a plate filled with lemon garlic zucchini noodles, sprinkled with red pepper flakes.
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A quick and easy low-carb pasta alternative featuring fresh zucchini noodles tossed with bright lemon and savory garlic.

Ingredients

Scale
  • 2 medium zucchinis
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • Salt, to taste
  • Black pepper, to taste
  • Optional: Red pepper flakes, for heat
  • Optional: Grated Parmesan cheese, for serving

Instructions

  1. Wash the zucchinis and trim the ends.
  2. Use a spiralizer to create noodles from the zucchinis. If you don’t have a spiralizer, you can use a julienne peeler or a mandoline slicer.
  3. Heat the olive oil in a large skillet over medium heat.
  4. Add the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
  5. Add the zucchini noodles to the skillet.
  6. Toss the noodles with the garlic and oil. Cook for 2-3 minutes, stirring occasionally, until the noodles are tender-crisp. Avoid overcooking, as they can become watery.
  7. Stir in the fresh lemon juice.
  8. Season with salt and black pepper to taste. Add red pepper flakes if desired.
  9. Serve immediately. Top with Parmesan cheese if using.

Notes

  • To prevent soggy zoodles, do not overcook them. Cook them just until they are tender-crisp.
  • You can also lightly salt the zoodles and let them sit in a colander for 10 minutes to draw out excess moisture before cooking. Pat them dry with a paper towel.
  • This dish is best served immediately after cooking.

Nutrition

Find it online: https://gourmetgaze.com/lemon-garlic-zucchini-noodles/