Low-Carb Zucchini Noodles with Garlic & Lemon
A light and flavorful dish, these garlic lemon zucchini noodles are a healthy alternative to pasta. They’re quick to prepare, full of fresh flavors, and perfect as a side dish or a low-carb main course.
Ingredients
- 2 medium zucchini spiralized
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon red pepper flakes optional, for a spicy kick
- 1/4 cup grated Parmesan cheese optional, for garnish
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon dried oregano optional
Instructions
- Step 1: Spiralize the Zucchini
- Using a spiralizer, turn the zucchini into thin noodles. If you don’t have a spiralizer, you can use a julienne peeler or even a sharp knife to slice thin strips. Once spiralized, place the zoodles in a colander, sprinkle with a pinch of salt, and let them sit for about 10 minutes. This helps to remove excess moisture, preventing the noodles from becoming too watery when cooked. After 10 minutes, gently pat them dry with a paper towel.
- Step 2: Sauté the Garlic
- In a large pan over medium heat, warm the olive oil. Add the minced garlic and cook for about 30 seconds until fragrant. Be careful not to burn the garlic, as it can turn bitter quickly.
- Step 3: Cook the Zoodles
- Add the zucchini noodles to the pan and toss them with the garlic-infused oil. Sauté for 2–3 minutes, just until they become slightly tender but still have some bite. Overcooking can make them mushy, so keep an eye on them.
- Step 4: Add the Lemon Flavor
- Sprinkle in the lemon zest, lemon juice, salt, black pepper, red pepper flakes, and oregano. Toss everything together to evenly coat the zoodles in the zesty seasoning.
- Step 5: Garnish and Serve
- Remove the pan from heat and sprinkle fresh parsley over the noodles. If desired, top with grated Parmesan cheese for extra flavor. Serve immediately as a light main dish or alongside grilled chicken, shrimp, or salmon for a heartier meal.
Notes
Don’t overcook: Zucchini has a high water content, so cooking it for too long can make it soggy. A quick sauté is all it needs.
Salt and drain beforehand: Salting the zoodles and letting them sit before cooking helps remove excess water, keeping them from getting too watery.
Use a good-quality spiralizer: Investing in a quality spiralizer will make the process easier and give you perfect noodle shapes.
Experiment with flavors: This dish pairs well with other add-ins like cherry tomatoes, avocado, or even toasted pine nuts.