Easy Zucchini Noodles (Zoodles) Recipe

Recipe: Easy Zucchini Noodles (Zoodles)

I recently purchased a new Uberchef combo julienne and peeler kitchen gadget. Eager to use it, I bought some zucchinis so I could make zucchini noodles with it, hassle-free. The julienne/peeler combo was less than $13 – totally worth it for the time you save in the kitchen! I love eating zoodles as a substitute for actual pasta noodles because zucchini noodles are far lower in calories and carbohydrates. They can be just as satisfying if you season them correctly.

Below, I’ve added a comparison chart between 4oz of cooked zucchini and 4oz of cooked spaghetti noodles, both without salt. As you can see below, zucchini noodles are pretty guilt-free in my opinion. As a small meal or snack, I will typically combine 4oz of zoodles with 4-5oz of lean protein with some olive oil, crushed red pepper, and lemon or vinegar.

Zucchini Noodles vs. Spaghetti Noodles Nutrition Facts

Recipe Ingredients

• 2 zucchini
• 4 cloves of garlic
• 1 tbsp olive oil
• 1/4-1/2 lemon
• cooking pray
• salt and pepper to taste
• crushed red chili pepper to taste

Easy Zucchini Noodles (Zoodles) Recipe Instructions

Preparation

1. Mince garlic
2. Cut 1/4-1/2 lemon wedge
3. Cut off ends of zucchini
4. Prepare zucchini julienne (If you have a device, use it! Doing it manually sucks.)

Cooking

1. Coat skillet with cooking spray on medium-high heat
2. Let skillet heat, then saute garlic for 30 seconds
3. Add zucchini noodles and saute until soft
4. Add crushed red chili pepper while sauteing zoodles (if desired)
5. Remove from heat and place in bowl
6. Add 1 tbsp of olive oil
7. Squeeze juice of 1/4-1/2 lemon wedge (I like it sour, so I used half a lemon.)
8. Add coarse ground pepper and salt to taste

   

   

   

   

   

   

   

Ting Wang

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