Light & Easy: Garlic Parmesan Zucchini Noodles!

While I believe that life is all about balance, I try and keep MOST of my meals on the healthier side. I’m lucky because I love to cook, so it’s easy for me to try out new recipes and be adventurous. But I know that is definitely not the case for everyone! So step on up: easy zucchini noodles!

I realize that zucchini noodles don’t necessarily sound as appetizing as a plate of pasta from your favorite Italian restaurant, but I promise they are pretty darn good! I refuse to lie and say that they taste just like pasta to me: they don’t. BUT, they are still tasty when you’re looking to enjoy the sensation of pasta without all the fat, carbs, etc.

I happen to own both a spiralizer and a julienne peeler that I use for zucchini noodles. Both work very well, but I went with the peeler for this recipe out of ease and quick clean up.

I am a pasta freak, so for me, subbing zucchini for noodles every so often is pretty necessary. I still use a bit of real butter and lots of garlic to give it a ton of flavor as that’s what’s most important to me.

 

Ingredients:

•3-4 medium zucchini
•2 tbs butter
•3-4 cloves garlic, minced
•1/3 cup chicken broth
•1/4 cup shredded Parmesan cheese

Instructions:

Start by rinsing your zucchini with water to clean off any imperfections/dirt.

Now you’re ready to peel! If you don’t like the skin, you can peel it off in ribbons to discard. Otherwise, just start Julienne peeling the zucchini into noodles.

Make sure to stop once you hit the seeds as we won’t be using that inner part.

I peeled my zucchini on my lunch break from work. So once my zucchini were Julienned, I put them in a ziploc baggie and added a paper towel to help soak up extra mositure, then popped the bag in the fridge. (You can skip this step though and just blot the noodles a bit with a paper towel before cooking).

Melt the butter in a medium pan over medium heat and add the minced garlic, stirring often.

Once the garlic is fragrant and golden, add in the chicken broth and let it warm through.

Then add the zucchini noodles!

Toss to coat and add shredded parmesan.

Let it all heat together for 4-5 minutes, then plate it up and enjoy!

You can also add cooked chicken, shrimp, tofu, or anything you like to add a little extra protein!

 

Light & Easy: Garlic Parmesan Zucchini Noodles!
Serves 2
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Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Ingredients
  1. 3-4 medium zucchini
  2. 2 tbs butter
  3. 3-4 cloves garlic, minced
  4. 1/3 cup chicken broth
  5. 1/4 cup shredded Parmesan cheese
Instructions
  1. Start by rinsing your zucchini with water to clean off any imperfections/dirt.
  2. Now you're ready to peel! If you don't like the skin, you can peel it off in ribbons to discard. Otherwise, just start Julienne peeling the zucchini into noodles.
  3. Make sure to stop once you hit the seeds as we won't be using that inner part.
  4. I peeled my zucchini on my lunch break from work. So once my zucchini were Julienned, I put them in a ziploc baggie and added a paper towel to help soak up extra mositure, then popped the bag in the fridge. (You can skip this step though and just blot the noodles a bit with a paper towel before cooking).
  5. Melt the butter in a medium pan and add the minced garlic, stirring often.
  6. Once the garlic is fragrant and golden, add in the chicken broth and let it warm through.
  7. Then add the zucchini noodles!
  8. Toss to coat and add shredded parmesan.
  9. Let it all heat together for 4-5 minutes, then plate it up and enjoy!
  10. *You can also add cooked chicken, shrimp, tofu, or anything you like to add a little extra protein!
Actively Anna http://www.activelyanna.com/

 

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