Low-Carb Zucchini Noodles
Healthy zucchini noodles with garlic, cherry tomatoes, and parmesan for a light and tasty meal.
10 mins
Prep Time
5 mins
Cook Time
2
Servings
Ingredients
- 2 medium zucchinis
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1/4 cup grated parmesan cheese
- Salt and black pepper to taste
- Fresh basil leaves for garnish
Nutrition Facts
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Instructions
Prepare the zucchini noodles: Use a spiralizer to turn the zucchinis into noodles. If you don’t have a spiralizer, you can use a vegetable peeler to create thin ribbons.
Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
Add the cherry tomatoes to the skillet and cook for 2-3 minutes until they start to soften.
Add the zucchini noodles to the skillet and toss gently with the garlic and tomatoes. Cook for 1-2 minutes, just until the noodles are slightly tender but still crisp.
Season with salt and black pepper to taste. Sprinkle grated parmesan cheese over the noodles and toss lightly to combine.
Garnish with fresh basil leaves and serve immediately while warm.
Chef's Tips
- Avoid Overcooking: Zucchini noodles cook very quickly. Overcooking can make them mushy, so keep the cooking time short.
- Extra Flavor: Add a pinch of red pepper flakes for a spicy kick or a squeeze of lemon juice for brightness.
- Protein Boost: Top with grilled chicken, shrimp, or tofu for a more filling meal.
- Storage: Zucchini noodles are best eaten fresh but can be stored in the fridge for up to 1 day. Reheat gently to avoid sogginess.
- Variations: Try adding other veggies like bell peppers, mushrooms, or spinach for extra nutrients.
