Jumping on the bandwagon with this recipe for lemon Parmesan zoodles, that packs a punch of flavor, without the extra calories and carbs.
I’m a huge fan of pasta. There’s nothing like a huge plate of pasta with red sauce, white sauce, aioli, or just about any style. I’ve written about some of my favorites on this blog. However, today I tried making a healthier version, by creating lemon Parmesan zoodles, which is not a pasta dish at all, but if you are looking for a lower carb version, this one works pretty well.
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I’m sure you’ve heard the term zoodles by now. They are simply zucchini noodles made with a spiralizer. I don’t have a spiralizer, but this idea is so popular it has made its way to the produce section of Trader Joes. Pretty easy and convenient.
In fact this entire dish can be made in about 10 – 15 minutes, especially if you’ve already purchased the zoodles.
Just like a restaurant salad, feel free to add some protein like this piece of salmon on top.
If you grow zucchini then you probably have more than you can possibly eat, as most have huge crops with this vegetable. Making zoodles would certainly add a new spin on ways to eat it all up.
Though I really enjoyed heating the zoodles and treating them like a typical pasta dish, I also think they would make an excellent cold pasta-like salad, with a nice vinaigrette in the summer.
Lemon Parmesan Zoodles
- 1 pound zoodles
- 2 cloves garlic, crushed or grated
- 1/4 cup olive oil
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest (1 lemon)
- 1 tablespoon fresh basil
In a hot pan add the olive oil.
Reduce heat to medium and add garlic.
Add zoodles and stir until heated through. About 2-3 minutes
Add lemon juice and zest.
Add cheese and basil. Stir well and serve immediately.