Lemon Garlic Zoodles

$- 4 medium zucchini, spiralized into zoodles - 3 tablespoons olive oil - 4 cloves garlic, minced - Zest of 1 lemon - 2 tablespoons lemon juice - 1 teaspoon red pepper flakes - Salt and pepper to taste - ¼ cup freshly grated Parmesan cheese (optional) - Fresh basil leaves for garnish You can add extra flavor with optional ingredients. Try sun-dried tomatoes for a sweet touch. Fresh parsley also works well for added color. If you want protein, grilled chicken or shrimp boosts nutrition. Lemon Garlic Zoodles are healthy and low in calories. One serving has about 150 calories. This dish is rich in vitamins A and C. Zucchini is high in fiber, helping with digestion. Olive oil provides healthy fats, while garlic adds antioxidants. If you add Parmesan, it boosts calcium. This dish is filling but light, perfect for a healthy meal. {{ingredient_image_1}} First, you need to spiralize the zucchini. Use a spiralizer or a julienne peeler. You want nice, long zoodles. After spiralizing, place them on a clean kitchen towel. This helps soak up extra moisture. Zucchini has a lot of water, and we don’t want soggy zoodles! Next, grab a large skillet and heat the olive oil over medium heat. Once hot, add the minced garlic. Sauté it for about 1-2 minutes. You want it fragrant but not browned. If it browns, it will taste bitter. Now, toss in your zoodles. Cook them for about 3-4 minutes. Gently stir to mix them with the garlic and oil. After that, add the lemon zest, lemon juice, and red pepper flakes. This will give it a bright flavor. Season with salt and pepper to taste. Mix well so all zoodles get coated. Continue cooking for another 2-3 minutes. Look for tender zoodles that are still a bit firm. This keeps them from being mushy. When the zoodles are ready, remove the skillet from heat. If you want, sprinkle freshly grated Parmesan cheese on top. Toss gently to combine it with the zoodles. This adds a rich flavor. Serve your Lemon Garlic Zoodles right away. Garnish with fresh basil leaves for a pop of color and taste. Enjoy! When selecting zucchini, look for firm ones. They should have smooth skin and bright color. Avoid any with soft spots or blemishes. Smaller zucchini tend to have a sweeter taste and better texture. Aim for medium-sized zucchini, about six to eight inches long. Garlic can make or break this dish. Use fresh garlic for the best taste. Mince it finely to release its full flavor. Sauté it gently in olive oil. This step brings out its rich aroma without burning it. Stir the garlic for one to two minutes, just until fragrant. Serve your lemon garlic zoodles warm and fresh. They pair well with grilled chicken or shrimp. For a light meal, enjoy them as is. You can also top them with freshly grated Parmesan cheese. A sprinkle of fresh basil adds a pop of color and flavor too. Pro Tips Choose Fresh Zucchini: Opt for firm, shiny zucchini with a vibrant color for the best flavor and texture in your zoodles. Adjust the Garlic: If you're a garlic lover, feel free to add more minced garlic for an extra kick of flavor. Don’t Overcook the Zoodles: Keep an eye on the cooking time; zoodles should be tender yet still have a slight crunch to prevent them from becoming mushy. Garnish for Flavor: Fresh basil not only adds color but also enhances the dish's flavor profile, so don't skip this step! {{image_2}} You can easily make Lemon Garlic Zoodles vegan. Just skip the Parmesan cheese. Instead, use nutritional yeast for a cheesy flavor. This keeps the dish light yet tasty. You can also add more veggies like bell peppers or spinach for extra nutrition. These additions boost your meal and keep it plant-based. Want to make your zoodles heartier? Add protein! Cooked chicken or shrimp works well. They soak up the lemon and garlic flavor. Tofu is a great option, too. Just make sure to press it first to remove excess water. Cut it into cubes and sauté it in the pan before adding the zoodles. This adds texture and makes it filling. This dish is naturally gluten-free. Zoodles are made from zucchini, so they fit right in. If you want more bulk, serve them with gluten-free pasta. You can mix them together for a fun twist. Just check the labels on any sauces or added ingredients to ensure they are gluten-free. Enjoy your meal without worry! After you enjoy your Lemon Garlic Zoodles, store leftovers in a sealed container. Keep them in the fridge for up to three days. Make sure to let the zoodles cool before sealing. This keeps them fresh and tasty for your next meal. You can freeze zoodles, but they lose some texture. To freeze, spiralize the zucchini first. Then, blanch them in boiling water for one minute. After blanching, cool them in ice water. Drain and pat dry. Store in a freezer bag, removing as much air as possible. Zoodles can last up to three months in the freezer. To reheat your zoodles, use a skillet over medium heat. Add a bit of olive oil and toss in the zoodles. Heat for about three to five minutes. Stir gently to avoid sogginess. You can also use a microwave. Place zoodles in a microwave-safe dish. Heat for 1-2 minutes, stirring halfway. Enjoy your zoodles warm and flavorful! Yes, you can make Lemon Garlic Zoodles ahead of time. I suggest cooking them for about 80% of their cooking time. This keeps them firm. After cooking, let them cool. Store them in an airtight container in the fridge. They will last for up to three days. When you are ready to serve, just reheat them in a skillet for a few minutes. If you don’t have zucchini, you can use other veggies. Spaghetti squash works well. You can also try carrots or cucumber. They both have a nice crunch. Just spiralize or julienne them like you would zucchini. Each option will give a unique twist to the dish. To keep zoodles from becoming soggy, start by draining them. After spiralizing, place them on a clean kitchen towel. Let them sit for a few minutes to absorb moisture. Also, cook them quickly over medium heat. Avoid overcooking, as they can soften fast. Lastly, add the sauce just before serving to keep them fresh. In this post, I shared how to make Lemon Garlic Zoodles. We covered key ingredients, step-by-step cooking, and helpful tips. I also discussed variations, storage methods, and answered common questions. You can enjoy this dish in many ways. It is simple, healthy, and packed with flavor. I hope you feel inspired to try making your own zoodles soon!$

A light and refreshing dish made with spiralized zucchini, garlic, and lemon.

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Prep Time 10

Cook Time 5

Total Time 15

Course Main Course

Cuisine Italian

Servings 4

Calories 150 kcal

Ingredients

4 medium zucchini, spiralized into zoodles
3 tablespoons olive oil
4 cloves garlic, minced
1 lemon zest
2 tablespoons lemon juice
1 teaspoon red pepper flakes
to taste salt and pepper
¼ cup freshly grated Parmesan cheese
for garnish fresh basil leaves

Instructions

Start by spiralizing the zucchini using a spiralizer or a julienne peeler. Set the zoodles aside on a clean kitchen towel to absorb any excess moisture.
In a large skillet, heat the olive oil over medium heat.
Add the minced garlic to the skillet and sauté for about 1-2 minutes, until fragrant but not browned.
Stir in the zoodles and cook for approximately 3-4 minutes, tossing gently to combine with the garlic and olive oil.
Add the lemon zest, lemon juice, and red pepper flakes to the skillet. Season with salt and pepper to taste, then stir well to coat the zoodles evenly.
Continue cooking for an additional 2-3 minutes until the zoodles are tender but still al dente.
Remove from heat and, if desired, sprinkle with freshly grated Parmesan cheese. Toss gently to combine.
Serve immediately, garnished with fresh basil leaves.

Notes

Adjust red pepper flakes for desired spice level.

Keyword gluten-free, healthy, vegetarian, zoodles