Zucchini Noodles with Parmesan, Mint and Lemon Vinaigrette
I love making zucchini noodles. It's even quicker than boiling pasta.
Prep Time15 minutes mins
Cook Time2 minutes mins
Total Time17 minutes mins
Course: Dinner
Cuisine: Italian
Servings: 2 servings
- 2 tablespoons olive oil
- 3 large zucchini
- 2 yellow squash
- 1 yellow onion thinly sliced
- 4 cloves garlic roughly chopped
- kosher salt and freshly cracked black pepper to taste
- red pepper flakes to taste
- Shaved parmesan cheese to serve
- Fresh mint leaves
Lemon vinaigrette
- 1 lemon juiced
- 2 teaspoons champagne vinegar
- ⅓ cup olive oil
- kosher salt to taste
Using a spiralizer, spiralize the zucchini and squash into noodles.
Heat a large nonstick skillet over medium heat. When hot add the olive oil, onions and garlic and cook until fragrant, about 1 to 2 minutes.
Add the zucchini noodles to the onion and garlic mixture and sauté for 1-2 minutes. Season with salt, pepper and red pepper flakes. Toss to combine.
Dust the top of the noodles with parmesan cheese and fresh mint leaves serve. Toss with a tiny bit of the lemon vinaigrette and serve. Save remaining lemon vinaigrette for another salad.
Serve it alongside some grilled salmon or shrimp and it’s the perfect quick and easy meal that’s HEALTHY!
Calories: 571kcal | Carbohydrates: 28g | Protein: 8g | Fat: 52g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 37g | Sodium: 72mg | Potassium: 1462mg | Fiber: 8g | Sugar: 15g | Vitamin A: 994IU | Vitamin C: 121mg | Calcium: 115mg | Iron: 3mg