Zucchini Noodles with Parmesan, Mint and Lemon Vinaigrette
I love making zucchini noodles. It's even quicker than boiling pasta.
Servings: 2 servings
Ingredients
- 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
Instructions
- 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.
Notes
Serve it alongside some grilled salmon or shrimp and it’s the perfect quick and easy meal that’s HEALTHY!
Nutrition
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