ZUCCHINI 'NOODLES' RECIPE | ALLRECIPES
A tasty and fairly simple way for people on a gluten-free or wheat-free diet to enjoy a noodle dish. I usually use 4 zucchini and 2 summer squash for a colorful mix.
Provided by Becka
Categories Side Dish Vegetables Squash Zucchini
Total Time 45 minutes
Prep Time 35 minutes
Cook Time 10 minutes
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cut zucchini into thin, noodle-like strips (a mandoline works well for this). Toss with the 2 teaspoons salt, and place in a colander to drain for 30 minutes.
- Bring a pot of water to boil. Add zucchini; cook for one minute. Drain; rinse immediately with cold water to stop cooking.
- Heat margarine in a large skillet over medium high heat. Add zucchini and garlic; cook and stir until just tender, about 5 minutes. Season to taste with salt and pepper. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 140.7 calories, CarbohydrateContent 10.4 g, CholesterolContent 4.4 mg, FatContent 9.9 g, FiberContent 3.2 g, ProteinContent 5.6 g, SaturatedFatContent 2.4 g, SodiumContent 1361.8 mg, SugarContent 5.2 g
SHRIMP SCAMPI ZOODLES RECIPE | EATINGWELL
Classic garlicky shrimp scampi gets a low-carb makeover in this easy dinner recipe. Zucchini noodles, also known as "zoodles," are a healthier alternative to traditional pasta--they mimic the texture of pasta while taking on the flavor of whatever sauce you serve them with. Make sure you salt and drain the zoodles, otherwise your final dish will be soupy and the flavor will be diluted.
Provided by Carolyn Casner
Categories Healthy Zucchini Noodle Recipes
Total Time 30 minutes
Number Of Ingredients 12
Steps:
- Using a spiral vegetable slicer or a vegetable peeler, cut zucchini lengthwise into long, thin strands or strips. Place the zucchini noodles in a colander and toss with 1/4 teaspoon salt. Let drain for 15 to 30 minutes, then gently squeeze to remove any excess liquid.
- Meanwhile, heat butter and 1 tablespoon oil in a large skillet over medium-high heat. Add garlic and cook, stirring, for 30 seconds. Carefully add wine and bring to a simmer. Add shrimp and cook, stirring, until the shrimp are pink and just cooked through, 3 to 4 minutes. Remove from heat and add lemon juice, parsley, pepper and the remaining 1/4 teaspoon salt; stir to combine. Transfer to a large bowl and set aside.
- Heat the remaining 1 tablespoon oil in the skillet over medium-high heat. Add zucchini and gently toss until hot, about 3 minutes. Pour the shrimp mixture over the zucchini and gently toss to combine. Serve sprinkled with Parmesan and a squeeze of lemon.
Nutrition Facts : Calories 286 calories, CarbohydrateContent 8.1 g, CholesterolContent 201.4 mg, FatContent 15.4 g, FiberContent 2 g, ProteinContent 27.4 g, SaturatedFatContent 5.7 g, SodiumContent 530.4 mg, SugarContent 4.7 g
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Category Vegetables
- In a large skillet over medium heat, melt margarine. Add garlic, zucchini, salt, and pepper and cook 6 to 8 minutes, or until tender. Sprinkle with Parmesan cheese just before serving.
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