GUILT-FREE GARLIC PARMESAN ZUCCHINI NOODLES PASTA
We are in love with this easy zucchini noodles recipe. There's fresh zucchini, tomatoes, basil, parmesan, and garlic. Plus, it only takes 20 minutes to make. Make this with 100% zucchini noodles, or swap half of the zucchini for regular spaghetti for a heartier meal. For a vegetarian option, omit the parmesan cheese, substitute it with your favorite vegetarian-friendly cheese, or use nutritional yeast.
Provided by Adam and Joanne Gallagher
Categories Dinner
Time 20m
Yield Makes 4 Servings
Number Of Ingredients 10
Steps:
- Trim and spiralize the zucchini (see notes below for doing this without a spiralizer). Then cut the spiralized zucchini into long noodles to be about the length of spaghetti.
- Add olive oil, garlic, and the red pepper flakes to a large, deep skillet. Turn to medium heat. When the oil bubbles around the garlic, add the zucchini noodles.
- Toss the noodles with pasta tongs and cook until al dente - they should be wilted but still have a crunch; 5 to 7 minutes. Do not let the noodles cook any longer, or else they will become mushy. As they cook, keep tossing so that all the zucchini noodles have a chance to hit the bottom of the skillet.
- Stir in the tomatoes, basil, and parmesan cheese, and then cook for one minute. Use pasta tongs to transfer the noodles, tomatoes, and basil to a serving dish. Leave the liquid in the skillet.
- Bring the liquid left in the skillet to a simmer.
- Combine cornstarch and cold water in a small bowl, then whisk into the simmering liquid. Cook while whisking until the liquid thickens to a sauce; about 1 minute. Taste the sauce and season with salt.
- Pour the sauce over the zucchini, tomatoes, and basil. Finish with more parmesan cheese on top and serve immediately.
Nutrition Facts : ServingSize 1/4 of the recipe, Calories 197, Protein 10.7 g, Carbohydrate 11.2 g, Fiber 3.4 g, Sugar 1.7 g, Fat 14.3 g, SaturatedFat 3.4 g, Cholesterol 7.2 mg, Sodium 471.4 mg
DEEP-FRIED ZUCCHINI SPIRALS
We have always enjoyed fried zucchini so when I saw the clever way to spiral cut them, I thought why not deep fry them like onion strings. I did and they were a hit! Sprinkle with Old Bay® to make this a perfect side dish for seafood. They can also be served as an appetizer with your favorite dip. The zucchini may be cut into chips if you do not have a spiral slicer.
Provided by SHORECOOK
Categories Side Dish Vegetables Squash Zucchini
Time 20m
Yield 2
Number Of Ingredients 7
Steps:
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Whisk egg and milk together in a bowl; pour into a gallon-size resealable plastic bag. Whisk flour and cornstarch together in another bowl; pour into a separate gallon-size resealable plastic bag.
- Place zucchini spirals into milk mixture, seal the bag, and turn to coat spirals completely. Transfer zucchini to flour mixture, seal the bag, and shake gently to coat completely. Remove spirals from flour mixture and shake gently to remove any excess flour.
- Working in batches, cook zucchini spirals in the preheated oil until golden brown and cooked through, 2 to 4 minutes. Transfer zucchini to a paper towel-lined plate to drain. Sprinkle seafood season over cooked zucchini spirals.
Nutrition Facts : Calories 523.9 calories, Carbohydrate 42.6 g, Cholesterol 93.6 mg, Fat 36.2 g, Fiber 2.3 g, Protein 7.9 g, SaturatedFat 5.2 g, Sodium 322.4 mg, Sugar 2.4 g
ZUCCHINI SPIRALS WITH FRESH VEGETABLE SAUCE
Make and share this Zucchini Spirals With Fresh Vegetable Sauce recipe from Food.com.
Provided by GG 38966
Categories Vegetable
Time 1h10m
Yield 3 serving(s)
Number Of Ingredients 12
Steps:
- Peel the eggplant and cut it into 1/2-inch slices. Lay the slices in a large colander in a single layer, and lightly salt them. Turn them over and salt the other side. Set the colander on a plate, and set aside for about half an hour. This will draw bitterness from the eggplant. (You may skip this step if you don't find eggplant bitter.) After half an hour, rinse the eggplant and chop it into 1/2-inch cubes.
- Heat a large non-stick saucepan, and add the onion and 2 tablespoons water. Cook, stirring, until the onion begins to brown, and then add the eggplant and a little more water. Continue to cook, stirring occasionally, for about 8 minutes, until the eggplant is mostly cooked. Add the squash, bell peppers, and garlic, and continue to cook and stir for 3 more minutes.
- Add the remaining ingredients, except for fresh basil. Cover and cook on low until all the flavors have blended, about 10 minutes. Add the basil and cook for a couple more minutes.
Nutrition Facts : Calories 148.3, Fat 1.1, SaturatedFat 0.2, Sodium 1189.8, Carbohydrate 34.1, Fiber 11.9, Sugar 17.7, Protein 7
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