Easy Zucchini Noodle Pasta Recipe that’s perfect for your biggest pasta cravings.
These zucchini noodles are so quick to make and they can be eaten cold or cooked.
I can’t eat gluten thanks to autoimmune disease, luckily these zucchini noodles hit the spot to satisfy my pasta cravings.
We prefer to eat them cooked with garlic sauce but we have also used tomato meat sauce.
The tomato and meat sauce really gives you the feel of eating spaghetti if that’s what you are going for.
This meal is also low-carb and very inexpensive since you can always seem to find fresh zucchini for next to nothing.
Easy Keto Zucchini Noodle Recipe
You will need a spiralizer for this recipe. It’s very difficult to make the noodles thin enough with just a knife…and it would take forever.
Having a spiralizer around is great for other veggies like sweet potatoes too!
Preparing the Zucchini Noodles
Zucchini is very full of water. Often people try to cook zucchini and end up with a pan full of watery food.
To avoid this, you need to pay the zucchini noodles out on paper towels after you spiralize and generously salt the noodles.
The salt will pull out the water in the noodles and get absorbed by the paper towels.
You can’t skip this step or you will have a watery finished product.
Zucchini Noodle Recipe Variations:
There are many ways to change this recipe!
Here are some ideas you can do with your zucchini noodles.
- Add vegan pesto
- Add cooked chicken
- Add shrimp
- Eat the zucchini and tomatoes raw
- Switch out the thyme for basil
- Try your favorite tomato sauce
Below is our favorite way to eat the zucchini noodles!
Looking for more low carb recipes? Try our Instant Pot Chicken Soup Recipe!
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Description
These healthy low-carb zucchini noodles are ready in just 3 minutes. Fresh bright flavors will make this dish a family favorite.
- 1 large zucchini or several small zucchinis.
- 1 clove of garlic diced
- 2 tablespoon of olive oil
- 1 small branch of thyme
- 1 cup cherry tomatoes
- Spiralize zucchini to the desired amount.
- Salt zucchini and lay on paper towels
- Heat up olive oil in a skillet with garlic
- Add in cherry tomatoes and cook until they pop
- Add in zucchini noodles and cook 3 minutes while stirring
- Top with more fresh herbs
- Enjoy!!
Notes
- This dish can be eaten cold with uncooked zucchini and tomatoes.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
Nutrition
- Serving Size: 1
- Calories: 144
- Sugar: 5 g
- Sodium: 103 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 31 mg
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