Zucchini noodles are so versatile that you can eat them with almost any sauce, pesto or cheese they like. They are also so easy to make, you can easily whip up a batch in 15 minutes.
I’m a big fan of zucchini noodles because they are good for you, they are quick to make and they are very tasty. In fact, if I had to make a one star rating system for all foods based on health and taste I would give the top spot to zucchini noodles.
When it comes to delicious, nutritious and easy-to-make noodles, nothing beats the combination of zucchini noodles and a delicious homemade parmesan cheese sauce. The secret is in the combination of nutrients.
Zucchini noodles are extremely low in fat and contain all eight of the main vitamins and all eight of the essential minerals, as well as many other vitamins and nutrients your body needs to feel healthy. In fact, Zucchini Noodle recipes with cheese made with real Parmesan cheese are even better than regular no-fat, low-calorie or low-sugar pasta sauces, because not only do they taste great, but they actually help you lose weight too.
Zucchini noodle recipes are so versatile that I can imagine there are endless combinations for this noodle. In one of my versions, I sauteed about two gloves of chopped zucchini (peeled and chopped) in olive oil until they were translucent.
Then, along with a quarter pound of grated parmesan cheese blend, I mixed it together with four ounces of milk and brought it to a gentle boil. When the sauce had reduced sufficiently, I poured it over whole spaghetti noodles and served them with a tossed salad or sliced tomatoes.
Zucchini Noodles With Garlic-Butter & ParmesanCourse: DinnerCuisine: AmericanDifficulty: Easy
Using a simple zucchini spiralizer or a vegetable julienne peeler, this simple meal is just requires a few ingredients. This is just a base recipe and can be adapted to any way that you want. Add some sausage, tomatoes or more vegetables to make it perfect fit for your family and menu. What ever you do, don’t skimp out on the garlic. The flavor is amazing!
2 medium zucchini
2 Tablespoons (30 g) butter
3 large cloves garlic , minced (or to taste)
3/4 cup (75 g) parmesan cheese (approximately)
kosher salt , to taste
black pepper , to taste
1/4 teaspoon (1.25 ml) red chili flakes
- Cut zucchini into spirals or noodle strands using the vegetable spiralizer or julienne peeler. Set aside noodles.
- Heat large pan on medium-high heat. Melt butter, then add garlic. Cook garlic until fragrant and translucent, about 30 seconds. Don’t let the garlic burn.
- Add zucchini noodles and cook until tender, about 3-5 minutes. Zucchini noodles cook really fast, so taste a strand as you cook and decide how firm or “al-dente” you want the zucchini. Don’t overcook the zucchini noodles or else they’ll become mush.
- Remove the pan from the heat, add parmesan cheese and season generously with salt and pepper to taste. Add chili flakes then serve warm.
Reference : bestrecipebox.