Fresh zucchini takes center stage in this mock pasta dish! The zoodles are tossed with a creamy lemon sauce and topped with chicken for a delicious summer meal.
Zucchini is one of my favorite summer vegetables. If you’re like me, you usually end up with a ton of zucchini that you need to use up. Once you’ve made all of your favorite recipes for zucchini (zucchini bread, zucchini pancakes, and zucchini rolls), you’re probably ready to try something different. I know I am!
Zucchini noodles (aka zoodles) have become quite trendy recently. They are a great (low-carb) alternative to pasta and really fun to eat, so it’s no wonder they are so popular. One of the common complaints however, is that since zucchini is a vegetable, it’s full of water. Meaning you can end up with a watery plate of zoodles if you don’t take the proper measures to get rid of the excess water.
You can pair zucchini noodles with so many different sauces, but my new favorite is this creamy lemon sauce. It’s super simple, delicious, and NOT watery!
If you don’t have a Spiralizer yet, you should definitely think about investing in one! You can transfer so many different veggies into noodles. If you’re looking to cut down on your carb intake increase your vegetable intake, then a Spiralizer is the answer!
In order to prevent your zoodles from retaining too much water, you’ll want to toss them with a little bit of salt and let them sit for about 15 minutes. This begins drawing out a lot of the water. Then, take small handfuls and place them in a clean towel and squeeze all of the liquid out. Don’t panic at the jumbled ball of noodles you’re left with. All you have to do is break them apart with your fingers and they will bounce right back.
To make the sauce, whisk together cream, lemon zest and juice, parmesan cheese, salt and pepper. Sauté the zucchini noodles for a few minutes to make them “al dente” and then toss with sauce. It only takes a few minutes and you’re ready to eat! This makes a great vegetarian meal, or you can serve it as a side dish, or top with chicken like I did. Shrimp would also be fantastic overtop of this.
These creamy lemon zoodles make the perfect summer meal! The lemon juice really adds great flavor to the sauce and makes everything so bright and fresh tasting. Adding a small amount of cream makes this sauce taste indulgent without going overboard.
If you’re in need of new ways to use zucchini, you have to try this recipe! You’ll never know you’re eating zucchini!
- 3-4 Medium Zucchini (yellow or green), spiralized into noodles
- Kosher Salt
- 1 Tablespoon Butter or Olive Oil
- 2 Lemons, zested and juiced
- ¼ Cup Heavy Cream
- 1 Cup Parmesan Cheese
- Freshly Ground Black Pepper
- 2 Rotisserie Chicken Breasts, sliced (optional)
- Fresh Parsley, for garnish
- Toss the zucchini noodles with a few sprinkles of kosher salt and place them in a colander. Allow them to sit for 20 minutes. This process draws out some of the liquid, which means no watery zoodles!
- Meanwhile, in a medium bowl, combine the lemon zest and juice, heavy cream, Parmesan cheese, salt and pepper (to taste). Set aside.
- Lay a large (clean) dish towel on your counter and add a handful of the zucchini noodles. Wrap it up and squeeze as much liquid out as you can. Unwrap it, reshape the zoodles, and reserve into a bowl. Repeat until you have done this with all of the zucchini noodles.
- Heat a large skillet over medium-high heat and melt the butter.
- Add the zucchini noodles and toss around the pan. Season with salt and pepper and cook the zoodles for 3-4 minutes, or until desired tenderness.
- Turn the heat down to low and pour in the creamy lemon sauce. Toss the zoodles with the sauce until well coated. Top with the chicken and toss once more.
- Serve the zoodles immediately topped with fresh parsley and additional cheese.