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.
Looks incredible Keri! I love that it includes simple ingredients that I have in my fridge 🙂 I’ll be trying this soon for sure!
Ali recently posted…Jogger Skirt
Gayle @ Pumpkin 'N Spice says
Oh these noodles look just perfect, Keri! I’ve never made zoodles before, but they’re on my list to try. I love how creamy and full of flavor these are! Looks like it makes the perfect light and healthy meal. Love the pretty color, too!
Gayle @ Pumpkin ‘N Spice recently posted…Caramel Blueberry Pie Milkshake
Thanks Gayle! You have to try zoodles! There are so many ways to prepare them!
Anu-My Ginger Garlic Kitchen says
OH YUM! These creamy zoodles looks incredible, Keri! I love how rich, creamy and full of awesome flavors these are! Addition of lemon sounds so refreshing!
Anu-My Ginger Garlic Kitchen recently posted…Roasted Zucchini Garlic with Spiced Split Bengal Gram
Thanks Anu! The lemon definitely adds a refreshing bite!
Cheyanne @ No Spoon Necessary says
I have a spiralizer, a plethora of zucchini and yet I have not thought to jump back on the zoodle train. Clearly I am an idiot and I thank you from the bottom of my heart for posting this! Not only did you slap me back into reality (I think all the lack of human interaction has made me nuts), but I can’t WAIT to make this! I was becoming a little over all the zucchini, but THIS looks deeeeeelish! Creamy lemon sauce with a touch (or like a pound) of parmesan, chicken and zoodles? Simply YUM! It’s exactly what I have been looking for (and didn’t even know it!)! Perfection, my sweets! Pinned! Cheers to a b-e-a-utiful day! xo
Thanks Cheyanne! Definitely a fresh way to use up that zucchini! And of course there would be a pound of cheese … when I’m eating zucchini noodles, I can load up on cheese right?!
Kelly - Life Made Sweeter says
These zoodles look perfect, Keri! Love the simple creamy lemon sauce, it sounds so light, refreshing and full of flavor!
Caitlin @ teaspoon says
so yummy! i’ve been loving everything lemon lately, so this is perfect for me 🙂
Caitlin @ teaspoon recently posted…Wine Tasting in Switzerland’s Lavaux Region
Kennedy Cole| KCole's Creative Corner says
Yes! Lemon cream sauces is the BEST 😉 And I bet that it is SO good on zoodles! Thanks for sharing! 😀
Kennedy Cole| KCole’s Creative Corner recently posted…Cinnamon and Banana Baked Oatmeal Muffins
Rachelle @ Beer Girl Cooks says
I haven’t tried vegetable noodles in quite some time and I really need to! I don’t have a spiralizer and honestly just use a vegetable peeler or mandoline. I love the lemon in here and am always looking for new ways to use up some zucchini! This recipe looks like a great fast weeknight dinner!
Rachelle @ Beer Girl Cooks recently posted…Brisket and Pulled Pork Stroganoff
I’ve tried a peeler and didn’t have the patience for that haha. I also tried my mandolin, but mine didn’t have a julienne blade, and the grater blade made them too thin. So, I broke down and bought another gadget! 🙂 It’s a perfect weeknight dinner – comes together so fast. Thanks Rachelle!
Savita @ ChefDeHome says
Keri, these zoodles are so fresh and healthy! Such a great way to help with summer time carb cravings, without any carbs! I must must try this soon!!
Savita @ ChefDeHome recently posted…By ChefDeHome- Strawberry Melon Salad with Honey-Lemon Dressing
Thanks Savita! It definitely helps with the carb cravings!
Maya @ Treats and Eats says
I love this Keri! I still haven’t jumped on the zoodle train yet, but I want to. And now I know all the tips- thank you!
Maya @ Treats and Eats recently posted…S’mores Milkshake with Bourbon Vanilla Marshmallows
Jess @ whatjessicabakednext says
These zoodles look divine, Keri! Love the lemony flavours – so perfect for summer!
Jess @ whatjessicabakednext recently posted…Perfect Meringues
I just made this recipe and all I can say is the fresh lemon rind and juice really makes this dish. I used Fage Greek yogurt and it was perfect. I will be making this again.