3 Zucchini Noodle Recipes

Garlic and Oil Zucchini Noodles with Toasted Breadcrumbs Directions:

Place the zucchini shreds in a microwave bowl with water to cover (or use a small saucepan on the stovetop).

Bring to a boil.

Cook around 7 to 8 minutes adding a pinch of salt to the water. Check for softness. Drain.

Saute garlic in oil for 2 minutes in 2 tablespoons olive oil.

Add all the spices, and herbs then the zucchini until blended.

Mix in the cheese as much as you like.

Add one or two more tablespoons of olive oil drizzled on top then garnish with toasted breadcrumbs if desired. Serve immediately.

Zucchini Noodles with Almond Pesto Directions:

Place 4 serving bowls in your serving tables and set aside.

Prepare the zucchini cutting off the ends and put through a zucchini spiral tool.

Place the cheese, toasted almonds, basil, parsley, lemon juice, salt, pepper, and 3/4 cup of olive oil in a food processor and blend until smooth. Set aside.

Toss the zucchini noodles with 3/4 cup of the pesto and set an even amount into each of the 4 bowls.

In a large frying pan, add 1 tablespoon of olive oil and saute the shrimp with a seasoning of salt and pepper until they turn pink, around 4 minutes turning once.

Note for Chicken saute until the juice runs clear and check the center to be 165 degrees with an instant-read thermometer.

Top each bowl of noodles with shrimp or chicken and drizzle with more pesto if desired on the meats.

Zucchini with Marinara Sauce:

In a medium-sized saucepan heat the oil and saute the garlic for 2 to 3 minutes until golden.

Stir in the crushed tomato with seasoning and basil.

Simmer for 15 minutes.

Add the zucchini noodles to the pan and simmer for 4 more minutes.

Serve topped with more basil, and grated cheese.

Note: if you prefer meat, saute 8 ounces of ground beef with the garlic drain and then add tomatoes for bolognese sauce.