Wifeys Lemony Zoodles Recipes

WIFEY'S LEMONY ZOODLES

Wifey's Lemony Zoodles image

A light, refreshing springtime dish that is vegan and paleo-friendly.

Provided by Redd Summers

Categories Squash Recipes

Time 1h14m

Yield 2

Number Of Ingredients 11

Ingredients

2 zucchini
cooking spray
1 onion, halved and sliced
½ bunch radishes, trimmed and quartered
2 tablespoons olive oil, divided, or to taste
1 teaspoon kosher salt, or to taste
1 teaspoon lemon zest, or to taste
3 cloves garlic, sliced and roughly chopped
¼ teaspoon dill weed
1 pinch salt and ground black pepper to taste
½ lemon, juiced

Steps:

Cut zucchini into noodles using a spiralizer. Place noodles in a colander set in the sink. Season lightly with salt. Let stand for 20 to 30 minutes.
Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet with cooking spray.
Spread onion slices on one side of the baking sheet. Spread radishes on the other side of the baking sheet. Drizzle 1 tablespoon olive oil on top.
Combine kosher salt and lemon zest in a small bowl; rub together with your fingers until fragrant. Sprinkle over onion and radishes.
Bake in the preheated oven until onion and radishes are tender and slightly browned, about 25 minutes.
Heat a large skillet over medium heat; grease with cooking spray. Cook and stir garlic until fragrant, 3 to 5 minutes. Drizzle in 1 tablespoon olive oil. Add onion and radishes; cook and stir until browned, about 3 minutes. Stir in dill weed.
Mix zucchini noodles into the skillet; cook until heated through, about 3 minutes. Season with salt and pepper. Remove from heat; pour lemon juice on top.

Nutrition Facts : Calories 197.5 calories, Carbohydrate 17.6 g, Fat 14 g, Fiber 3.8 g, Protein 3.2 g, SaturatedFat 2 g, Sodium 1063.5 mg, Sugar 7.5 g

LEMON GARLIC CHICKEN ZOODLES RECIPE - (4.1/5)

Lemon Garlic Chicken Zoodles Recipe - (4.1/5) image

Provided by PineyCook

Number Of Ingredients 11

Ingredients

6 zucchini
2 chicken breasts (about 15 oz / 425 gr), cut into 1-inch cubes
4 tablespoons fresh parsley, chopped
1 cup cherry tomatoes, quartered
1 clove garlic, minced
3 tablespoons olive oil, divided
Juice of 1 lemon
1 teaspoon fine grain salt
Ground black pepper to taste
Grated parmesan cheese (optional)
Pinch of red pepper flakes (optional)

Steps:

Using a spiralizer create zucchini spaghetti (always read the directions as they vary by brand - I use this spiralizer.) If you don't have a spiralizer use a regular vegetable peeler to vertically peel long, thin strips of the zucchini. This will form more of a wider "noodle" from the zucchini, like fettuccini. Heat one tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add zucchini noodles and cook for about 2 to 3 minutes, until zucchini noodles are tender but still retain some crunch. Let the noodles rest for about 3 minutes so that they can release all of the moisture. Transfer noodles to a colander and drain the excess water from the pan. Wipe the pan and heat one tablespoon of olive oil, when sizzling, add chicken cubes and cook until browned on all sides, about 8 minutes. Add tomatoes and parsley, lower to a simmer and cook for 5 minutes, or until tomatoes start to break down and release some of their juice. In the meantime in a small bowl combine lemon juice, the remaining tablespoon of olive oil, garlic, salt, and pepper. Add zoodles to the pan alongside the lemon juice mixture. Stir until everything is combined and heated through. Sprinkle with Parmesan cheese and red pepper flakes (if using) and serve!

WIFEY'S LEMONY ZOODLES

Wifey's Lemony Zoodles image

A light, refreshing springtime dish that is vegan and paleo-friendly.

Provided by Redd Summers

Categories Squash Recipes

Time 1h14m

Yield 2

Number Of Ingredients 11

Ingredients

2 zucchini
cooking spray
1 onion, halved and sliced
½ bunch radishes, trimmed and quartered
2 tablespoons olive oil, divided, or to taste
1 teaspoon kosher salt, or to taste
1 teaspoon lemon zest, or to taste
3 cloves garlic, sliced and roughly chopped
¼ teaspoon dill weed
1 pinch salt and ground black pepper to taste
½ lemon, juiced

Steps:

Cut zucchini into noodles using a spiralizer. Place noodles in a colander set in the sink. Season lightly with salt. Let stand for 20 to 30 minutes.
Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet with cooking spray.
Spread onion slices on one side of the baking sheet. Spread radishes on the other side of the baking sheet. Drizzle 1 tablespoon olive oil on top.
Combine kosher salt and lemon zest in a small bowl; rub together with your fingers until fragrant. Sprinkle over onion and radishes.
Bake in the preheated oven until onion and radishes are tender and slightly browned, about 25 minutes.
Heat a large skillet over medium heat; grease with cooking spray. Cook and stir garlic until fragrant, 3 to 5 minutes. Drizzle in 1 tablespoon olive oil. Add onion and radishes; cook and stir until browned, about 3 minutes. Stir in dill weed.
Mix zucchini noodles into the skillet; cook until heated through, about 3 minutes. Season with salt and pepper. Remove from heat; pour lemon juice on top.

Nutrition Facts : Calories 197.5 calories, Carbohydrate 17.6 g, Fat 14 g, Fiber 3.8 g, Protein 3.2 g, SaturatedFat 2 g, Sodium 1063.5 mg, Sugar 7.5 g

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