Zucchininoodleslowcarb Recipes
ZUCCHINI NOODLES LOW-CARB
I heard about these faux noodles in a low-carb book, might have been Fran McCullough's Low Carb Recipes. I've seen the recipe in other sites but it wasn't posted here yet. This is so FUN once you get the process down. It took me about 4 times to feel quick at it, but I was making nice noodles after one practice zucchini. Thinly shaved zucchini strips with olive oil, salt & pepper - how perfect!
Provided by SoberOldie
Categories Vegetable
Time 20m
Yield 3-4 cups, 2-3 serving(s)
Number Of Ingredients 4
Steps:
- Get out your best vegetable peeler (it must be SHARP).
- "Peel" strips off the zucchini, going around the length of the veggie in an equal manner so that you make strips of equal length and thickness - you'll get the hang of it after one zucchini so have an extra available for practice.
- After you have peeled a bowl full of strips, add olive oil and salt and pepper to taste. Don't add too much olive oil. Let the bowl sit out for 1 hour to "temper" the noodles, tossing once or twice (I like to toss with my hands, the zucchini strips feel silky and wonderful!)
- Place in fridge after one hour until ready to use (will keep for one day).
- I serve this with meatballs and sauce, plain, or with grated cheese. Some people actually boil these noodles briefly (blanche) but I prefer them raw.
Nutrition Facts : Calories 126.4, Fat 8, SaturatedFat 1.3, Sodium 109, Carbohydrate 12.2, Fiber 3.9, Sugar 9.8, Protein 4.8
ZUCCHINI NOODLE CASSEROLE
One of my favorite low-calorie dishes that makes me forget about pasta!
Provided by Jennyslocks
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Working in batches, saute enough zucchini to fit in the skillet with 1 teaspoon garlic until zucchini is slightly browned and softened, 3 to 6 minutes. Repeat with remaining olive oil, zucchini, and garlic. Transfer cooked zucchini mixture to a 9x13-inch baking dish.
- Whisk marinara sauce, yogurt, Italian seasoning, salt, and black pepper together in a saucepan over low heat; cook and stir until sauce is warmed through, 5 to 10 minutes. Pour sauce over zucchini mixture in the baking dish. Sprinkle mozzarella cheese and a pinch of Italian seasoning over the top.
- Bake in the preheated oven until cheese is bubbling, 20 to 30 minutes.
Nutrition Facts : Calories 292.4 calories, Carbohydrate 25.7 g, Cholesterol 13.8 mg, Fat 16.7 g, Fiber 4.8 g, Protein 12 g, SaturatedFat 4.4 g, Sodium 618.1 mg, Sugar 14.7 g
LOW-CARB ZUCCHINI PASTA
If you are a pasta lover and need a low-carb version closer to the real thing than spaghetti squash, you have found your match! This is a great recipe for one; super-quick and super-versatile. Serve with your favorite sauce.
Provided by DinnerMomma
Categories Side Dish Vegetables Squash Zucchini
Time 15m
Yield 1
Number Of Ingredients 4
Steps:
- Cut lengthwise slices from zucchini using a vegetable peeler, stopping when the seeds are reached. Turn zucchini over and continue 'peeling' until all the zucchini is in long strips; discard seeds. Slice the zucchini into thinner strips resembling spaghetti.
- Heat olive oil in a skillet over medium heat; cook and stir zucchini in the hot oil for 1 minute. Add water and cook until zucchini is softened, 5 to 7 minutes. Season with salt and pepper.
Nutrition Facts : Calories 157.1 calories, Carbohydrate 7.9 g, Fat 13.9 g, Fiber 2.6 g, Protein 2.9 g, SaturatedFat 2 g, Sodium 180.7 mg, Sugar 4.1 g
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