Zoodles Recipe Low Carb

The BEST Creamy Garlic Parmesan Zoodles — Low Carb Quick

WEBJan 16, 2022 · Sauté for a couple of minutes until the desired texture. 3-4 minutes is ok, but for softer noodles, just keep stirring a little longer. Remove from heat and discard the …

Rating: 3.4/5(8)

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22 LowCarb Zucchini Noodle (Zoodle) Recipes

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1. Low-Carb Zucchini Pasta. View Recipe. This recipe is as simple as it gets — zucchini, olive oil, salt, and pepper. "This is a great way to serve zucchini! You can top it w/ your favorite sauce, or keep it simple for an easy side dish," says reviewer Christina. "
2. Shrimp Florentine with Zoodles. View Recipe. "This worked perfectly for our low carb diet," says reviewer Rocket1. "This could easily be adapted to numerous proteins too.
3. Greek Zoodle Salad. View Recipe. This low-carb salad would make for an easy, healthy lunch to bring to work. Recipe creator France C says, "Zoodles (zucchini noodles) are all the rage and I keep looking for new ways to prepare them.
4. Zucchini 'Noodles' View Recipe. Here zoodles are simply sautéed with a a little garlic and olive oil, and topped with Parmesan cheese. Reviewer bellydancer served these simples noodles with Marinara Sauce II: "Lucky me I have enough left for lunch tomorrow!"
5. Chicken Zoodle Soup. View Recipe. "This is the perfect recipe when it's been cold and rainy and the kids come home with runny noses and sore throats," says reviewer Buckwheat Queen.

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Shrimp Scampi Zoodles EatingWell

WEBApr 19, 2024 · Add garlic and cook, stirring, for 30 seconds. Carefully add wine and bring to a simmer. Add shrimp and cook, stirring, until the …

Rating: 4.4/5(13)
1. Using a spiral vegetable slicer or a vegetable peeler, cut zucchini lengthwise into long, thin strands or strips. Place the zucchini noodles in a colander and toss with 1/4 teaspoon salt. Let drain for 15 to 30 minutes, then gently squeeze to remove any excess liquid.
2. Meanwhile, heat butter and 1 tablespoon oil in a large skillet over medium-high heat. Add garlic and cook, stirring, for 30 seconds. Carefully add wine and bring to a simmer. Add shrimp and cook, stirring, until the shrimp are pink and just cooked through, 3 to 4 minutes. Remove from heat and add lemon juice, parsley, pepper and the remaining 1/4 teaspoon salt; stir to combine. Transfer to a large bowl and set aside.
3. Heat the remaining 1 tablespoon oil in the skillet over medium-high heat. Add zucchini and gently toss until hot, about 3 minutes. Pour the shrimp mixture over the zucchini and gently toss to combine. Serve sprinkled with Parmesan and a squeeze of lemon.

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