Making Zoodles [ Zucchini Noodles ]
Hello everyone! It is so nice to have Abby participate in the “She Cooks” section of our site, and we must say we were pretty impressed by her choice of recipe and these delicious-looking photos!
She will be making zoodles!
A little about Abby – Abby is 14 years old and ready to go into the 8th grade.
Abby likes to prepare “Zoodles” for her family because not only do they taste great – they are low in calories and are good for you!
Abby says, prepare your zucchini by washing the outside skin with cold water and then cutting the ends off with a knife. Use a vegetable spiralizer to shred the zucchini into thin strips or ribbons. Measure and lay out the rest of the ingredients you will need for the recipe.
What You Need to Make Delicious Zoodles
2 medium zucchinis
2 tablespoons of olive oil
2 tablespoons of fresh garlic, minced
1/4 cup freshly chopped basil
2 tablespoons of pine nuts
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup freshly grated Parmesan cheese
Using a vegetable spiralizer, spiralize both zucchinis.
Using a skillet and medium-high heat, cook the garlic in olive oil for a few minutes, careful not to burn. Add the zoodles to the pan and cook until the zoodles turn transparent. Use a pair of tongs or a fork to mix the zoodles.
When your zucchini noodles have turned transparent, add salt, pepper and basil to the pan.
Remove pan from the heat and add the pine nuts and cheese.
- This Zoodle recipe is for 2 servings and can easily be doubled.
When the garden starts overflowing with zucchini, don’t forget about this easy zoodle dish. It’s definitely a summer delight.
Below is the Full Recipe for Zoodles –
2 medium zucchinis
2 tablespoons of olive oil
2 tablespoons of fresh garlic, minced
1/4 cup freshly chopped basil
2 tablespoons of pine nuts
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup freshly grated Parmesan cheese
Using a vegetable spiralizer, spiralize both zucchinis. Using a skillet and medium-high heat, cook the garlic in olive oil for a few minutes, careful not to burn. Add the zoodles to the pan and cook until the zoodles turn transparent. Use a pair of tongs or a fork to mix the zoodles.
When your zucchini noodles have turned transparent, add salt, pepper and basil to the pan. Remove pan from the heat and add the pine nuts and cheese. Serve with additional Parmesan if desired.
