lemon-garlic-zoodles-whi-recipe

Light and Flavorful

This simple recipe is a light, flavorful, and affordable way to prepare a satisfying pasta-like meal that’s perfect for summer. Top with a protein of your choice (e.g. grilled chicken, browned ground turkey, fish etc.) or enjoy as is. And don’t worry if you don’t have a spiralizer to make the “zoodles” – you can simply use a vegetable peeler to peel zucchini into long, thin ribbons.

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Serves 4

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Recipe courtesy of
  • Lisa Markley Director of Culinary Medicine | AdventHealth Whole Health Institute

Recipe Ingredients

  • 1 pint cherry tomatoes
  • 3 tablespoons extra virgin olive oil, divided
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 4 medium zucchini or summer squash, spiralized or peeled into thin ribbons
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 3 cloves garlic, minced
  • Salt and pepper to taste
  • Optional: 1/4 cups grated parmesan

Preparation

  1. Preheat oven to 375 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.
  2. Toss tomatoes with 1 tablespoon of olive oil, dried oregano, and ¼ teaspoon salt. Place in the oven and roast for 20 minutes until they start to soften and brown.
  3. While tomatoes are roasting, slice ends off zucchini and use a spiralizer to spiralize the zucchinis into noodle-like strands. If you don’t have a spiralizer, you can simply use a vegetable peeler to peel the zucchini into long, wide ribbons.
  4. In a medium sauté pan, heat 2 tablespoons olive oil over medium heat. Add the lemon zest, lemon juice, and garlic to the pan. Gently warm until oil becomes fragrant, approximately 1 minute. You may need to lower heat slightly to prevent oil from burning/smoking.
  5. Add zucchini “noodles” (aka “zoodles”) to the sauté pan and stir to coat. Warm zucchini noodles for 2-3 minutes over medium heat. Remove from heat until roasted tomatoes are done.
  6. When ready to serve, plate the zucchini noodles on a plate or bowl then top with roasted tomatoes, salt, pepper, and grated parmesan.

Category Tags

Entrees
Low cholesterol
Low fat / low saturated fat
Vegetables
Lisa Markley, MS, RDN, LD

About the Recipe Author

Lisa Markley, MS, RDN, LD, is an integrative dietitian culinary nutrition expert with nearly two decades of experience working towards improving the health of others. She is passionate about educating others how to harness the healing power of food and healthful lifestyle changes.

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