Happy New Year take two! I thought that after a month of eating so many sweets and feasts, that this fresh, yummy, and inexpensive dish is a great one to feature. This recipe is fully customizable and centers around the wonderful zoodle. In case you haven’t heard of a zoodle (also known as “zucchini noodles”), it is cooking strips of zucchini to produce a dish that resembles pasta noodles. Zoodles with parmesan is one of the easiest ways to prepare them.
I had heard about these for a while but never bothered to give it much thought until a friend of mine sent repeated dinner pictures of her own customized version of these. She convinced me to give it a try. Her go to recipe from Allrecipes was a game changer for me. Not because of the cooking methods, but because of the prep – it doesn’t require a spiralizer! I had figured it would be hard to make these without that fancy kitchen gadget, but no, there is a way and all you need is a vegetable peeler.
I’ve made zoodles a few different times, and this is probably my favorite so far. It is light and easy, but there is a heartiness to it that makes it enjoyable to eat despite its simplicity. We usually eat this a light weeknight dinner accompanied by some fresh bread. You can also make this and add your own combinations of herbs and spices (or red meat sauce as I have also done). Zoodles are great because they’re a blank canvas, but without the carb-o-guilt.
Zoodles with Parmesan
Ingredients
- 2 Zucchinis, peeled
- 1 Tbsp. Olive oil
- 2 cloves garlic, sliced
- 1 tsp. Dried basil
- 1 tsp. Dried oregano
- 1/4 cup water
- 1-2 Tbsp. freshly grated parmesan cheese
Instructions
- Using a vegetable peeler, peel your zucchinis into long strips until you reach the seeds in the center. You can also use a spiralizer or mandolin instead.
- Heat oil over medium heat and add the sliced garlic. Stir for 1 minute until oil is fragrant and discard the garlic.
- Add zucchini, basil and oregano to the hot oil and sautée for about 1 minute. Add water to pan and cook for about 5 minutes. Season with salt and pepper and freshly grated parmesan cheese.