Herbed Zucchini Noodles (Low-Fat)
"Recipe courtesy of Juan Carlos Cruz from the Low Calorie Commando on the Cooking Network.
Posted for the Low Fat Holiday Challenge!"
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 2 large zucchini
- 2 teaspoons unsalted butter
- 1 tablespoon fresh parsley leaves, chopped
- 1 tablespoon fresh thyme leave, chopped
- 1 tablespoon fresh oregano leaves, chopped
- 1 teaspoon lemon pepper
- 4 ounces egg noodles, cooked and drained
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon parmesan cheese, freshly grated
directions
- Carefully drag a vegetable peeler the length of the zucchini to create
- long strands. Discard centers with the seeds.
- Heat a large nonstick saute pan over medium heat with the butter.
- Add the zucchini and quickly toss to coat with the butter.
- Add parsley, thyme, oregano, and lemon pepper. Toss again and warm through, about 1 minute.
- Add the egg noodles. Toss once again until pasta is warmed through but zucchini
- remains crisp tender.
- Taste and adjust flavor with salt and pepper.
- Sprinkle with Parmesan.
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Reviews
-
This wasn't that great for us. They weren't unpleasant, simply a little bland. With some work on spicing it to our taste, it could be good. -
Everyone in the house loved it!!! Added in Carrots also used the peeler to make long strands. -
I left out the egg noodles and these tasted just like noodles, although they did not reheat very well.
-
These were quick and easy side for a weeknight dinner. -
SOOOOOOOOOOO simple and easy to do, When want to eat NOW, this is for YOU! Had everything for this recipe! Low fat...that's the point for me!
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Tweaks
-
Made this to go along with my italian sausage for lunch. It was great! I used my julienne peeler to make these into noodles and instead of the egg noodles I used a yellow squash cut the same way.I had to use dried vs the fresh herbs as that is what I had, but the taste was fantastic. I am sure to make this many times again, once the garden veggies come in. -
Katie, this is FABULOUSD! I had no lemon pepper--used cracked pepper and a bit of fresh grated lemon rind. Couldn't find fresh thyme or oregano--went with a handful of italian parsley. Substituted linguini for the noodles. Otherwise, followed instructions! LOL Actually I think my dish is very mmuch according to your recipe and it was so delicious that I can see this as a stand alone dish. The zucchini, done as directed stays crisp and the herbiness shines through. I'm glad I resisted adding garlic or other seasonings. Thank you so much for sharing a recipe which I will make again and again.
RECIPE SUBMITTED BY
katie in the UP
Negaunee, 0
