Garlic parmesan zucchetti
Discover a delicious and light recipe for Garlic Parmesan Zuchetti, featuring spiralized zucchini tossed in olive oil, freshly grated parmesan cheese, and garlic. This flavorful dish is finished with a touch of Italian salad dressing, salt, and pepper, making it the perfect low-carb, gluten-free alternative to traditional pasta.
- 11 Jun 2024
- Cook time 5 min
- Prep time 5 min
- 4 Servings
- 1 Ingredients
Garlic Parmesan Zucchetti is a healthy and delicious alternative to traditional pasta. Made with fresh zucchini, this dish is light, flavorful, and easy to prepare, making it perfect for a quick weeknight dinner or a satisfying side dish.
Ingredients:
Instructions:
- Wash and dry the zucchini thoroughly.
- Using a spiralizer, julienne peeler, or even a regular vegetable peeler, turn the zucchini into noodles (also known as "zoodles").
- Place the zoodles on a paper towel and lightly pat to remove excess moisture.
- Heat the olive oil in a large skillet over medium heat.
- Add the minced garlic to the pan and sauté for about 1-2 minutes, or until fragrant and beginning to turn golden. Be careful not to burn the garlic.
- Add the zoodles to the skillet with the garlic and toss to coat in the garlic-infused oil.
- Sauté for about 3-5 minutes, or until the zoodles are tender but still have a bit of crunch (al dente).
- Sprinkle the Italian salad dressing over the zoodles and toss to combine.
- Season with a dash of salt and a dash of black pepper, adjusting to taste.
- Once the zoodles are cooked to your desired tenderness, remove the skillet from the heat.
- Sprinkle the grated Parmesan cheese over the zoodles and gently toss until the zoodles are evenly coated.
- Transfer the Garlic Parmesan Zucchetti to serving plates.
- Optionally, garnish with additional Parmesan cheese and a sprinkle of fresh herbs, such as parsley or basil, for added flavor and presentation.
- Serve immediately as a main dish or as a side dish. This light and flavorful dish pairs well with grilled chicken, shrimp, or a fresh green salad.
Tips:
- Use a spiralizer to make evenly sized zucchini noodles, which will cook more uniformly.
- Blot the zucchini noodles with paper towels before cooking to remove excess moisture. This prevents the dish from becoming too watery.
- Don't overcook the zucchini noodles as they tend to become soggy. Aim for tender-crisp.
- Add a touch of red pepper flakes for a slight kick if you enjoy a bit of heat in your dishes.
- For a richer flavor, use freshly grated Parmesan cheese rather than pre-grated options.
- Serve immediately after cooking to enjoy the best texture and flavor of the dish.
Enjoy your Garlic Parmesan Zucchetti as a nutritious and low-carb alternative to pasta. Its delightful combination of garlic, parmesan, and zucchini is sure to make it a favorite at your dining table. Remember, the key to this dish is to not overcook the zucchini, keeping it tender but firm for the best texture.
| Nutrition Facts | |
|---|---|
| Serving Size | 220 grams |
| Energy | |
| Calories 80kcal | 3% |
| Protein | |
| Protein 5g | 4% |
| Carbohydrates | |
| Carbohydrates 8g | 2% |
| Fiber 2.08g | 5% |
| Sugar 5.00g | 5% |
| Fat | |
| Fat 16g | 19% |
| Saturated 3.48g | 12% |
| Cholesterol 9mg | - |
| Vitamins | |
| Vitamin A 44ug | 5% |
| Choline 20mg | 4% |
| Vitamin B1 0.10mg | 8% |
| Vitamin B2 0.22mg | 17% |
| Vitamin B3 0.91mg | 6% |
| Vitamin B6 0.35mg | 21% |
| Vitamin B9 50ug | 12% |
| Vitamin B12 0.14ug | 6% |
| Vitamin C 36mg | 39% |
| Vitamin E 0.32mg | 2% |
| Vitamin K 9ug | 8% |
| Minerals | |
| Calcium, Ca 120mg | 10% |
| Copper, Cu 0.12mg | 0% |
| Iron, Fe 0.83mg | 8% |
| Magnesium, Mg 40mg | 9% |
| Phosphorus, P 140mg | 11% |
| Potassium, K 540mg | 16% |
| Selenium, Se 4.11ug | 7% |
| Sodium, Na 290mg | 20% |
| Zinc, Zn 1.09mg | 10% |
| Water | |
| Water 190g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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