frozen zucchini noodles
This dish takes under 15 minutes and uses pantry staples. It’s naturally gluten-free, low in carbs, and rich in flavor. The best part? You don’t even need to thaw the frozen zucchini noodles ahead of time.
Equipment
- Large Skillet Nonstick or stainless steel
- Garlic Press Optional, or use a knife
- Zester For lemon zest (optional)
Ingredients
- 1 12 oz bag of frozen zucchini noodles
- 1 tablespoon olive oil
- 2 garlic cloves finely chopped
- Zest of 1 lemon
- ½ teaspoon sea salt
- Freshly ground black pepper to taste
- 1 tablespoon grated parmesan optional
- Red pepper flakes or chopped fresh parsley optional topping
- 🛒 Optional Add-Ins:
- ½ cup sautéed shrimp
- ½ cup cherry tomatoes halved
- A spoonful of basil pesto
- A fried egg on top
Instructions
- In a large skillet, heat the olive oil over medium-high heat.
- Let the chopped garlic hit the hot pan and release its aroma just 30 seconds is enough before it starts to turn golden (and bitter).
- Add the frozen zucchini noodles directly to the pan. Cover for the first 2 minutes to steam slightly.
- Uncover and toss gently with tongs. Cook for 3–5 more minutes, allowing moisture to evaporate. You want the noodles tender but not mushy.
- Stir in lemon zest, sea salt, and pepper. Toss everything well.
- Sprinkle with parmesan or herbs, and serve warm. Add shrimp, tomatoes, or a fried egg if you’d like a protein boost.
- Pro tip: For a gorgeous plate, twirl the noodles with tongs into a little mound before adding toppings.
Notes
Tips for Perfect Zoodles Every Time:
- Don’t thaw before cooking unless you want firmer texture.
- Cook on high heat and drain well to avoid sogginess.
- Pair with lean proteins like shrimp or grilled chicken.
- Store leftovers in a sealed container for up to 2 days (best fresh).
- For extra flavor, finish with fresh herbs, lemon zest, or a drizzle of pesto.
- Cook on high heat and drain well to avoid sogginess.
- Pair with lean proteins like shrimp or grilled chicken.
- Store leftovers in a sealed container for up to 2 days (best fresh).
- For extra flavor, finish with fresh herbs, lemon zest, or a drizzle of pesto.