Lemon Garlic Zucchini Noodles


Eating more vegetables is one of the keys to good health!

I realize this is not breaking news.

I'm sure you are well aware of the amazing health benefits of eating more veggies...disease prevention, healthy immune system, happy digestive system, this list goes on. The issue is actually eating enough of them every day. 

One easy way to get more is using zucchini as noodles like we do in this recipe. Give it a try - its never been easier to get a little extra veg in your life!



serves 2

  • 2 medium zucchini
  • 1/4 cup gluten free breadcrumbs
  • 6 brazil nuts, chopped
  • 3 Tbsp olive oil divided
  • 3 garlic cloves, minced
  • 1/4 cup nutritional yeast
  • juice form 1/2 a lemon with grated zest
  • 1/2 cup fresh parsley, chopped fresh ground sea salt and pepper

Tips & Nutrition

This recipe uses zucchini as noodles or as they are affectionately called, "zoodles". The texture and taste works prefect with whatever you usually like to put on your pasta - tomato sauce, olive oil and herbs, or even a plant based creamy sauce like the one in this recipe. They are super easy to make. If you have a spiralizer you can use it to make skinny, spaghetti like noodles or a mandolin or peeler for thin, wider noodles. All you do after that is sauté them a bit to warm them up. Give them a try - your tastebuds and your waistline will thank you!


Wash the zucchini and trim off the ends. If you have a spiralizer use that to make the zucchini spiral "noodles" (like spaghetti). If you don't, you can use a mandolin or a peeler to make wider, thin "noodles". Set the noodles aside.

In a large fry pan, sauté the bread crumbs and brazil nuts in 1 Tbsp of olive oil over medium heat until they are lightly browned - about 4 minutes. Season with salt and pepper and set aside in a bowl.

Using the same pan, sauté the garlic in 2 Tbsp of olive oil over low heat for 5 minutes. Remove from heat and stir in the lemon juice, lemon zest, nutritional yeast.

Add the zucchini noodles to the pan with the cooked garlic and lemon juice. Add in the toasted bread crumbs and brazil nuts from the second step and heat it all on medium heat for about 5 minutes, until the zucchini noodles are warmed through. Sprinkle with the chopped parsley.


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