If you’re an avid Pinterest pinner like myself, you’ve no doubt seen all of the zucchini noodle recipes that are floating around out there. Every time I click through to one they’re using one of those fancy Zoodle slicer machines and I have to rule that recipe off the list since I don’t own one. Not to be deterred any longer (and because I’m cheap) I decided to give it a shot using a good old fashioned potato peeler instead!
The outcome was even better than I expected and produced a fettuccine-like noodle with the same texture as regular pasta, but with much better flavor! I added a bit of fresh basil, lemon juice, crispy bits of garlic, and goat cheese to pull together this tangy and savory side dish! Oh and did I mention.. it only takes 5 minutes to cook!
(makes 2-4 servings)
2 large zucchini
1 Tbs olive oil
2 garlic cloves, minced
1 tsp lemon zest
2 Tbs fresh basil, finely chopped
Salt and freshly ground pepper to taste
2-3 Tbs goat cheese crumbles
Lemon wedges for serving
Using a potato peeler, slice strips lengthwise off of the zucchini and set aside.
Heat olive oil in a large skillet over low-medium heat. Once hot, toss in the minced garlic and lemon zest and cook for 1 minute or until garlic is browned and crispy. Add zucchini noodles and toss for 1-2 minutes. Be careful not to overcook or you’re going to wind up with soggy noodles!
Turn heat down to low, add basil, and season with salt and pepper. Toss to mix ingredients and then transfer to plates. Add crumbled goat cheese to the top, squeeze the lemon wedge over the noodles, and serve!