Garlic Lemon Zucchini Noodles – full of bright Mediterranean flavors and very low in calories.
I love my girl time. It doesn’t happen as often as I’d like, but when it does I savor every moment. We recently bought a house with a lovely tri-level deck that’s perfect for entertaining, and I couldn’t wait to host a get-together. The night was long and full of laughter; the wine flowed and the conversation lasted late into the evening. One idea from that night stuck with me: garlic lemon zucchini noodles. I’ll share the story and the recipe below.
The gathering fell on a weekend my husband was away in Florida for a wedding. I had some obligations in New York but Friday night was free, so I called my friends. Almost everyone could make it, and we had a wonderful time. Cheese played a central role in our menu: fried feta (saganaki), watermelon with feta and mint, Cypriot halloumi with tomatoes and arugula, and a baked brie. I’m a big fan of cheese, so this was heaven. For the main course my friend Marta requested my Leek and Potato Feta Pie, which I made without a crust this time — equally delicious. To balance the cheese, we served chicken drumsticks for those who eat meat.
We didn’t want the night to end, but wine and cheese eventually caught up with us. The next morning we enjoyed a queen’s breakfast: avocado topped with an egg, drizzled with olive oil and sprinkled with sesame seeds, plus crunchy ciabatta. After breakfast we headed to the local farmers market in Long Beach, NY — a place that will always feel like home to me. The market runs from May through November, and I know many of the vendors personally.
On the way home Marta told me about the spiralizer she uses to make zucchini noodles. I already had a similar tool from my foodie mother-in-law but hadn’t used it yet. Marta has a colorful way of describing food that makes you want to cook immediately. She described her garlic lemon zucchini noodles so vividly that I couldn’t stop thinking about them. Before my husband returned from Florida, I tried the recipe — and these simple zucchini noodles stole my heart.
Garlic Lemon Zucchini Noodles
Ingredients
- 1 summer zucchini
- 1 garlic clove
- 1 tablespoon chopped parsley
- 1 tablespoon good quality olive oil
- juice from half a lemon
- salt and pepper, to taste
Instructions
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Using a spiralizer or Veggetti-style cutter, create thin ribbons from the zucchini.
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Lightly salt the ribbons, toss, and let them sit for about 15 minutes so they release some liquid.
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Drain any excess water from the zucchini.
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Heat the olive oil in a skillet over medium heat.
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Add the garlic and sauté for about one minute until fragrant.
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Add the zucchini ribbons and cook quickly for approximately 2 minutes, just until tender.
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Stir in the lemon juice and parsley.
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Season with salt and pepper to taste.
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Serve immediately for the best texture and flavor.