Easy Zucchini Noodles Recipe
This delicious zucchini noodles recipe is my go-to-recipe during zucchini season. It's loaded with nutrition, gluten-free, and can easily be vegan!
Servings: 4 Servings
Calories: 259kcal
Ingredients
Dressing
- 3½ tablespoon olive oil (divided)
- 1 tablespoon balsamic vinegar
- 1½ teaspoon lemon juice (plus zest)
- ¼ teaspoon sea salt (divided)
- ¼ teaspoon black pepper (divided)
Other Ingredients
- 20 cherry tomatoes (sliced in half)
- 2 scallions (diced)
- 1 tablespoon chives (diced)
- 2 garlic cloves (crushed)
- ½ cup fresh herbs (chopped)
- 3 ounces Feta cheese (crumbled)
- 2 medium zucchini (1 lb)
- 1 chicken breast (grilled & cubed)
- 1 serrano pepper (sliced, optional)
Instructions
- Add 2 tablespoons of olive oil, balsamic vinegar, lemon juice, and zest to a small mixing bowl. Season with salt and black pepper. Whisk to combine, then set aside.
- In a larger bowl, mix cherry tomatoes, scallions, chives, fresh herbs, crushed garlic, crumbled feta cheese, and cubed chicken.
- Slice the ends off of each zucchini, then slice them in half to fit spiralizer. Attach spaghetti blade to spiralize zucchini noodles. Sauté in a large skillet with 1 teaspoon of olive oil for 2 minutes, making sure all the noodles come in contact with the bottom of the pan.
- Add noodles over a colander to drain any rendered liquid, cut extra-long noodles so they're more manageable to eat, then add to the bowl of veggies. Drizzle with dressing and toss with a pair of tongs to combine the ingredients. Serve immediately!
Notes
- Don't overcook the zucchini noodles, no one likes mushy, soggy noodles. Instead, go for al dente.
- After spiralizing noodles, toss with a little salt and drain on paper towels for 10 minutes. This pulls out excess water. Pat dry before cooking.
- For crisp, salad-style zoodles, don't cook at all! Just toss them raw with the other ingredients.
- A wide, hot pan gives moisture room to evaporate quickly instead of steaming the noodles.
- This dish is best enjoyed fresh. I don't recomment storing it longer than 1 day in an airtight container in the fridge.
Nutrition
Serving: 1Serving | Calories: 259kcal | Carbohydrates: 10g | Protein: 19g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 48mg | Sodium: 435mg | Fiber: 2g | Sugar: 4g
