Zucchini Noodles Recipe

Regular noodles are not allowed on keto, but it doesn’t mean you can’t enjoy a low-carb version.
Regular noodles are not allowed on keto, but it doesn’t mean you can’t enjoy a low-carb version.

Zucchini noodles made with chicken stock and topped with parmesan cheese are a perfect option for your lunch or dinner.

Ingredients: Ingredients for a vegan version:
  • 1 medium straight zucchini
  • ½ tbsp olive oil
  • ¼ cup chicken stock
  • 2 cloves of garlic, minced
  • 2 Roma tomatoes, chopped
  • 3 tbsp parmesan cheese, shredded
  • ¼ cup basil, shredded
  • Salt, to taste
  • Black pepper, to taste
  • 1 medium straight zucchini
  • ½ tbsp olive oil
  • ¼ cup vegetable stock or water
  • 2 garlic cloves, minced
  • 2 Roma tomatoes, chopped
  • 3 tbsp vegan parmesan cheese, shredded
  • ¼ cup basil, shredded
  • Salt, to taste
  • Black pepper, to taste

How to prepare:

  1. Use a vegetable spiralizer to turn your zucchini into noodles.
  2. In a pan over heat, add the oil, pepper, salt, and garlic. Cook until fragrant.
  3. Add the zucchini and chicken or vegetable stock and cook for up to 5 minutes. For al dente, cook for around 3 minutes. Be careful not to overcook these low-carb noodles to avoid them getting mushy, and toss them well in the pan.
  4. Drain out all excess water. 
  5. Add your tomatoes, most of your cheese, and basil to the pan and stir well.
  6. Serve and top with cheese. This low-carb option can be used in place of riced cauliflower for some keto lunch ideas. Even outside a keto diet, zucchini is a much healthier option for noodles!
Prep time Cook time Total time
5 minutes 5 minutes 10 minutes
Category: Recipes