Low Carb Zucchini Parmesan Noodles

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Ingredients

Adjust Servings:
3 spiralized Zucchini, Raw
2 tbsp Unsalted Butter
2 minced Garlic Clove
1 cup Rao's Homemade Pasta Sauce, No Sugar Added Marinara
1/3 cup grated Parmesan Cheese
1/3 cup Mozzarella, Shredded
1 tsp Oregano
1/4 tsp Red Pepper, Crushed
Pinch to taste Himalayan Salt
Pinch to taste Ground Pepper

Nutritional information

170
Calories
12.1g
Total Fat
8.1g
Total Carbs
2.3g
Fiber
9.7g
Protein

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Low Carb Zucchini Parmesan Noodles

This amazing recipe was scouted by yours truly and was created by Meredith Maguire Shields. Thank you for allowing me to share this great recipe and show some delicious alternatives with a low carb lifestyle.

  • 15
  • Serves 4
  • Easy

Ingredients

Directions

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As in all my recipes I provide nutrition information as a guide. Please double check the nutrition information for your recipe to get the most accurate results.

Tools I used:

Spiralizer:

Steps

1
Done

Spiralize zucchini into thin noodles using a spirlizer. If you dont have a spiralizer you can use the links above to check out the one I use with my zucchini noodles!

2
Done

Heat a large pan on medium-high heat.

3
Done

Melt butter, then add minced garlic. Cook garlic until fragrant that takes only about 1 or 2 minutes so be careful it doesn't burn.

4
Done

Add the spiralized zucchini noodles and grated Parmesan cheese, sea salt, crushed red pepper flakes, oregano as well as the ground black. The noodles will only need about 2 min to cook to al dente. If you would like them softer I would recommend putting them in the microwave for 2 min before you saute. (Put them in the microwave without the spices then drain before putting in pan.)

5
Done

Turn off the heat and add mozzarella cheese to top and cover with a pan lid or aluminum foil for 5-10 min to melt the cheese.

6
Done

Serve and Enjoy!

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