Cheese and pepper star in this simple Italian dish. While the combo is traditionally tossed with pasta, we toss Parmesan cheese and freshly ground pepper with zucchini noodles instead for a lower-carb dish that helps you get in an extra serving of veggies. To simplify the recipe, look for prepackaged zucchini noodles in the produce section of your supermarket. Source:, December 2019

Carolyn Casner


Ingredient Checklist


Instructions Checklist
  • Using a vegetable spiralizer, cut zucchini into long strips. Chop the long strands once or twice so they're not too long. Place the zucchini in a colander and sprinkle with salt. Let drain for at least 15 minutes. Wrap in a large clean kitchen towel and squeeze to remove excess moisture.

  • Heat oil in a large skillet over medium high heat. Add the zucchini noodles and cook, stirring, until heated through, about 3 minutes. Transfer to a bowl and stir in Parmesan and pepper. Serve with more pepper, if desired.

Nutrition Facts

157 calories; 11.6 g total fat; 3.4 g saturated fat; 13 mg cholesterol; 323 mg sodium. 544 mg potassium; 8.5 g carbohydrates; 1.9 g fiber; 4 g sugar; 6.7 g protein; 540 IU vitamin a iu; 35 mg vitamin c; 48 mcg folate; 161 mg calcium; 1 mg iron; 41 mg magnesium;