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.

Carolyn Casner
Source: EatingWell.com, December 2019
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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

157.1 calories; protein 6.7g 13% DV; carbohydrates 8.5g 3% DV; exchange other carbs 0.5; dietary fiber 1.9g 7% DV; sugars 4.4g; fat 11.6g 18% DV; saturated fat 3.4g 17% DV; cholesterol 12.9mg 4% DV; vitamin a iu 540.5IU 11% DV; vitamin c 35.1mg 59% DV; folate 48mcg 12% DV; calcium 161.3mg 16% DV; iron 0.9mg 5% DV; magnesium 41.1mg 15% DV; potassium 544.4mg 15% DV; sodium 322.8mg 13% DV; thiamin 0.1mg 9% DV.