Garlic Lemon Zucchini Noodles – full of Mediterranean flavors and very low in calories.
I love a good girls’ night — time with friends is priceless, even if it doesn’t happen as often as I’d like. Recently we celebrated in our new home on a lovely tri-level deck that’s perfect for entertaining. The evening stretched long, the wine flowed, and the next morning arrived a little slowly. One clear memory from that night was a suggestion from a friend: garlic lemon zucchini noodles. The idea stuck with me.
This particular gathering happened while my husband was away in Florida for a few days. I had some obligations in New York but kept Friday night free and invited my friends. Nearly everyone could make it, and we had a wonderful time. Cheese featured heavily on the menu — fried feta (saganaki), watermelon with feta and mint, a Cypriot fried cheese (halloumi) with tomatoes and arugula, and a baked brie. I’m a big fan of cheese, so this was heaven.
For the main course my friend Marta requested my Leek and Potato Feta Pie. I made it without the crust this time and it was just as delicious. To balance all the cheese we served chicken drumsticks for those who wanted them; the carnivores were happy.
We lingered late but, after wine and cheese, the plan to stay up all night quickly faded. The next morning we had a regal breakfast: avocado topped with an egg, a drizzle of olive oil and sesame seeds, with crunchy ciabatta on the side. After that indulgence we headed to the local farmers market in Long Beach, NY. I may no longer live there, but that market will always feel like home — the vendors know me and it’s a comforting place.
On the way back my friend Marta told me about a handy tool she uses to make zucchini noodles. I actually owned the same spiralizer from my mother-in-law but hadn’t used it yet. Marta describes food so colorfully that I always want to cook whatever she mentions. Her description of garlic lemon zucchini noodles lingered with me, and I couldn’t stop thinking about them. So, before my husband returned from Florida, I tried the recipe — and it immediately became a favorite.
These zucchini noodles are bright, simple, and quick to prepare. The lemon adds freshness, garlic gives depth, and parsley and olive oil round everything out. They make a light side dish or a low-calorie main when paired with a protein. Here’s the recipe I use.
Garlic Lemon Zucchini Noodles
Ingredients
- 1 Summer zucchini
- 1 garlic clove
- 1 tablespoon chopped parsley
- 1 tablespoon good quality olive oil
- Juice from half a lemon
- Salt and pepper to taste
Instructions
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Use a spiralizer (Veggetti-style) to turn the zucchini into thin ribbons.
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Lightly salt the ribbons, toss, and let them sit for about 15 minutes to release excess water.
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Drain or gently squeeze out the released water.
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Heat the olive oil in a skillet over medium heat.
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Add minced garlic and sauté for about a minute until fragrant.
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Add the zucchini ribbons and cook quickly, about 2 minutes, until just tender.
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Remove from heat and toss with lemon juice and chopped parsley.
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Season with salt and pepper to taste.
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Serve immediately for best texture and flavor.