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Herbed Lemon Zucchini Noodles (Gluten-free, Dairy-free, Grain-free)

Ever had zucchini noodles or ‘zoodles,’ as some affectionately call them? They’re a great way to get your pasta fix if you’re gluten-free or grain-free.

This is a super simple recipe to make. All you have to do is throw everything in the pan, sauté until soft, and top with lemon juice, olive oil, parsley, and olives. Feel free to add shredded chicken or throw in some quinoa if you’d like some additional protein. Creamy white beans would also be a delicious mix-in!

Beautiful colors, yummy flavors

Beautiful colors, yummy flavors

This recipe was built around the veggies I had on hand and they came together perfectly. The zucchini acts as noodles for the base (but you could also swap the zucchini for other gluten-free noodles as well) of the dish, which is loaded with gorgeous veggies. This recipe is a fabulous way to increase your vegetable intake!

Herbed Lemon Zucchini Noodles, Gluten-free/Dairy-free/Grain-free

You have to try the sauce… very light, only a few ingredients, and so fresh. This is not a sauce you have to worry about making separately either (no additional dishes to dirty up!) – this baby uses flavors that are already in the dish. 

The combination of the olive oil, saltiness from the black olives, fresh, earthy parsley, zing from lemon juice, and spice from the red chili pepper flakes is divine.

And, although I absolutely love garlic, my stomach needed a break from it, so I left it out. If you’re a garlic lover, definitely add it!

If you like olives, you're in for a treat - the salty rich flavors from the olives really shines through

If you like olives, you’re in for a treat – the salty, rich flavors from the olives really shine through

Herbed Lemon Zucchini Noodles (Gluten-free, Dairy-free, Grain-free)

Serves 2-3

2-3 TB, extra virgin olive oil
1 cup, chopped carrots
1/2 to 3/4 bunch, chopped asparagus
3-4 big zucchini, sliced into noodles (see below)
1 cup, halved cherry tomatoes (multi-color heirloom adds beautiful color)
1/4 cup, chopped scallions
1/4 cup, chopped black olives
1 lemon
1/4 cup, chopped parsley
Salt and pepper (or lemon pepper if you have it)
Red pepper chili flakes

Using the spiral slicer to make the 'zoodles'.

Using the spiral slicer to make the ‘zoodles’. See below for more info.

Doesn't it look just like pasta?

Doesn’t it look just like pasta?

To make the zucchini noodles:

you can use a spiral slicer (my favorite: Paderno World Cuisine A4982799 Tri-Blade Plastic Spiral Vegetable Slicer), julienne peeler (my favorite: Zyliss Julienne Peeler), vegetable peeler, or a steady hand and a knife to slice into strips.

Some people remove the zucchini skin before slicing, but I like to keep it on for added nutrition. If it looks like your noodles are  watery, give them a good squeeze between clean dish towels or paper towels to remove some of the water.

To cook: heat up a generous splash of olive oil in a pan under medium heat. Put the carrots, red pepper, and asparagus into the pan to soften. Once those become tender, add the zucchini noodles. Stir to incorporate all of the veggies. Add the cherry tomatoes and salt and pepper. Cover and sauté for a few minutes until the vegetables are cooked through to your liking. Remove from heat, throw in the scallions, and spritz with lemon.

Put individual servings into bowls and top with black olives and parsley. While still warm, add lots of lemon juice, a generous drizzle of olive oil, and sprinkle with red pepper chili flakes – these make up the sauce. Mix well to fully incorporate, let the flavors meld together for a few minutes (this is important  – so the olives, lemon juice, parsley, and red pepper chili flakes come together), and mix again. Taste to see if any additional lemon, red pepper chili flakes, or salt is needed and enjoy!

Notes:

– the zucchini noodles will look like a TON when you make them into noodles, but will shrink up a lot when they cook.

– Never made zucchini noodles? Here are two short video tutorials using a julienne peeler and one using a spiral slicer (in this video, she dehydrates the noodles after slicing…. I personally don’t think this is necessary unless you’re finding that the sauce is too watery.) You can also use a vegetable peeler to make thicker zucchini fettuccine strands.

– If you use the links in this post to purchase the products mentioned, I receive a small percentage from the affiliate program. That said, I only recommend products that I use myself or that I suggest to clients. Your purchase helps support my work – thank you.

Question to my readers: What is your favorite way to eat zucchini? Have you ever tried zucchini noodles?

UPDATE: This recipe has been featured in Healthy Vegan FridaysWellness Weekend, Allergy-Free Wednesdays, Tasty Traditions, Slightly Indulgent Tuesdays, Foodie Fridays, Real Food Fridays, Gluten-free Fridays and Fast and Easy Paleo Recipe Roundup.
Fast and Easy Paleo Recipes

Go check it out for more recipe inspiration!

Comments

  1. Your dish looks amazing and really healthy too!

    http://www.petitestyleonline.com

  2. I love how you present your recipes in an non complicated way. My daughter prepared the Zucchini noodles for me once and they are fantastic! No need for pasta at all :-) and we can use just about any vegetables we have on hand. Glad to see you are passing this healthy idea on to your readers.
    Delmy recently posted…Four Ways to Self-DiscoveryMy Profile

    • Thank you, Delmy! What a sweet comment. I appreciate your feedback and glad you’re a zucchini noodle fan! I’m looking forward to posting new zucchini noodle recipes soon – keep your eyes out for them :)

  3. Wow – that looks really good. I love to see more recipes.

  4. This recipe looks great! I love zucchini, we usually make them barbecued or in the oven together with other veggies. This post gave me another great idea how to cook them!
    Delia @ Blog Formatting recently posted…You asked: I spend too much time on social networks, help!My Profile

  5. I am completely fascinated by this recipe and will definitely try it. I’ve used spaghetti squash before but I didn’t realize that other things could be made as noodles. It looks like maybe even my kids will eat it. :)
    Thanks!
    Cheryl @littlethingsbigdifference.com recently posted…3 Ingredients to Look Out for in Lotions, Shampoos, CosmeticsMy Profile

  6. I just came back to this recipe because I really really want to make it, so I just bit the bullet to buy a spiral slicer. Arrives Friday, so I should be able to try this weekend!

    • Yay, that’s exciting! You will love the spiral slicer and how many fun things you can make with it. I’ve seen people make noodles out of cucumber, carrots, sweet potato, squash, pumpkin, and more! I can’t wait to experiment with it besides just zucchini noodles (although they are my fave) and sweet potato noodles. Veggie and apple chips are now on my to-do list. Let me know if you try this recipe!

  7. I had Zucchini noodles once, and loved them, have to get one of the thingys. Thanks for sharing on Real Food Fridays.
    Joyce recently posted…More Workouts on YouTubeMy Profile

  8. I love my veggie spiralizer- finally a way to get “pasta” without the guilt! Your recipe looks delish. Happy to participate in the link party with you! :)

  9. Hi Alexandra, I am joining in the Paleo Magazine Link Party! I’m first in line, so will leave my message for you! I LOVE your blog and recipes. And OMG we both picked zoodles! Maybe we’re destined to become firm friends!

    Your salad looks so amazingly fresh and perfect for the dog-days of summer. The combination of raw zucchini zoodles with lemon in a leafy green salad is the bomb! Great choice, girlie!

    • Hi Susie! Thanks so much for stopping over and for your kind words. Love that we both picked zoodles and your zoodle tutorial is awesome and very helpful. Very happy to have connected with you – keep in touch!

  10. Thanks so much for submitting this recipe to our Paleo Recipes link party!
    Layla recently posted…Fast and Easy Paleo Recipes – Link Party 1My Profile

Trackbacks

  1. […] Herbed Lemon Zucchini Noodles from Made To Glow  […]

  2. […] This week our featured blogger is Alexandra over at Made to Glow.  She has an amazing story on her “About Me Page” about how she suffered with health issues for so many years until she realized that eating healthy foods was non-negotiable.  After cutting out Gluten, Dairy and totally transforming all of her eating habits she’s on the road to recovery and is really an inspiration to others who need to make life changes too!  You can also find her on Facebook, Pinterest, Twitter, and Instagram too! Made to Glow | Meet Alexandra | Gluten & Sugar Free BBQ Chicken Pizza | Herbed Lemon Zucchini Noodles […]

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