Creamy Garlic Zucchini Noodles

I love this recipe and am now a big fan of the zucchini noodle. I even got a “really good” from my fella, who is a recent convert to zucchini in general. With a new hand-held vegetable julienne strip maker to use, I actually had fun making these. It’s basically shredding by hand, but you can also use a mandoline slicer to julienne the zucchini if you have one.

Nutritional yeast adds a cheese-like flavor and can be bought in a shaker container or larger package at health food stores. It is great for making “cheesy” vegan sauces and for adding to the top of pasta dishes. If dairy is not an issue, you can use fresh grated Parmesan cheese instead.

This recipe is easy to make and doesn’t require many ingredients. I served this as an appetizer but it could be a side dish or doubled and served with marinara sauce for a main dish.

Serves: 1-2

2 zucchini (or 1 large) rinsed and dried
1 clove garlic, minced
1 Tablespoon butter or butter alternative
1 teaspoon nutritional yeast (optional)
Crushed red pepper flakes to taste
Salt & Fresh Black Pepper to taste

Rinse and dry zucchini. Peel, if desired, and julienne the zucchini. I used my julienne strip maker all around the outside of the zucchini until I got to the seeds layer in the center. The seeds don’t make good noodles, so we can toss that part.
Once the zucchini is prepped and the garlic is minced, you’re ready to cook. Add butter or alternative to a medium sized skillet over medium-low heat. Add garlic and saute lightly, about 1 minute. Add in zucchini and saute until tender, about 8 – 10 minutes.
Remove zucchini noodles from heat and add in nutritional yeast, if using. Add crushed red pepper flakes and salt and black pepper to taste. Stir to combine and serve.

Adapted from:

Leave a Reply

Your email address will not be published. Required fields are marked *