I love zoodles. I know they’re not noodles, but somehow, just the fact that they are zucchini in noodle shape fools me enough – I find them super satisfying. When I’m feeling fluffy and want to cut down on carbs, I use them wherever noodles are used: in pho; with tomatoes, basil, and burrata; and in a shrimp pasta minus the pasta. My latest thing is creamy lemon zoodles, just like creamy lemon pasta!
By happy coincidence, this happens to be a keto-friendly dish! One of our friends is currently on a crazy keto, intermittent fasting diet and he was telling us everything that was okay to eat and while he was describing everything, I was thinking, “Hey, my dinner last night was keto!”
This is super quick to whip up – the cream and butter are simmered for a short while to thicken then the zoodles are tossed in the pan for a quick cook before finishing everything off with parmesan. Salt and pepper and a bit of lemon zest for prettiness and dinner is done!
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
- 2 tablespoons butter
- 2 tablespoons cream
- 1 large zucchini, spiralized
- 1 tablespoon lemon juice
- 1/4 cup finely grated parmesan
- salt and freshly ground pepper, to taste
- lemon zest, to finish
Melt the butter and the cream together in a non-stick pan over medium high heat, until the butter is melted and the cream starts to bubble and thicken slightly. Add the zoodles and lemon juice. Cook, tossing, until the zoodles are cooked but not mushy.
Remove from the heat and stir in the parmesan, tossing so that it melts and coats the zoodles. Season with salt and pepper to taste and finish with lemon zest and more parm, if desired.