Parmesan Garlic Zoodles

When you are macro counting, you become hyper aware of carbohydrates. And I have come to the realization they are EVERYWHERE! So that means you do end up with restrictions on the types of foods you can and cannot eat if you want to stay full all day. So, by personal choice, I said goodbye to pasta and most desserts on all days except my cheat meals.

However, this is a problem for me because I love pasta. Which I guess loving pasta is a good thing, because growing up Monday nights was spaghetti night in my house.

Thankfully, someone out there figured out that you could spiral slice a zucchini (and lots of other vegetables) and turn it into a low carbohydrate pasta. What a great way to get extra vegetables and to lower your carbohydrate intake!

So I invested in a high quality spiralizer and got to experimenting.

As I mentioned in my post for the Blackened Cod, I had amazingly wonderful zoodles at a restaurant in Columbus OH recently and I just had to re-create it. I figured out that the zoodles were a simple mix of zucchini, fresh parmesan, and garlic. That is it.

When you are making this recipe, I strongly encourage you to buy a wedge of fresh parmesan and grate it yourself. The flavor is so much more pronounced.

Parmesan Garlic Zoodles

  • 3 medium zucchinis
  • 1/4 cup freshly grated parmesan
  • 2-3 garlic cloves, minced
  • 1 T olive oil

Using a spiralizer*, cut the zucchini into noodles. I chose to make my ribbons because I liked the look of it. 

Place the zoodles in a colander and liberally salt. Allow to rest for at least 20 minutes. Make sure you either leave the colander in the sink or put a plate/towel under it as water will drip out. This is an extremely important step. Do not skip!!! The salt will help draw out the water from the zucchini. Pat dry with paper towels.

Heat the olive oil in a non-stick skillet over medium-high heat. Add garlic and saute for 3-4 minutes. Making sure not to burn the garlic. Add zoodles and cook for 5 minutes, stirring frequently.

Drain any excess liquid from the pan.

Add the cheese and stir to combine. Serve immediately. Top with additional grated parmesan if desired.

This recipe makes about 6 servings (one serving equals approximately 100 grams). The macro count for 1 serving is

  • 2.6 grams fat
  • 3 grams carbohydrate
  • 3.5 grams protein

*If you don’t have a sprilaizer, you can use a slicer, just be sure to get your slices as thin as possible. Otherwise you will have to increase your cooking time significantly.


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