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Garlicky Zucchini Noodles

Garlicky Zucchini Noodles

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  • Makes: 6 servings
  • Start to Finish 20 mins

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Not only are zoodles (or zucchini noodles) a lighter pasta alternative, they also dont require any boiling, saving you time in the kitchen.

Ingredients

  • 2 medium zucchini (about 10 ounces each), trimmed
  • 3 tablespoons walnut oil or olive oil
  • 6 cloves garlic, smashed, peeled, and halved lengthwise
  • 1/2 cup walnut pieces
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon crushed red pepper
  • 4 thin slices prosciutto or pancetta, torn
  • 1 medium tart green apple, cored and thinly sliced.
  • 4 ounces soft goat cheese

Directions

  1. Use a spiral vegetable slicer to cut noodles into long thin strands (or use a vegetable peeler to cut into ribbons). Use a kitchen scissors to cut through the strands to make them easier to serve.
  2. Heat 2 tablespoons of the oil in a very large skillet over medium-high heat. Add the garlic. Cook, stirring constantly, for 2 minutes or until softened and just starting to brown. Add zucchini; cook and toss with tongs for 1 minute. Transfer to a serving bowl. Add walnuts to skillet. Cook and stir for 1 to 2 minutes or until toasted. Add to bowl with zucchini. Add salt and crushed red pepper; toss to coat. Add remaining oil to skillet. Add prosciutto. Cook for 1 minute or until browned and crisp, turning once. Add to zucchini mixture along with apple. Toss to combined. Top with pieces of goat cheese.

Nutrition Facts

(Garlicky Zucchini Noodles)

Servings Per Recipe 6, cal. (kcal) 217, vit. A (IU) 361, iron (mg) 1, pro. (g) 8, calcium (mg) 54, chol. (mg) 13, Thiamin (mg) 0, Fat, total (g) 18, vit. C (mg) 14, carb. (g) 9, Niacin (mg) 1, sat. fat (g) 4, Riboflavin (mg) 0, Monounsaturated fat (g) 4, Pyridoxine (Vit. B6) (mg) 0, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, Polyunsaturated fat (g) 9, Folate (µg) 29, sugar (g) 5, Potassium (mg) 294, fiber (g) 2, sodium (mg) 405

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