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Keto Friendly Garlic Parmesan Zucchini Noodles are here to save your taste buds and your waistline
Are you tired of the same old keto recipes? Do you crave something that’s both low-carb and flavor-packed? Well, buckle up, buttercup, because we’re about to dive into a recipe that’s going to knock your socks off! This dish is not just a meal; it’s an experience. Let’s get cooking!
Key Takeaways:
Quick and Easy, Low-Carb, Flavor-Packed recipe perfect for a fast, healthy meal. Ideal for those following a keto diet and bursting with garlic and parmesan goodness.
The Toolbox: Make sure you have the necessary utensils and equipment needed before you start. If not, no worries they are just a click away!
"KitchenRIZZ": Add some "chaRIZZma" to your Kitchen game with these Chef tips and hacks to level up this recipe from ordinary to extraordinary!
Ingredients
You don’t want to be halfway through cooking and realize you’re missing something crucial. Here’s what you’ll need:
- 4 medium zucchinis
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup grated Parmesan cheese
- 1 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Fresh parsley for garnish
- Pinenuts for optional garnish
The zucchinis will be transformed into noodles, the garlic will add a punch of flavor, and the Parmesan will bring it all together with its cheesy goodness. Don’t skimp on the fresh parsley; it adds a pop of color and a hint of freshness.
The Toolbox: Necessary Equipment and Tools
Here’s what you’ll need:
- Spiralizer or Vegetable peeler
- Fry Pan
- Tongs
- Mixing Bowls
- Airtight Food Storage Containers
- Grater
- Garlic Press
Preparing the Zucchini Noodles
First things first, let’s turn those zucchinis into noodles. If you’ve got a Spiralizer, you’re in luck. Simply attach the zucchini and crank away. If you’re using a vegetable peeler, peel the zucchini into long, thin strips. Either way, you’ll end up with beautiful, noodle-like strands.
Once you’ve got your noodles, place them in a colander and sprinkle with a bit of salt. This helps to draw out excess moisture, ensuring your noodles aren’t soggy. Let them sit for about 15 minutes, then give them a gentle squeeze to remove any remaining water. Dry noodles are happy noodles!
Cooking the Garlic
Now, let’s get that garlic going. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook until it’s fragrant and golden brown, about 2 minutes. Be careful not to burn it; burnt garlic is bitter and will ruin the dish.
Garlic is the star of this recipe, so don’t rush this step. The aroma will fill your kitchen and make your mouth water. Once the garlic is ready, remove it from the skillet and set it aside. We’ll add it back in later to ensure it retains its flavor.
Cooking the Zucchini Noodles
With the garlic out of the skillet, it’s time to cook the zucchini noodles. Add them to the same skillet and cook over medium heat for about 5 minutes. You want them to be tender but still have a bit of bite. Overcooked zucchini noodles can turn mushy, and nobody wants that.
As the noodles cook, toss them gently with tongs to ensure even cooking. If you’re feeling adventurous, add the red pepper flakes for a bit of heat. Season with salt and pepper to taste. Remember, the Parmesan will add saltiness, so don’t go overboard.
Adding the Parmesan
Once the noodles are cooked to perfection, it’s time to add the Parmesan. Sprinkle it over the noodles and toss to combine. The heat from the noodles will melt the cheese, creating a creamy, cheesy sauce that coats every strand.
This is where the magic happens. The Parmesan adds a rich, savory flavor that pairs perfectly with the garlic and zucchini. If you’re a cheese lover, feel free to add a bit more. There’s no such thing as too much cheese, right?
Garnishing and Serving
Now that your noodles are cheesy and delicious, it’s time to plate them up. Transfer the noodles to a serving dish and sprinkle with the cooked garlic. Garnish with fresh parsley for a pop of color and a hint of freshness.
Serve immediately and enjoy! These noodles are best enjoyed fresh, but if you have leftovers, they can be stored in the fridge for up to 2 days. Just be aware that they may lose some of their texture when reheated.
Nutritional Information
Nutritional Breakdown (per serving, assuming 4 servings):
Macronutrients:
- Calories: ~150
- Protein: ~8g
- Carbohydrates: ~10g
- Fiber: ~3g
- Fat: ~10g
Micronutrients:
- Vitamin C: ~35% of the Daily Value (DV)
- Vitamin A: ~15% of the DV
- Calcium: ~20% of the DV
- Iron: ~6% of the DV
This dish is a keto dream come true. It’s low in carbs, high in healthy fats, and packed with protein. Plus, it’s loaded with vitamins and minerals from the zucchini and garlic. It’s a win-win!
Printable Recipe
🚨"KitchenRIZZ"🚨
Add some "chaRIZZma" to your Kitchen Game" with these Pro Chef Tips and Kitchen Hacks to make...
Use Truffle Salt:
Swap out regular salt for truffle salt. This luxurious ingredient will give your zucchini noodles an earthy, gourmet twist that will have everyone thinking you’re a culinary genius.
Infuse the Olive Oil:
Before cooking, infuse your olive oil with some fresh herbs like rosemary or thyme. Just heat the oil with the herbs for a few minutes, then strain them out. This will add a subtle, aromatic flavor to your dish that will make people go, "What is that amazing taste?!" Or you can have some Infused Oil delivered right to your door!
Add a Splash of White Wine:
Deglaze your pan with a splash of white wine after cooking the garlic. This will add a sophisticated depth of flavor and a hint of acidity that pairs beautifully with the Parmesan.
Incorporate Sun-Dried Tomatoes:
Chop up some sun-dried tomatoes and toss them in with the zucchini noodles. The sweet and tangy flavor of the tomatoes will add a surprising burst of deliciousness and a pop of color.
Finish with a Drizzle of Balsamic Glaze:
Just before serving, drizzle a bit of balsamic glaze over the top. This adds a sweet and tangy finish that complements the savory garlic and Parmesan perfectly. Plus, it looks super fancy!
Summary
Keto Friendly Garlic Parmesan Zucchini Noodles are a delicious, low-carb alternative to traditional pasta. They’re quick and easy to make, packed with flavor, and perfect for anyone following a keto diet. With just a few simple ingredients and some basic kitchen tools, you can whip up this tasty dish in no time. So, what are you waiting for? Get cooking and enjoy a guilt-free, cheesy delight!
Q: Can I use a different type of cheese?
A: Absolutely! While Parmesan is the star of this recipe, you can experiment with other cheeses like Pecorino Romano or Asiago. Just keep in mind that the flavor profile will change.
Q: How do I store leftovers?
A: Store any leftovers in an Airtight Food Storage Container in the fridge for up to 2 days. Reheat gently in a skillet over low heat to maintain the texture of the noodles.
Q: Can I add protein to this dish?
A: Yes, you can! Grilled chicken, shrimp, or even bacon would be great additions. Just cook the protein separately and add it to the noodles before serving.
Q: Can I make this dish ahead of time?
A: While it's best enjoyed fresh, you can prepare the zucchini noodles and garlic ahead of time. Store them separately in the fridge and combine them just before serving.
Keep Calm, Cook and Sip...
Have Fun...Smile...Be Happy - KDII
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