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Fresh Zesty Lemon Garlic Zoodle Primavera

lemon garlic zoodle primavera - featured image
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A quick and easy healthy meal featuring zucchini noodles tossed with a bright lemon garlic sauce and fresh veggies, perfect for a light lunch or dinner.

Ingredients

Scale
  • 4 medium zucchinis, spiralized into zoodles
  • 3 tablespoons extra virgin olive oil
  • 4 cloves garlic, minced
  • Zest and juice of 1 large lemon
  • 1 cup cherry tomatoes, halved
  • 1 medium bell pepper, thinly sliced
  • A handful fresh basil, chopped
  • 1/4 cup grated Parmesan cheese (optional)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Pinch of red pepper flakes (optional)

Instructions

  1. Wash and dry the zucchinis. Using a spiralizer, create zucchini noodles from all 4 zucchinis. Place the zoodles in a colander, sprinkle lightly with salt, and let them sit for 10 minutes to draw out excess moisture.
  2. While the zoodles rest, heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant and lightly golden. Add the lemon zest and cook for another 30 seconds to infuse the oil.
  3. Add the halved cherry tomatoes and sliced bell pepper to the skillet. Cook for 4-5 minutes until the tomatoes soften slightly and the peppers are tender but still crisp. Season with salt, pepper, and red pepper flakes if using.
  4. Gently pat the zoodles dry with a clean kitchen towel or paper towels to remove released moisture.
  5. Add the zoodles to the skillet with the veggies and sauce. Toss gently using tongs or a wooden spoon to combine. Cook for 2-3 minutes, stirring often, until zoodles are tender-crisp.
  6. Remove skillet from heat. Squeeze the juice of one lemon over the zoodles, sprinkle with chopped fresh basil, and toss again to combine. Adjust seasoning with more salt or pepper if needed.
  7. If using Parmesan, sprinkle it on top just before serving.
  8. Serve immediately while zoodles still have slight crunch and bright lemon garlic flavors.

Notes

Salt the zoodles and let them rest to draw out moisture, then pat dry to prevent sogginess. Cook zoodles briefly over medium heat to keep them tender-crisp. Add fresh herbs off the heat to preserve brightness. If using store-bought zoodles, drain and pat dry well. Reheat leftovers gently in a skillet, avoid microwave to prevent watery texture.

Nutrition

Keywords: zoodle primavera, lemon garlic zoodles, healthy zucchini noodles, easy vegetarian dinner, low-carb meal, gluten-free, vegan option

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