Garlic Lemon Zucchini Noodles – bursting with Mediterranean flavors and very low in calories.
I love a good girls’ night. Lately they’ve been rare, so when one happens I savor every moment. We recently bought a house with a lovely tri-level deck that’s perfect for entertaining, so I invited my friends over. The evening was long, the wine flowed, and by morning we were a bit slow — but one memory stuck with me: my friend’s description of garlic lemon zucchini noodles. It was inspiration I couldn’t resist.
The night actually came about while my husband was away for a few days in Florida for a wedding. I had some commitments in New York but Thursday night was free, so I called my girls. Everyone but one could make it, and we enjoyed a true cheese-centric evening. We had fried feta (saganaki), watermelon with feta and mint, Cypriot fried halloumi with tomatoes and arugula, and a baked brie. For the main course my friend Marta requested my leek and potato feta pie — I made it crustless this time and it was just as delicious. To balance all that cheese, we served chicken drumsticks for the meat eaters.
We lingered late, but after so much wine and cheese the idea of staying up all night faded quickly. The next morning we enjoyed a queenly breakfast: avocado topped with an egg, a drizzle of olive oil, sesame seeds, and crusty ciabatta — absolutely divine. After breakfast we headed to the local farmers market in Long Beach, NY. Even though I no longer live there, Long Beach will always have my heart. The farmers market, which runs May through November, feels like home; the vendors know me and it’s a warm, familiar place.
On the drive back, Marta told me about a handy spiralizer she uses to make zucchini noodles — a tool I’d actually received from my foodie mother-in-law but hadn’t used yet. Marta has a colorful way with words; when she talks about food I want to make it immediately. She described garlic lemon zucchini noodles so enticingly I couldn’t stop thinking about them. Before my husband returned from Florida I tried the recipe, and these quick, bright zucchini noodles won me over.
Garlic Lemon Zucchini Noodles
Ingredients
- 1 Summer zucchini
- 1 garlic clove
- 1 tablespoon chopped parsley
- 1 tablespoon good quality olive oil
- Juice from half a lemon
- Salt and pepper to taste
Instructions
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Use a spiralizer or Veggetti-style cutter to make thin zucchini ribbons.
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Lightly salt the ribbons, toss, and let them sit about 15 minutes to release excess moisture.
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Drain or gently squeeze out the water.
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Warm the olive oil in a skillet over medium heat.
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Add the minced garlic and sauté for about a minute until fragrant.
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Add the zucchini ribbons and cook quickly for about 2 minutes—just until tender-crisp.
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Stir in lemon juice and chopped parsley.
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Season with salt and freshly ground pepper to taste.
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Serve immediately for the best texture and flavor.