Parmesan Zucchini Noodles

If you haven't tried zucchini noodles yet, they are delicious, especially when paired with garlic, Parmesan cheese, and a touch of red pepper flakes. These are one of my absolute favorite side dishes and will quickly make you forget about the pasta you were craving and are a great low-carb alternative to spaghetti squash.

A girl can only eat so much spaghetti squash and zucchini noodles a really delicious alternative. Plus they make a great canvas for so many different dishes and work with almost any protein including this Balsamic Chicken and Pesto Shrimp.

In terms of preparing the zucchini noodles, you will need a spiralizer, mandolin, vegetable peeler, or a sharp knife and some patience. I prefer using the KitchenAid spiralizer or this one from Paderno. They both work great on all kinds of veggies and are a worthwhile investment for anyone looking to eat more veggies. I use mine all the time for veggie noodles, salads, and even desserts with spiralized fruit.

How to Make Zucchini Noodles

There are many different ways to make zucchini noodles and you can even buy premade noodles in the freezer and produce section. Here's how to make them at home

• Spiralizer: Cut off the ends of the zucchini and place them in the spiralizer. Turn the crank (or the zucchini for handheld models) and watch the zucchini turn into thin noodles. 
• Mandolin:  Use a mandolin to cut the zucchini into thin planks. Then run your knife through the planks to create long, thin noodles.
• Julienne peeler: This type of peeler has small blades that turn vegetables into thin strips. Simply run the julienne peeler over the zucchini to create the noodles.
• Knife: Carefully cut the zucchini into thin planks. Then cut those planks into thin noodles. Try to keep the noodles the same size so they cook evenly. This is the hardest part about using a knife to make zoodles.

Recipe Ideas

Here are some delicious ways to customize this recipe.

• Add more vegetables: Consider adding some extra vegetables to this dish.  It is great with halved cherry tomatoes for color or throw in some fresh spinach to add extra nutrients and greens.
• Add extra flavor: Boost the flavor of these noodles by adding extra garlic, butter, olive oil, or fresh herbs. Basil or oregano is a great way to finish these noodles. Or add some fresh lemon juice and lemon zest before serving.
• Add protein: Turn this into a main dish by adding sausage, meatballs, salmon, or shrimp. We love making these Garlic Parmesan Sausage Zoodles for a full meal.
• Add fiber: If you aren't eating low carb, this dish is great mixed with some regular pasta to make a heartier, veggie-packed side dish. 

Storing Leftover Zoodles

Zucchini noodles will last 2-3 days in the fridge, but they may get soggier as they sit. Sometimes it can help to store them with a paper towel to keep them fresher. 

It is best not to freeze fully cooked zucchini noodles since they tend to disintegrate when reheated. To freezer raw zucchini noodles, quickly blanch the noodles for 1 minute in boiling water. Let cool on kitchen towels, blotting out any excess liquid. Then freezer in airtight containers. 

Let defrost naturally overnight in the fridge and then cook in a hot skillet.