Zingy Lemon Zucchini Noodles
These Zingy Lemon Zucchini Noodles are fresh, vibrant, and bursting with flavor. I love how they make me feel light and energized while still being incredibl...
I remember the first time I made zucchini noodles; it was a hot summer day, and I was craving something light yet flavorful.
I whipped up these Zingy Lemon Zucchini Noodles, and they instantly became a go-to dish in my kitchen.
The bright lemon and fresh herbs not only elevate the flavors but also make my heart sing with joy!
Plus, it’s a great way to enjoy all that beautiful zucchini in the summer months.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Zucchini is the star here, and using fresh ones is key to keeping everything bright and flavorful. If you're feeling fancy, you can swap in a splash of coconut coconut cream or cashew cream for a richer sauce! Nutritional yeast adds that cheesy flavor without any nut milk (almond, soy, or oat)—it's such a game changer for vegan dishes.
Tips & Notes
- •I like to keep my zucchini noodles al dente; they should have a bit of bite to them for the best texture!
- •If you're in a hurry, you can also buy pre-spiralized zucchini at many grocery stores.
Recipe Variations
- •Sometimes I'll add in some sautéed mushrooms or bell peppers for a heartier dish.
- •You can also toss in some cooked chickpeas for added protein and texture.
Storage & Freezing
To keep leftovers fresh, store the zucchini noodles in an airtight container in the fridge for up to 2 days. Just know they might release some moisture, so it'll be best to consume them quickly!
Frequently Asked Questions
Can I make this ahead of time?
While I love these noodles fresh, you can prep the ingredients and store them separately in the fridge. Just toss them together right before serving for the best texture.
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Ingredients
Instructions
- 1
Start by spiralizing your zucchini. If you don’t have a spiralizer, a julienne peeler works just as well! Aim for long, noodle-like strands.
- 2
In a large skillet, heat the olive oil over medium heat. Once hot, add the minced garlic and sauté for about 1 minute until fragrant, but be careful not to burn it.
- 3
Add the spiralized zucchini to the skillet. Sauté for 2-3 minutes until just tender; we want them to maintain some crunch!
- 4
Remove the skillet from heat and stir in the lemon juice, nutritional yeast, cherry tomatoes, and fresh basil. Season with salt, black pepper, and red pepper flakes if using.
- 5
Toss everything together gently until well combined. Taste and adjust seasoning if needed.
- 6
Serve immediately, perhaps garnished with more fresh basil or a sprinkle of nutritional yeast!
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