Zucchini Noodles: 30-Minute Low-Carb Recipes

Best low carb find of the day? Zucchini noodles (sometimes called “zoodles”) are terrific pasta replacement in any recipe. Zucchinis are 95% water and are a high source of potassium and Vitamin C. Just what susceptible bodies are craving (post flu season) and anyone needing to de-stress! We rounded up 5 of our favorite recipes for you to try, ranging from Asian-inspired dishes, to good old Italian fare. You might find yourself skipping the pasta section of the grocery aisle after giving one of these quick and easy meals a try.

Zucchini Noodles Are a Great Source of Fiber

Best of all, you can give up the carbs and still get a healthy dose of fiber. Substituting pasta with zucchini noodles reduces the calorie and carb content of any meal by 75%. Plus, they are the easiest, yummiest gluten-free alternative around! Zucchini also give you the anti-aging benefits of Vitamin A and the energy boost of Vitamin B. (Check out our persimmons recipes for more on Vitamin A.) Kids love them and it is the perfect way to add more veggies to your household diet.

Stir Fry Zucchini Noodles

Our first recipe comes from Diethood and is a tasty twist to stir fry noodles. Stir fry zucchini noodles with onions and teriyaki sauce for a meal that’s ready in 10 minutes. Our kids especially love this quickie with the toasted sesame seeds. Try this meal on a night when you’re beat and just need something healthy besides takeout.  Make our favorite Chocolate No-Bake Cookies for dessert and everyone goes to bed happy 🙂

Ingredients
2 tablespoons vegetable oil
2 yellow onions , spiralized
4 small zucchini , spiralized, patted dry with paper towel
1 tablespoon low sodium soy sauce
2 tablespoons low sodium teriyaki sauce
1 tablespoon sesame seeds

Click here for the full recipe and complete instructions. They also have a nutrition label available so be sure to check it out.  You will be wowed as you wonder why you never thought of this sooner.

Honey Sriracha Chicken Zucchini Zoodles

Sticking with the Asian theme (since we love it so much), this next dish is spiced with sriracha. This recipe is a little different because it doesn’t require the zucchini noodles to be cooked. That saves the nutrients, too. Just toss them together with chicken or shrimp and you’ve got a high-protein, low carb meal that will sustain you. The sauce is sweet and spicy, our favorite!

Ingredients
10-oz zucchinis
1 tablespoon olive oil
2 cloves garlic, minced
12 oz boneless, skinless chicken breast, cut into cubes
1 tablespoon chopped scallion
White sesame, for garnishing

Sauce
2 tablespoons honey
1 tablespoon Sriracha
One and 1/2 tablespoons soy sauce
1 teaspoon sesame oil
1/2 tablespoon cornstarch
2 tablespoons water

Click here for full recipe and complete instructions.  Also, if you like spicy, try our homemade Jumbalaya recipe.  Use cauliflower rice instead of white rice and build upon what you are experiencing with ye olde zucchini.

Chicken and Zucchini Noodle Caprese

Capisce? Don’t worry, we weren’t going to leave you hanging on your favorite Italian dishes. This 30-minute meal made with chicken, zucchini noodles, grape tomatoes, mozzerella balls, and basil will have your mouth watering for more. Kids are obsessed with this for lunch or dinner (and what a tricky way to round out their nutrient-starved diets)! Remember, zoodles don’t need to cook as long as traditional pasta. 2 minutes in boiling water should be more than sufficient. Additionally, you can saute them with olive oil, salt, and pepper for a minute or two.

Ingredients
1 tablespoon olive oil
2 tablespoons butter
1 pound (16-24) shrimp, shelled and deveined
4 cloves garlic, chopped
1 pinch red pepper flakes (optional)
1/4 cup white wine or chicken broth or shrimp broth
2 tablespoons lemon juice (~1 lemon)
3 medium zucchini, cut into noodles
salt and pepper to taste
1 teaspoon lemon zest
1 tablespoon parsley, chopped

Chick here for the full recipe and instructions.  Can you believe it? 15g carbohydrates and 2g sugar for every 2 servings.  Also, if you love greens and low-glycemic recipes, give our green smoothie a try, too.  Most smoothies include fruits with high sugar content to sweeten them up.  Not this one!  Strawberries and a little bit of honey do the trick perfectly.

Whole30 Thai Chicken and Noodles

Whole30 lovers will relish this tasty Thai concoction from Paleo Gluten Free Eats. Zucchini noodles are excellent with peanut sauce and this recipe goes for the gold with the addition of chicken and kale. You can serve the dish hot or cold and we recommend making a double batch of the sauce to keep on hand. Perfect for when you’re throwing together a quick lunch for work.

Ingredients
24 oz zucchini noodles
4 cups kale chopped
1 small red bell pepper julienned
1 small yellow bell pepper julienned
One cup fresh cilantro leaves chopped
2 cups cooked chicken breast cubes
1/2 cup roasted cashews

Sauce
1/4 cup sesame oil
2-3 tablespoons almond butter creamy or peanut butter (if not whole30)
2 1/2 tablespoons coconut aminos
2 tablespoons distilled white vinegar
One and 1/2 tablespoons date syrup or maple syrup (if not whole30)
1 tablespoon lime juice fresh squeezed is best!
1 medium garlic cloves
1/2 tablespoon ginger paste
1/2 tablespoon lemongrass paste

Click here for the full recipe and instructions. The sauce calls for coconut aminos, which you can find at Trader Joes. Also, we recommend making your own lemongrass paste with this easy recipe from Martha Stewart. It’s also a nice addition to curry. Yum!

Where to Get Zoodles

Most grocery stores sell pre-spiraled zoodles. If you find yourself using zucchini noodles more than pasta, consider investing in a spiralizer. Our favorite is the Butoni Spralizer from Amazon. It’s under $30 and the 5 different Japanese stainless steel cutting blades are strong enough to spiralize even the toughest fruits and veggies. (Think sweet potatoes, squash, and ginger root, too!) Spiralize to your heart’s content and knock out the carbs, lady!