Creamy Zucchini Noodles
These creamy zucchini noodles are tossed in a rich, garlicky ricotta sauce for a quick, cozy, low-carb dinner. An easy and delicious vegetarian recipe that takes minutes to make!
Servings: 4
Equipment
Ingredients
FOR THE ZUCCHINI NOODLES
- 4 to 6 medium-sized zucchini washed, spiralized, and dried*
- 1 tablespoon olive oil divided
- ½ teaspoon chopped fresh herbs I either reach for rosemary or thyme, but use whatever you have on hand, or use your favorite. Dried herbs also work.
- salt and freshly ground black pepper to taste
FOR THE RICOTTA SAUCE
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 cup ricotta cheese
- ½ cup milk
- salt and freshly ground black pepper to taste (season it well)
FOR THE TOMATOES
- ½ tablespoon olive oil
- 1 pint cherry tomatoes halved
- salt to taste
- freshly grated parmesan cheese optional
Instructions
- Sauté the zucchini. Heat 1 tablespoon olive oil over medium-high heat in a nonstick skillet. Add the spiralized zucchini; season with herbs, salt, and pepper and continue to cook for 7 minutes, or until tender, stirring frequently. Remove the zoodles from the skillet and set aside.
- Make the creamy cheese sauce. Return the skillet to the burner and heat 2 tablespoons of olive oil over medium heat. Add the garlic and cook for 30 seconds or until fragrant, stirring frequently. Stir in the ricotta cheese and milk; season with salt and pepper and continue to stir until the cheese is completely melted and everything is well combined. Bring the mixture to a steady simmer and cook for 3 minutes, or until thickened.
- Combine the zucchini and cheese sauce. Remove the skillet from the heat and stir in the previously prepared zucchini; taste for seasonings and adjust accordingly. Set aside.
- Sauté the tomatoes. In a small skillet, heat 1/2 tablespoon of olive oil over medium-high heat. Add the cherry tomatoes, sprinkle with salt, and let cook for 2 minutes, or until they start to blister. Stir and continue to cook for 2 more minutes.
- Finish and serve. Remove the skillet from the heat and serve the tomatoes over the creamy zucchini, sprinkling with freshly grated Parmesan cheese.
Notes
- *Remove as much excess water as possible from the spiralized zucchini before cooking.
Nutrition
Calories: 303kcal | Carbohydrates: 18g | Protein: 12g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 101mg | Potassium: 1149mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1505IU | Vitamin C: 80.5mg | Calcium: 230mg | Iron: 2.2mg
