Got an incredibly tasty summer side dish for you today: Parmesan Garlic-Herb Zoodles!
Translation: zoodles (zucchini noodles) sauteed in homemade garlic-herb butter topped with a mountain of freshly grated parmesan cheese aka the freshest little side dish this side of the Mississippi. You’re welcome.
Since being diagnosed with gestational diabetes I’ve been been using my Spiralizer more then ever. I say this every time I share a spiralized recipe, but changing the way you serve healthy foods is a great way to remain/get excited about eating them. Aka, turning plain ol’ zucchini into curly “noodles” is a heck of a lot more fun to eat then soggy sauteed slices served next to grilled chicken.
Speaking of soggified zucchini – in addition to this recipe I’m sharing 5 tips for avoiding watery zoodles, because nothing takes the wind out of my zucchini blossom sails quite like dishing up a plate of zoodles only to find them wading in a pool of their own liquid before I get the chance to dig in. Eliminating extra liquid entirely when making zoodles is pretty much impossible, but follow my tips below for the best possible results.
5 Tips for Avoiding Watery Zoodles
- Use long, thin zucchini. Fat zucchini have more seeds/guts which means more water.
- Break up the zoodles. If you try to cook very long zoodle spirals, they’ll steam in the skillet vs saute. Trim the zoodles to 3-4″ish after spiralizing.
- Salt the zoodles. Place the trimmed zoodles into a colander set atop a bowl then sprinkle with salt and toss with your fingers coat. Let the zucchini sit in the fridge for at least 30 minutes, or up to an hour after salting, to let the salt draw out excess moisture.
- Press the salted zucchini. After letting the salt draw out excess moisture from the zoodles, place them on a kitchen towel or bed of paper towels then firmly press with another kitchen/paper towel to remove the moisture that’s risen to the surface.
- Don’t overcook the zoodles. Zoodles will never replace regular pasta noodles so I saute them for just a couple minutes until they’re crisp-tender. Any longer and they get soggy, which not only results in watery zoodles.
How to Make Parmesan Garlic-Herb Zoodles
Start by spiralizing 3 thin zucchini, then go through the process outlined above – break up the zoodles > salt the zoodles > press the zoodles dry. Here is the Spiralizer I have >
Meanwhile, mix up the Garlic-Herb Butter which gives this side dish all it’s yummy, summery flavor. You can do this several days or even weeks in advance, as the butter freezes really well.
In a bowl mix together 1 stick (1/2 cup) salted butter that’s been softened to room temperature plus 2 Tablespoons chopped fresh parsley, 1 Tablespoon each finely minced fresh rosemary and thyme, 1 clove garlic that’s been minced or pressed, a squeeze of fresh lemon juice, plus a big pinch of steak seasoning. We bring home a jar of homemade steak seasoning from a butcher shop near my in-law’s house every time we visit, which I recreated here, OR you can use whatever blend you love/have on hand.
When it’s time to cook, add 2 Tablespoons Garlic-Herb Butter to a 12″ skillet over medium-high heat then add the zoodles.
Saute until the zoodles are crisp tender, being careful not to overcook, as they can get soggy.
Once the zoodles are crisp tender, remove the skillet from the heat then grate in as much parmesan cheese as your cheese-loving heart desires (mine usually desires quite a bit. YUM.) Swirl onto plates with the protein of your choice then dig in! I hope you love this simple, seriously delicious little side dish – enjoy!
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Parmesan Garlic-Herb Zoodles
Serve Parmesan Garlic-Herb Zoodles as an easy, gluten-free, low-carb side dish for any dinner or occasion!
- 3 long, thin zucchini
- freshly grated parmesan cheese
- For the Garlic-Herb Butter
- big pinch steak seasoning (store bought or see notes for recipe)
- 1 stick salted butter (1/2 cup,) softened to room temperature
- 2 Tablespoons chopped fresh parsley
- 1 Tablespoon finely minced fresh rosemary
- 1 Tablespoon finely minced fresh thyme
- 1 garlic clove, pressed or minced
- squeeze fresh lemon juice
- Spiralize zucchini using the fattest noodle blade to create zoodles then add to a colander set atop a bowl. Lightly salt then toss with your fingers to coat and place in the refrigerator for 30 minutes to an hour to drain excess liquid. Remove zoodles from refrigerator then pat very dry with kitchen or paper towels.
- Meanwhile, add ingredients for Garlic-Herb Butter in a small bowl then stir to combine and set aside. Can be done several days ahead of time, or even several weeks as the butter freezes well.
- Once zoodles are drained and pressed dry, heat a 12" skillet over medium-high heat. Add 2 Tablespoons Garlic-Herb butter then, once melted, add zoodles and saute until crisp tender, 2-3 minutes, adding more Garlic-Herb Butter if desired. Turn off heat then grate in parmesan cheese to taste. Serve immediately.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.