Vegetarian Parmesan Zucchini Noodles » Foodom

Vegetarian Parmesan Zucchini Noodles

$16.25 Cooking Fee
Recipe by:
Jenn Tidwell
These 5-ingredient vegan parmesan zucchini noodles are full of goodness and flavour, and at under 100 cals a portion, make for a perfectly light and tasty weeknight supper.
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10


  • Once you’ve spiralized your zucchini, wrap and blot the noodles in a clean tea towel, to remove as much moisture as possible.
  • While the noodles are blotting, heat a heavy skillet, and spray with a few squirts of sesame oil. Stir-fry the garlic for five minutes, until it begins to get crispy. Don't let it burn!
  • Place the zucchini noodles into a mixing bowl, add a few more sprays of sesame oil, the chopped chilli (if using), and the fried garlic. Mix well.
  • If serving with a salad, place the leaves into the bottom of a dish, pile the noodles on top, arrange the tomatoes around the edge, and add some alfalfa.
  • Sprinkle with vegan parmesan, grind over some black pepper, and serve immediately.

Cook Times

Active Prep5
Hands-On Cook10
Total Time15 minutes
Recipe Serving Size10



  • 1 tablespoon sesame oil
  • 20 clove garlic smashed
  • 5 zucchini courgette, spiralized
  • 10 tablespoon parmesan cheese
  • ¼ teaspoon ground black pepper


  • 5 red chili chopped

To serve (optional):

  • 5 tomato quartered
  • 4 ounce alfalfa sprouts to garnish can also add As many salad leaves as you like

Cooking Tools Required

Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saute pan, Sharp Knives, Skillet, Spiralizer, Top Stove
Reheating/Serving Instructions
Reheat to desired temperature using the stove top or microwave.


Calories: 80kcal | Carbohydrates: 10g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 95mg | Potassium: 512mg | Fiber: 2g | Sugar: 5g | Vitamin A: 980IU | Vitamin C: 61mg | Calcium: 99mg | Iron: 1mg

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