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–+ servings

Vegan Parmesan Zoodles

Serving Size: 10
Full of goodness and flavor! Also goes great with the eggplant meatballs!

Recipe by: Jen Stone

Cook Times

Active Prep10
Hands-On Cook5
Hands-Off Cook0
Passive0
Total Time15 minutes
Recipe Serving Size10

Cooking Tools Required

Cutting board, Mixing bowls, Saute pan, Sharp Knives, Skillet, Spiralizer, Top Stove

Ingredients

  • 1 tablespoon sesame oil
  • 5 clove garlic minced
  • 5 zucchini spiralized
  • 5 tablespoon vegan parmesan cheese
  • ½ teaspoon freshly ground black pepper
  • 1 pinch crushed red pepper optional for a little extra heat

Instructions

  • Spiralize zucchini
  • Once you’ve made the zoodles, remove as much moisture as possible
  • Stir fry garlic for 30 seconds
  • Add the zucchini noodles and saute for 5 minutes, until just tender and al dente
  • Taste the noodles and season with chili flakes (if using) and salt as needed
  • Sprinkle with vegan Parmesan and black pepper
Reheating Instructions
Serve immediately. Zoodles do not hold well, best when fresh. Not suitable for freezing.

Nutrition

Calories: 44kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 48mg | Potassium: 262mg | Fiber: 1g | Sugar: 2g | Vitamin A: 196IU | Vitamin C: 18mg | Calcium: 21mg | Iron: 1mg