Vegetarian Parmesan Zucchini Noodles

Serving Size: 10

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.

Recipe by: Jenn Tidwell

Cook Times

Active Prep5

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time15

Recipe Serving Size10

Cooking Tools Required

Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saute pan, Sharp Knives, Skillet, Spiralizer, Top Stove

Ingredients

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

Optional:

1 fresh red chili chopped

Instructions

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.

Reheating Instructions

Reheat to desired temperature using the stove top or microwave.

Nutrition