Parmesan Zucchini Noodles with Lemon and Olive Oil
Parmesan Zucchini Noodles : A no-cook gluten-free and low-carb recipe for raw zucchini noodle salad with Italian flavor. It's unbelievably quick, delicious and healthy!
Ingredients
- 4 medium zucchini about 8 ounces each
- 1/4 cup (60 ml) extra-virgin olive oil
- Flaky sea salt or kosher salt
- 1-2 tablespoons fresh lemon juice to taste
- 1 teaspoon grated fresh lemon zest
- 1/3 cup (35 g) walnuts toasted* and roughly chopped
- 1/2-1 teaspoon red chili flakes to taste
- 1/2 cup fresh herb leaves such as Italian parsley and basil, torn into pieces
- 1 chunk Parmesan cheese
Instructions
- Trim the ends of the zucchini and cut into noodles, ribbons or matchsticks with a knife, spiralizer or vegetable peeler.
- Put the zucchini in a large bowl and pour the olive oil over. Toss gently to coat the strands, then season with salt to taste (I use 1/2 - 1 teaspoon usually).
- Add the lemon juice, zest, walnuts, and chili flakes and toss again.
- Top the bowl with the herbs and shave cheese over the top with a vegetable peeler.
Notes
To toast walnuts: Arrange on a baking sheet and bake for 10 minutes in a 350-degree oven, or in a heavy skillet over medium-low heat until lightly golden.
Nutrition
Serving: 1gCalories: 228kcalCarbohydrates: 8gProtein: 7gFat: 21gSaturated Fat: 3gCholesterol: 1mgSodium: 15mgPotassium: 951mgFiber: 3gSugar: 1gVitamin A: 1193IUVitamin C: 69mgCalcium: 59mgIron: 2mg