Amazing Low-Carb Recipes with Zucchini Noodles
Here are all my ideas for Amazing Low-Carb Recipes for Zucchini Noodles, and I think they’re a delicious way to expand your low-carb options!
Zucchini noodles are pretty mainstream now that lots of people have discovered them as a great low-carb substitute for pasta. But I do think it takes some attention to detail to turn them into something that’s really tasty, and through the years I’ve made some zucchini noodle recipes I really enjoyed. If you’re in the U.S. we’re rapidly approaching the time of year when zucchini is abundant, so today I’m reminding you about my favorite Low-Carb Recipes for Zucchini Noodles. Did you know that these noodles made with strips of zucchini are also called Zoodles by some people?
Of course some of my readers are in the Southern Hemisphere where winter is approaching, so I’ve also included my ideas for using zucchini noodles in soup in this collection. If you haven’t tried zucchini noodles or having used them much, I hope you’ll find some ideas here to inspire you!
How Do You Make Zucchini Noodles?
If you’re a zucchini noodle newbie, you might want to read my post about Three Ways to Make Noodles from Zucchini. Then get yourself one of the three inexpensive gadgets (affiliate links) that can turn zucchini into noodles, and get cooking! Hope you enjoy trying some of these tasty ideas for zucchini noodles. (Use Spiralizer Recipes for all the zucchini noodle recipes.)
How do you Cook Zucchini Noodles?
Zucchini noodles can be eaten raw, but when I’m serving them with a heated sauce I like to heat some olive oil, season the oil with sliced garlic (which is then removed) and then cook the zucchini quickly over high heat for just a few minutes. I think that method perfectly softens and seasons the zucchini.
Mediterranean Zucchini Noodles are not only low-carb, they’re also vegan and Paleo for anyone who cares about such things! And there’s loads of flavor from onions, garlic, herbs, olives, and capers.
If it’s soup weather, this Low-Carb Turkey, Mushroom, and Zucchini Noodle Soup is loaded with flavor from ground turkey, mushroom, and mushroom broth.
We loved the peanut-tahini sauce for this Middle Eastern Ground Beef Zoodles with Peanut-Tahini Sauce, but you can use all peanut butter if you don’t have tahini.
Kara and I swooned over these Greek-Style Zucchini Noodles with Tomatoes, Olives, and Feta. They have all the flavors that make Greek Salad so good!
If I had to pick my favorite zucchini noodle dish it might have to be these Zucchini Noodles with Spicy Cherry Tomato, Sausage, Garlic, and Herb Sauce. You have to check out this unique sauce that’s made with olive oil, garlic, cherry tomatoes, herbs, and hot pepper flakes!
Zucchini Noodle Mock Pasta Salad has Italian Sausage, roasted red peppers, olives, and green onions, plus a delicious basil pesto vinaigrette that bumps up the flavors.
You’ll love the amazing peanut sauce for this Julienned Zucchini Vegan Bowl with Peanut-Sriracha Sauce.
Zucchini Noodles with Tuna and Green Olives are an amazing dinner made mostly with pantry ingredients; if you like tuna you have to give this a try!
Instant Pot fans will make this Instant Pot Pasta Sauce with Sausage, Tomatoes, and Herbs over and over, and there are stovetop instructions if you prefer that method. This sauce is perfect to serve over zucchini noodles, and some family members can have pasta too if that’s how it works at your house!
This year I discovered the idea of using zucchini noodles in soup, and this Low-Carb Turkey Soup with Zucchini Noodles was amazing!
More Dinners with Zucchini Noodles
Julianne Zucchini Mock Spaghetti with Quick Sausage, Tomato, and Basil Sauce
Chicken Pesto Zucchini Noodle Salad
Garlicky Zucchini Noodles with Tomatoes and Burrata
Low-Carb Italian Sausage Soup with Tomatoes and Zucchini Noodles
Have you ever made zucchini noodles? If so, what’s your favorite way to use them?