Low Sodium Lemon Zucchini Noodles

Total time18 min

Prep time10 min

Cook time8 min

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Ingredients

4 servings

4 medium zucchini (about 2 lb total)
Zucchini Baby Green Zucchini Packaged Zucchini Stop & Shop Fresh Vegetables Zucchini Planks H-E-B Fresh Cut Green Zucchini
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3 tbsp olive oil
4 cloves garlic, thinly sliced
1 tsp lemon zest (from about 1 lemon)
2 tbsp fresh lemon juice
¼ tsp fine sea salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp ground ginger
¼ cup fresh basil leaves, torn
2 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
Spiralize the zucchini into noodles using a spiralizer, or draw a vegetable peeler lengthwise along each zucchini to create wide ribbons. Spread the noodles on a clean kitchen towel or paper towels and pat dry — removing surface moisture prevents the finished dish from becoming watery.
2
Heat the olive oil in a large (12-inch) skillet over medium heat until it shimmers. Add the garlic and cook, stirring frequently, until softened and just beginning to turn golden at the edges, about 2 minutes. Watch closely, as the slices can brown quickly.

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