Best 3 Zucchini Noodles And Butternut Squash In A Garlic Lemon Sauce Recipes
Get ready to embark on a culinary journey with this delightful duo of zucchini noodles and butternut squash, enveloped in a tantalizing garlic lemon sauce. Bursting with vibrant flavors and textures, these recipes offer a symphony of tastes that will leave your palate craving more. Dive into the vibrant green zucchini noodles, spiraled into long, delicate strands, and the sweet, nutty essence of roasted butternut squash. Each bite is a harmonious blend of flavors, enhanced by the aromatic fusion of garlic and lemon.
Zucchini Noodles with Roasted Butternut Squash and Garlic Lemon Sauce: This recipe is a symphony of flavors and textures. Zucchini noodles provide a light and refreshing base, while roasted butternut squash adds a touch of sweetness and depth. The garlic lemon sauce brings it all together with its vibrant and zesty flavor.
Zucchini Noodles with Butternut Squash and Brown Butter Sauce: This recipe takes a more savory approach. Zucchini noodles are tossed with roasted butternut squash and a rich, nutty brown butter sauce. The result is a dish that is both comforting and satisfying.
Butternut Squash and Zucchini Noodle Gratin: This recipe is a cheesy, bubbly delight. Zucchini noodles and butternut squash are baked in a creamy sauce, topped with a crispy breadcrumb topping. It's the perfect dish for a cozy dinner party.
No matter which recipe you choose, you're in for a treat. These zucchini and butternut squash dishes are sure to impress your taste buds and make your next meal a memorable one.
LEMON-GARLIC ZUCCHINI NOODLES
These quick and easy noodles (also known as zoodles) partner perfectly with just about any entree. The fresh lemon really brightens the flavor of this low-carb side dish which is a healthy option for a decadent pasta dish.
Provided by lutzflcat
Categories Fruits and Vegetables Vegetables Squash
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Use a spiralizer to cut zucchini into thick or thin ribbons, your preference.
- Melt butter in a large skillet over medium heat. Add olive oil and garlic, and cook until the garlic is fragrant, about 1 minute. Add zucchini and toss to coat with the butter-garlic sauce. Saute until zucchini noodles are slightly softened or have reached desired tenderness, 3 to 5 minutes.
- Stir in lemon juice, lemon-pepper, red pepper flakes, and salt, and remove from the heat. Garnish with a sprinkle of parsley and lemon zest, and serve.
Nutrition Facts : Calories 77.2 calories, Carbohydrate 4.9 g, Cholesterol 7.6 mg, Fat 6.5 g, Fiber 1.2 g, Protein 1.4 g, SaturatedFat 2.3 g, Sodium 78.6 mg, Sugar 1.9 g
GUILT-FREE GARLIC PARMESAN ZUCCHINI NOODLES PASTA
We are in love with this easy zucchini noodles recipe. There's fresh zucchini, tomatoes, basil, parmesan, and garlic. Plus, it only takes 20 minutes to make. Make this with 100% zucchini noodles, or swap half of the zucchini for regular spaghetti for a heartier meal. For a vegetarian option, omit the parmesan cheese, substitute it with your favorite vegetarian-friendly cheese, or use nutritional yeast.
Provided by Adam and Joanne Gallagher
Categories Dinner
Time 20m
Yield Makes 4 Servings
Number Of Ingredients 10
Steps:
- Trim and spiralize the zucchini (see notes below for doing this without a spiralizer). Then cut the spiralized zucchini into long noodles to be about the length of spaghetti.
- Add olive oil, garlic, and the red pepper flakes to a large, deep skillet. Turn to medium heat. When the oil bubbles around the garlic, add the zucchini noodles.
- Toss the noodles with pasta tongs and cook until al dente - they should be wilted but still have a crunch; 5 to 7 minutes. Do not let the noodles cook any longer, or else they will become mushy. As they cook, keep tossing so that all the zucchini noodles have a chance to hit the bottom of the skillet.
- Stir in the tomatoes, basil, and parmesan cheese, and then cook for one minute. Use pasta tongs to transfer the noodles, tomatoes, and basil to a serving dish. Leave the liquid in the skillet.
- Bring the liquid left in the skillet to a simmer.
- Combine cornstarch and cold water in a small bowl, then whisk into the simmering liquid. Cook while whisking until the liquid thickens to a sauce; about 1 minute. Taste the sauce and season with salt.
- Pour the sauce over the zucchini, tomatoes, and basil. Finish with more parmesan cheese on top and serve immediately.
Nutrition Facts : ServingSize 1/4 of the recipe, Calories 197, Protein 10.7 g, Carbohydrate 11.2 g, Fiber 3.4 g, Sugar 1.7 g, Fat 14.3 g, SaturatedFat 3.4 g, Cholesterol 7.2 mg, Sodium 471.4 mg
ZUCCHINI 'NOODLES'
A tasty and fairly simple way for people on a gluten-free or wheat-free diet to enjoy a noodle dish. I usually use 4 zucchini and 2 summer squash for a colorful mix.
Provided by Becka
Categories Side Dish Vegetables Squash Zucchini
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Cut zucchini into thin, noodle-like strips (a mandoline works well for this). Toss with the 2 teaspoons salt, and place in a colander to drain for 30 minutes.
- Bring a pot of water to boil. Add zucchini; cook for one minute. Drain; rinse immediately with cold water to stop cooking.
- Heat margarine in a large skillet over medium high heat. Add zucchini and garlic; cook and stir until just tender, about 5 minutes. Season to taste with salt and pepper. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 140.7 calories, Carbohydrate 10.4 g, Cholesterol 4.4 mg, Fat 9.9 g, Fiber 3.2 g, Protein 5.6 g, SaturatedFat 2.4 g, Sodium 1361.8 mg, Sugar 5.2 g
Tips:
- Use a vegetable spiralizer: This will make quick and easy work of creating zucchini noodles. If you don't have a spiralizer, you can use a julienne peeler or a mandoline to create thin zucchini strips.
- Choose the right type of butternut squash: For this recipe, you'll want to use a butternut squash that is ripe and has a deep orange color. Avoid squash that is green or has blemishes.
- Roast the butternut squash before adding it to the sauce: This will help to caramelize the squash and give it a slightly smoky flavor.
- Use fresh herbs: Fresh herbs, such as basil, parsley, and thyme, will add a lot of flavor to the sauce. If you don't have fresh herbs on hand, you can use dried herbs, but be sure to use less, as they are more concentrated.
- Don't overcook the zucchini noodles: Zucchini noodles are best when they are cooked just until tender. If you overcook them, they will become mushy.
- Serve immediately: This dish is best served immediately after it is made. The zucchini noodles will start to soften and lose their texture if they are allowed to sit for too long.
Conclusion:
This zucchini noodles and butternut squash dish is a delicious and healthy meal that is perfect for a weeknight dinner. It is packed with vegetables and is low in calories and fat. The garlic and lemon sauce is light and flavorful, and it perfectly complements the roasted butternut squash and zucchini noodles. If you are looking for a new and exciting way to enjoy zucchini and butternut squash, this recipe is definitely worth trying.
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