Keto Tuscan Zucchini Noodles

$To make Keto Tuscan Zucchini Noodles, gather these ingredients: - 4 medium zucchinis, spiralized into noodles - 1 cup cherry tomatoes, halved - 1 cup fresh spinach - 1/2 cup heavy cream - 1/4 cup grated Parmesan cheese - 2 cloves garlic, minced - 1 teaspoon Italian seasoning - 2 tablespoons olive oil - Salt and pepper to taste - Fresh basil leaves for garnish When making this dish, precise measurements help your meal shine. Use a kitchen scale to weigh the zucchinis. For liquids, use a measuring cup. For spices, use measuring spoons. These tools ensure every ingredient shines in flavor. Fresh ingredients make all the difference in this dish. Fresh zucchinis have a crisp texture that adds to the noodles. Ripe cherry tomatoes burst with flavor and sweetness. Fresh spinach wilts perfectly, adding color and nutrients. Using high-quality Parmesan enhances the creaminess of the sauce. Always choose the freshest ingredients for the best taste. {{ingredient_image_1}} To make zucchini noodles, you start by spiralizing the zucchinis. I use a spiralizer, but a simple vegetable peeler works too. After spiralizing, place the noodles in a colander. Sprinkle a little salt on them and let them sit for about 15 minutes. This step helps to draw out extra moisture. After 15 minutes, pat the noodles dry with paper towels. This prevents soggy noodles later. Next, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 2 cloves of minced garlic and sauté for about 1 minute. The garlic should smell fragrant. Then, add 1 cup of halved cherry tomatoes. Cook them for about 3 to 4 minutes until they soften. Stir in 1/2 cup of heavy cream and bring it to a gentle simmer. Now, add 1/4 cup of grated Parmesan cheese, 1 teaspoon of Italian seasoning, salt, and pepper. Stir until the cheese melts and the sauce becomes creamy. Finally, toss in 1 cup of fresh spinach. Cook for another 2 minutes until the spinach wilts down. Now it's time to bring everything together. Gently fold the zucchini noodles into the sauce. Cook for an additional 2 to 3 minutes until the noodles heat up but stay firm. You want them to keep their shape and crunch. Once done, remove the skillet from the heat. Garnish with fresh basil leaves right before serving. This adds a pop of color and flavor to your dish. Enjoy your delicious Keto Tuscan Zucchini Noodles! To cut zucchini noodles, you need a spiralizer. Choose firm zucchinis for the best noodles. Start by trimming the ends of each zucchini. Place the zucchini in the spiralizer and twist to create long noodles. If you don't have a spiralizer, a vegetable peeler works too. Just peel long strips to mimic noodles. To make your sauce creamier, use heavy cream. It adds richness and smoothness. You can also add more Parmesan cheese when the sauce simmers. For a lighter option, use full-fat coconut cream. This keeps it rich without dairy. Stir the sauce well to mix all flavors and create a smooth texture. Soggy noodles can ruin your meal. To avoid this, sprinkle salt on the spiralized zucchini and let it sit for 15 minutes. This draws out excess water. After, pat them dry with paper towels. When cooking, add the zucchini noodles last. This keeps them firm and prevents overcooking. Enjoy your perfect, non-soggy zucchini noodles! Pro Tips Spiralizing Zucchini: To prevent soggy noodles, always salt and drain the spiralized zucchini for at least 15 minutes before cooking. Choosing Cheese: For a more intense flavor, use aged Parmesan cheese. It melts beautifully and adds depth to the sauce. Fresh Herbs: Enhance the flavor by adding fresh herbs like thyme or oregano along with the Italian seasoning for a fragrant twist. Heat Control: Be careful not to overcook the zucchini noodles; they should be tender yet firm to retain their texture and flavor. {{image_2}} You can make Keto Tuscan Zucchini Noodles more filling by adding protein. Grilled chicken works great. Just slice it into bite-sized pieces. You can also use shrimp for a light touch. Cook shrimp in the skillet until pink, then mix them in with the sauce. This adds flavor and makes the dish more satisfying. If you want a dairy-free option, swap heavy cream for coconut cream. It gives a nice, rich taste. Use nutritional yeast instead of Parmesan for a vegan touch. This keeps the dish creamy and adds a cheesy flavor without using dairy. You can still enjoy this dish while meeting your dietary needs. To spice things up, add red pepper flakes when cooking the garlic. This adds a nice kick to the dish. For an herb-infused taste, mix in fresh thyme or oregano along with the Italian seasoning. This gives the dish a fresh and vibrant flavor. You can easily adjust the flavors to suit your taste buds. To keep your Keto Tuscan Zucchini Noodles fresh, let them cool first. Once cool, place them in an airtight container. Store them in the fridge for up to three days. If you notice excess moisture, drain it before sealing. This step helps prevent sogginess. When you’re ready to enjoy your leftovers, reheat them gently. Use a skillet over low heat. Add a splash of olive oil or cream to keep them moist. Stir frequently until heated through. Avoid microwaving, as it may make the noodles mushy. Freezing zucchini noodles can be tricky. I recommend freezing the sauce separately. Cook the sauce, then let it cool. Pour it into freezer bags and seal tightly. For the zucchini noodles, spiralize them, then blanch in boiling water for one minute. Cool them quickly in ice water, then drain. Place them in freezer bags, remove air, and seal. They can last up to three months. Thaw them in the fridge before using. Zucchini noodles are low in carbs and calories. They are a great choice for a keto diet. Zucchini is rich in vitamins A and C. It also has potassium, which is good for heart health. Plus, zucchini contains fiber, which aids digestion. Swapping pasta for zucchini noodles can help you feel full without the extra carbs. This makes it easier to stick to your health goals. Yes, you can use other vegetables to make noodles. Some popular options are carrot, cucumber, or squash. Each veggie has a unique taste and texture. For example, carrot noodles add a sweet note to your dish. Cucumber noodles are refreshing, perfect for summer meals. Just remember that cooking times may vary with different vegetables. Absolutely! This recipe works well for meal prep. You can cook the sauce and zucchini noodles ahead of time. Store them separately in airtight containers. When you’re ready to eat, just heat them up. This method keeps your noodles from getting soggy. You can enjoy a quick and tasty meal all week long. If you don’t have a spiralizer, use a vegetable peeler. Simply run the peeler along the zucchini to create thin strips. You can also use a box grater to make thin noodles. Just be careful to avoid your fingers. These methods may not create perfect spirals, but they still work great in this recipe. Enjoy your homemade zucchini noodles! This post covered how to make delicious zucchini noodles, from fresh ingredients to cooking tips. You learned how to prepare, cook, and combine the ingredients for a tasty meal. I shared tricks for avoiding soggy noodles and adding flavors. Don't forget, experimenting with proteins and storage tips can make meal prep easier. Enjoy your cooking journey with zucchini noodles and try new variations. Simple meals can be healthy and fun!$

Keto Tuscan Zucchini Noodles

A delicious low-carb dish featuring spiralized zucchini noodles in a creamy sauce with tomatoes and spinach.

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Prep Time 15

Cook Time 10

Total Time 25

Course Main Course

Cuisine Italian

Servings 4

Calories 250 kcal

Ingredients

4 medium zucchinis, spiralized into noodles
1 cup cherry tomatoes, halved
1 cup fresh spinach
1 2 heavy cream
1 4 grated Parmesan cheese
2 cloves garlic, minced
1 teaspoon Italian seasoning
2 tablespoons olive oil
to taste Salt and pepper
for garnish Fresh basil leaves

Instructions

Start by spiralizing the zucchinis to create noodles. Place them in a colander, sprinkle with a little salt, and let them sit for about 15 minutes to draw out excess moisture. Pat dry with paper towels.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
Add the cherry tomatoes to the skillet and cook for about 3-4 minutes until softened.
Stir in the heavy cream and bring it to a gentle simmer. Add the grated Parmesan cheese, Italian seasoning, salt, and pepper. Stir until the cheese has melted and the sauce is creamy.
Add the fresh spinach to the skillet and cook for another 2 minutes until wilted.
Gently fold the zucchini noodles into the sauce, cooking for an additional 2-3 minutes until the noodles are heated through but still firm.
Remove from heat and garnish with fresh basil leaves right before serving.

Notes

Serve the zucchini noodles in a large bowl or individual plates, drizzling some extra sauce on top and garnishing with additional grated Parmesan and fresh basil for a vibrant look.

Keyword keto, low carb, vegetarian, zucchini noodles