Lemon Garlic Zoodles with Cherry Tomatoes and Fresh MozzarellaLemon Garlic Zoodles with Cherry Tomatoes and Fresh Mozzarella
Lemon Garlic Zoodles with Cherry Tomatoes and Fresh Mozzarella
Lemon Garlic Zoodles with Cherry Tomatoes and Fresh Mozzarella
Zucchini noodles, or “zoodles,” are a low-calorie alternative to wheat pasta that are easy to prepare and delicious to eat. The lemon and garlic sauce in this recipe pairs well with the noodles and enhances their delicate flavor.
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Lemon Garlic Zoodles with Cherry Tomatoes and Fresh Mozzarella
Lemon Garlic Zoodles with Cherry Tomatoes and Fresh Mozzarella
Prep Time35 Minutes
Servings4
0
Ingredients
3 tablespoons extra-virgin olive oil
4 cloves slivered garlic
¼ teaspoon red pepper flakes (optional)
1 ½ pounds (2 packages) L&B Zucchini Noodles (“Zoodles”)
3 tablespoons fresh lemon juice
1 teaspoon fresh lemon zest
1 cup organic cherry tomatoes, halved
1 cup fresh cubed mozzarella pieces or cherry-size mozzarella balls
2 tablespoons fresh organic basil chiffonade (cut into small ribbons)
Directions
  1. In a skillet, sauté olive oil, garlic and hot red pepper flakes (optional) over medium-high to high heat for 15-30 seconds until golden but not brown or burnt.
  2. Add zoodles to pan and sauté for 5-7 minutes, tossing and turning zoodles throughout. Add lemon juice and lemon zest halfway through cooking.
  3. Have a colander/strainer ready with a bowl underneath and dump the zoodles into the colander, reserving the liquid. Let it drain until no more liquid is dripping and then add this liquid back to the pan. Reduce liquid at high heat for 3 minutes.
  4. Place zoodles into a large serving dish. Drizzle the lemony sauce over the zoodles and top further with cherry tomatoes, mozzarella and basil chiffonade. Season to taste.
35 minutes
Prep Time
0 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
3 tablespoons extra-virgin olive oil
L&B Extra Virgin Olive Oil
L&B Extra Virgin Olive Oil, 16.9 Ounce
Huge Deal
$9.99 was $12.99$0.59/oz
4 cloves slivered garlic
Fresh Garlic Bulb
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
¼ teaspoon red pepper flakes (optional)
L&B Crushed Red Pepper Flakes
L&B Crushed Red Pepper Flakes, 1.5 Ounce
$5.99$3.99/oz
1 ½ pounds (2 packages) L&B Zucchini Noodles (“Zoodles”)
L&B Zucchini Noodles
L&B Zucchini Noodles, 11 Ounce
$5.99$0.54/oz
3 tablespoons fresh lemon juice
ReaLemon 100% Lemon Juice from Concentrate
ReaLemon 100% Lemon Juice from Concentrate, 8 Ounce
$2.69$0.34/oz
1 teaspoon fresh lemon zest
Fancy Large Lemons
Fancy Large Lemons, 0.5 Pound
$1.25 avg/ea$2.49/lb
1 cup organic cherry tomatoes, halved
Bushel Boy Red Cherry Tomatoes
Bushel Boy Red Cherry Tomatoes, 1 Pint
Huge Deal
$3.99 was $4.99$3.99/pt
1 cup fresh cubed mozzarella pieces or cherry-size mozzarella balls
Crystal Farms Wisconsin Mozzarella String Cheese
Crystal Farms Wisconsin Mozzarella String Cheese, 12 Each
$4.99$0.42 each
2 tablespoons fresh organic basil chiffonade (cut into small ribbons)
Urban Greens Basil
Urban Greens Basil, 0.75 Ounce
$3.99$5.32/oz

Directions

  1. In a skillet, sauté olive oil, garlic and hot red pepper flakes (optional) over medium-high to high heat for 15-30 seconds until golden but not brown or burnt.
  2. Add zoodles to pan and sauté for 5-7 minutes, tossing and turning zoodles throughout. Add lemon juice and lemon zest halfway through cooking.
  3. Have a colander/strainer ready with a bowl underneath and dump the zoodles into the colander, reserving the liquid. Let it drain until no more liquid is dripping and then add this liquid back to the pan. Reduce liquid at high heat for 3 minutes.
  4. Place zoodles into a large serving dish. Drizzle the lemony sauce over the zoodles and top further with cherry tomatoes, mozzarella and basil chiffonade. Season to taste.