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.

Recipe - FRANCE AVE EDINA

Prep Time35 Minutes

Servings4

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

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.
Add zoodles to pan and sauté for 5-7 minutes, tossing and turning zoodles throughout. Add lemon juice and lemon zest halfway through cooking.
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.
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

Servings

Shop Ingredients

Makes 4 servings

3 tablespoons extra-virgin olive oil

L&B Extra Virgin Olive Oil, 16.9 Ounce

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$12.99$0.77/oz

4 cloves slivered garlic

Fresh Garlic Bulb, 0.2 Pound

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$1.40 avg/ea$6.99/lb

¼ teaspoon red pepper flakes (optional)

L&B Maple Spicy Brussel Sprouts Vegetable Steamer, 9.7 Ounce

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$9.99$1.03/oz

1 ½ pounds (2 packages) L&B Zucchini Noodles (“Zoodles”)

L&B Zucchini Noodles, 11 Ounce

Add L&B Zucchini Noodles to Favorites.Add L&B Zucchini Noodles to Favorites.

$5.99$0.54/oz

3 tablespoons fresh lemon juice

ReaLemon 100% Lemon Juice from Concentrate, 8 Ounce

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$2.69$0.34/oz

1 teaspoon fresh lemon zest

Fancy Large Lemons, 0.5 Pound

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$1.25 avg/ea$2.49/lb

1 cup organic cherry tomatoes, halved

Bushel Boy Red Cherry Tomatoes, 1 Pint

2/$7 Huge Deal

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$3.50 was $4.99$3.50/pt

1 cup fresh cubed mozzarella pieces or cherry-size mozzarella balls

Crystal Farms Wisconsin Mozzarella String Cheese, 12 Each

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$5.79$0.48 each

2 tablespoons fresh organic basil chiffonade (cut into small ribbons)

Urban Greens Basil, 0.75 Ounce

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$3.99$5.32/oz

Directions

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.
Add zoodles to pan and sauté for 5-7 minutes, tossing and turning zoodles throughout. Add lemon juice and lemon zest halfway through cooking.
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.
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.