Side Dish Vegetables Squash Zucchini Zucchini 'Noodles' 4.6 (225) 166 Reviews 44 Photos 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. Recipe by Becka Updated on September 9, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 44 44 44 44 Prep Time: 35 mins Cook Time: 10 mins Total Time: 45 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Ingredients 6 zucchini 2 teaspoons salt 3 tablespoons margarine 1 clove garlic, minced (Optional) salt and black pepper to taste ¼ cup grated Parmesan cheese Directions 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. KGora I Made It Print Nutrition Facts (per serving) 141 Calories 10g Fat 10g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 141 % Daily Value * Total Fat 10g 13% Saturated Fat 2g 12% Cholesterol 4mg 1% Sodium 1362mg 59% Total Carbohydrate 10g 4% Dietary Fiber 3g 11% Total Sugars 5g Protein 6g Vitamin C 50mg 251% Calcium 105mg 8% Iron 1mg 6% Potassium 784mg 17% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved