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Spiralized zucchini noodles are tossed with fresh basil, lime, and ginger for a quick and refreshing side dish. I serve these with grilled chicken and pineapple skewers.

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Recipe Summary

prep:
10 mins
cook:
5 mins
additional:
10 mins
total:
25 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cut zucchini in half to help it fit in the spiralizer. Run each half through the large teeth of a vegetable spiralizer. Put zucchini noodles into a glass bowl and sprinkle with salt. Toss with your hands to mix. Let rest for 10 minutes to remove excess water. Rinse and pat dry.

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  • Heat oil in a skillet over medium-high heat. Add zucchini noodles, basil leaves, and ginger. Cook, tossing occasionally, until the noodles are tender but not mushy, about 5 minutes. Do not stir so zucchini noodles stay intact. Drizzle with lime juice and toss to coat. Serve hot.

Cook's Note:

The zucchini I used weighed 12 1/3 ounces (350 grams).

Nutrition Facts

94 calories; protein 2.2g; carbohydrates 7.7g; fat 7.1g; sodium 598.3mg. Full Nutrition
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