Hey there, lovely people!
Are you in the mood for something light and delicious? I’ve got a treat for you!
Today, I’m sharing my recipe for zoodles with olive oil and garlic.
It’s fresh, quick, and oh-so-satisfying. Plus, it’s a fun way to enjoy veggies!
Grab your spiralizer, and let’s dive into this tasty dish!
Suggestions for Ingredient Substitution
Zucchini, the main ingredient in zoodles, can be replaced with other vegetables like carrots, cucumbers, or butternut squash for different flavors and textures. Use a spiralizer or vegetable peeler to create noodle-like shapes. Adjust cooking times as needed, as some vegetables may require longer or shorter cooking periods than zucchini.
Olive oil can be substituted with avocado oil or coconut oil for different flavor profiles and potential health benefits. Use the same amount as called for in the recipe. These oils have high smoke points, making them suitable for various cooking methods.
Butter can be replaced with ghee for a lactose-free option or with additional olive oil for a dairy-free, vegan alternative. When using olive oil instead of butter, use about 25% less than the amount of butter called for in the recipe. This substitution may slightly alter the dish’s richness but will maintain its overall flavor profile.
| Preparation Time | 10-15 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 20-30 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 500-600
- Protein: 5-8 g
- Fat: 50-60 g
- Carbohydrates: 15-20 g
Ingredients
- 3 zucchini
- 3 tablespoons olive oil
- 2 to 3 tablespoons butter
- 2 tablespoons minced garlic
- 2 tablespoons chopped basil
Step 1: Prepare the Zucchinis
Start by cleaning the zucchinis and drying them thoroughly.
Cut off each end of the zucchinis, then place them in the Veggitti Pro.
Set the cutter to your desired thickness to create zucchini pasta with your preferred noodle size.
Step 2: Create the Zucchini Pasta
Position a bowl outside the Veggitti Pro cutter to catch the zucchini pasta as it comes out.
Turn the knob and push the zucchinis through the cutter.
This will transform the zucchinis into a pasta-like shape.
Step 3: Sauté the Zucchini Pasta
In a pan, heat 1 tablespoon of olive oil over medium-high heat.
Add the zucchini pasta to the pan and sauté for a few minutes.
Make sure to keep the zucchini pasta crunchy and avoid overcooking to prevent it from becoming mushy.
Once sautéed, remove the pasta from the pan and set it aside.
Step 4: Prepare the Garlic and Basil Mixture
Using the same pan, heat 2-3 tablespoons of olive oil and 2-3 tablespoons of butter.
Add chopped garlic and basil to the pan and cook for about 3 minutes, until the garlic is fragrant and the basil is slightly crispy.
Step 5: Combine and Serve
Drizzle the cooked garlic and basil mixture over the sautéed zucchini pasta.
Toss to combine, ensuring the pasta is thoroughly coated with the mixture.
Serve the garlic zucchini pasta in a bowl, either as a flavorful side dish or enjoy it on its own.
