Zucchini is my favorite “go to” vegetable in the summer season. I love grilling and sautéing it but I tend to use the same cooking methods every time. Lately, I’ve been wanting to get more creative with my cooking and when I was searching for different ways to prepare zucchini I discovered zoodles or zucchini noodles!
Zoodles is a great pasta substitute if you are trying to go gluten free, or just want to add more vegetables to your diet. The flavor of zucchini isn’t too distinct so it really absorbs any flavor you’d like to add. Its bright green color makes it extremely appealing to eat too!
I bought a super cheap vegetable noodle maker at TJ Maxx and it has been my favorite investment. There is no need to go out and buy an expensive vegetable cutter. Here is a link to the one I bought!
My Basil lemon zucchini & squash noodles with baked Salmon has been my favorite experiment yet. It is so delicious and refreshing and I think I’ll be eating it the rest of this summer.
Enjoy my friends!
Basil Lemon Zucchini & Squash Noodles With Salmon
Grocery Shopping List
- 1 medium zucchini
- 1 medium squash
- 1 salmon filet
- Olive oil ( 1 TBS needed) or coconut oil
- Fresh basil
- 2 lemons (need whole lemon for juice and zest)
- Salt and pepper to taste
Directions
- Cut the two ends off from both the zucchini and squash. Don’t cut the vegetable. Place into noodle maker one at a time
- Heat oven to 350. On salmon filet, add pepper, lemon juice and place two lemon slices on top. Cook for 10-12 minutes until Salmon is flakey.
- Heat 1 tablespoon olive oil or coconut oil in pan on medium. Add the zoodles when oil is hot enough
- Cook for about 10 minutes until zoodles are heated thoroughly. Squeeze lemon juice a over then and add lemon zest. Mix in chopped basil
- Salt and pepper to taste
Kelly Tip
- If you’re looking for more flavor, sauté fresh garlic or add red pepper flakes for some spice!
Big Hugs & Health,
Kelly
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