Lemon Parmesan Zucchini Noodles

The "noodles" in this recipe aren't pasta noodles at all! They're made from spiralized zucchini, yellow summer squash, and sweet potato, tossed in a delicious lemon Parmesan dressing.

This recipe is a delicious summer side dish or lovely light main course when your garden is full of zucchini and summer squash.

You can easily make this with a julienne peeler, or a mandoline fitted with the julienne blade, but I highly recommend a Spiralizer if you don't have one.  

A spiralizer is a super-fun kitchen toy that can be used year-round and it gets everyone eating more veggies.

Lemon Parmesan Zucchini Noodles|Craving Something Healthy

This salad is so ridiculously easy to make, and whether you eat it yourself for dinner, or serve if to guests as a side salad, it's so pretty and fun to eat, it will be gobbled up in an instant!


Lemon Parmesan Zucchini Noodles|Craving Something Healthy

Lemon Parmesan Zucchini Noodles

A crisp, lemony side dish to make during zucchini season
5 from 1 vote
Print Pin
Course: Side Dish
Cuisine: American
Diet: Lower Carb, Heart Healthy, Vegetarian
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 6
Calories: 175kcal


  • 2 medium zucchini peeled and ends cut off
  • 2 medium yellow summer squash peeled and ends cut off
  • 1 medium sweet potato peeled and ends cut off
  • ½ cup fresh basil leaves


  • ½ cup fresh lemon juice
  • ¼ cup olive oil
  • ½ cup good quality grated parmesan cheese
  • 3 tablespoons white wine vinegar
  • ¼ teaspoon garlic powder
  • kosher salt and fresh ground pepper to taste


  • With a Spiralizer, julienne peeler or mandolin fitted with the julienne slicing blade, slice zucchini, summer squash and sweet potato into thin "noodles". Toss all vegetables in a large mixing bowl.
  • Slice basil into thin slices (chiffonade) and add to the vegetables.
  • In a measuring cup or small bowl, whisk together lemon juice and olive oil. Add parmesan cheese and whisk to combine. Add white wine vinegar and garlic powder.
  • Add salt and pepper to taste.
  • Pour dressing over noodles, and lightly toss to combine.
  • Refrigerate for about 15-30 minutes to let flavors blend, and serve.


This is best served the same day. The vegetables will soften if you store it overnight.


Serving: 0g | Calories: 175kcal | Carbohydrates: 14g | Protein: 5g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 7mg | Sodium: 174mg | Potassium: 515mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5784IU | Vitamin C: 32mg | Calcium: 111mg | Iron: 1mg
Did you make this recipe?Tag me @CravingSomethingHealthy!

Have you ever made "zoodles"?  How do you eat them?

Eat well!


  1. Finally got around to making this dish. The spiralizer is so easy to use. The salad is totally delicious!!! Eight of us for lunch. Everyone loved the flavors and the swirly "noodle" veggies. No left-overs. I would not change a thing about this recipe. Well, that's not true...I'd make more so I had some left over!!!

    1. Ha Ha! Thanks for reminding me about this recipe - I have to make it again too! So glad everyone enjoyed and thanks for letting me know!

  2. Wow, what a pretty and delicious bowl of zoodles! My hubby gave me a Paderno spiralizer for Christmas last year- such an awesome gift 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.