Lemon Parmesan Zucchini Noodles
A crisp, lemony side dish to make during zucchini season
Servings: 6
Calories: 175kcal
Ingredients
- 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
Dressing
- 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
Instructions
- 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.
Notes
This is best served the same day. The vegetables will soften if you store it overnight.
Nutrition
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