#spiralizedzucchini

This low-carb version of chicken noodle soup is light and refreshing because it doesn't have pasta but instead spiralized zucchini noodles. Adding fresh lemon juice and zest gives the dish a bright citrus taste that is great for a warm but cool meal.

Ingredients: 2 tbsp olive oil. 1 onion, diced. 3 cloves garlic, minced. 6 cups chicken broth. 1 lb boneless, skinless chicken thighs, thinly sliced. 2 cups spiralized zucchini noodles. 1/4 cup fresh lemon juice. 1 tsp lemon zest. 1/2 tsp dried thyme. Salt and pepper to taste. Fresh parsley, chopped, for garnish.

Instructions: In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, saut until softened. Pour in chicken broth and bring to a simmer. Add sliced chicken thighs and cook until chicken is cooked through. Stir in spiralized zucchini noodles, lemon juice, lemon zest, and dried thyme. Simmer for another 5-7 minutes until zucchini noodles are tender. Season with salt and pepper to taste. Serve hot, garnished with chopped fresh parsley.

Prep Time: 15 minutes

Cook Time: 25 minutes

Instead of rice noodles, this recipe calls for spiralized zucchini, which makes it a low-carb version of the traditional Vietnamese dish pho without giving up any of the flavors.

Ingredients: 4 cups beef broth. 1/2 lb thinly sliced beef sirloin or flank. 1 zucchini, spiralized. 1 tablespoon coconut aminos. 1 tablespoon fish sauce. 1 teaspoon grated ginger. 1 clove garlic, minced. 1/4 teaspoon cinnamon. 1/4 teaspoon cloves. 1/4 teaspoon star anise. Salt and pepper to taste. Fresh cilantro, bean sprouts, lime wedges, and sliced jalapenos for garnish.

Instructions: Bring the beef broth to a slow boil in a pot over medium-low heat. Put in fish sauce, grated ginger, minced garlic, cumin, star anise, and coconut aminos. Wait 10 minutes and then serve. Toss the beef slices into the broth and cook for about two minutes, or until the beef is just done. Put some spiralized zucchini in each bowl to serve. Cover the zucchini noodles in bowls with hot broth. Add the beef on top of the broth. Add fresh cilantro, bean sprouts, lime wedges, and jalapenos that have been sliced to the top. Add pepper and salt to taste. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 15 minutes

This recipe, which replaces noodles with spiralized zucchini but retains all of the flavors of the original Pad Thai, is a tasty and wholesome Paleo take on the classic dish. Full of savory-sweet sauce and fresh veggies, it's a filling and nutritious supper choice.

Ingredients: 2 medium zucchinis, spiralized. 1 red bell pepper, thinly sliced. 1 cup shredded carrots. 1 cup bean sprouts. 2 green onions, thinly sliced. 1/4 cup chopped cilantro. 1/4 cup chopped peanuts or almonds optional. 2 tablespoons coconut oil. 2 cloves garlic, minced. 1 inch fresh ginger, grated. 2 tablespoons coconut aminos. 2 tablespoons lime juice. 1 tablespoon fish sauce. 1 tablespoon honey or maple syrup. 1/4 teaspoon red pepper flakes optional. Salt and pepper to taste.

Instructions: In a large skillet, heat coconut oil over medium heat. Add minced garlic and grated ginger, saut for 1-2 minutes until fragrant. Add spiralized zucchini, sliced bell pepper, and shredded carrots to the skillet. Cook for 3-4 minutes until vegetables are slightly softened but still crisp. In a small bowl, whisk together coconut aminos, lime juice, fish sauce, honey or maple syrup, and red pepper flakes if using. Pour the sauce over the vegetables in the skillet, tossing to coat evenly. Cook for an additional 2-3 minutes until the sauce has thickened slightly and the vegetables are tender. Remove from heat and stir in bean sprouts, sliced green onions, and chopped cilantro. Season with salt and pepper to taste. Serve immediately, garnished with chopped peanuts or almonds if desired.

Prep Time: 15 minutes

Cook Time: 10 minutes

A refreshing and vibrant salad featuring spiralized courgettes, sweet cherry tomatoes, grilled corn, and a zesty herby dressing. Perfect for a light lunch or side dish!

Ingredients: 2 large courgettes, spiralized. 1 cup cherry tomatoes, halved. 2 ears of corn, grilled and kernels removed. 1/4 cup fresh parsley, chopped. 1/4 cup fresh basil leaves, chopped. 2 tablespoons olive oil. 2 tablespoons lemon juice. 1 garlic clove, minced. Salt and pepper to taste.

Instructions: Put grilled corn kernels, spiralized zucchini, cherry tomatoes, parsley, and basil in a large bowl. Put olive oil, lemon juice, minced garlic, salt, and pepper in a small bowl and mix them together with a whisk. Add the dressing to the salad and gently toss to mix. You can serve it right away or put it in the fridge to cool down later.

Prep Time: 15 minutes

Cook Time: 10 minutes

Zucchini Pasta Carbonara tastes just as creamy and rich as regular carbonara, but it is made with zucchini instead of eggs. When spiralized zucchini is used instead of pasta and turkey bacon is used instead of regular bacon, this dish has less fat and calories but still tastes great.

Ingredients: 4 medium zucchinis, spiralized. 4 slices turkey bacon, diced. 3 cloves garlic, minced. 2 large eggs. 1/2 cup grated Parmesan cheese. Salt and black pepper to taste. Fresh parsley, chopped for garnish.

Instructions: In a large skillet over medium heat, cook the diced turkey bacon until crispy. Remove from the skillet and set aside. In the same skillet with the bacon drippings, add minced garlic and saut until fragrant, about 1 minute. Add the spiralized zucchini to the skillet and toss until just tender, about 3-4 minutes. In a small bowl, whisk together eggs, grated Parmesan cheese, salt, and black pepper. Turn off the heat under the skillet and quickly pour the egg mixture over the zucchini noodles. Toss continuously until the eggs thicken and coat the noodles, but do not scramble. Sprinkle the crispy bacon bits over the top and garnish with chopped parsley. Serve immediately, garnished with extra Parmesan cheese and black pepper if desired.

Prep Time: 15 minutes

Cook Time: 10 minutes

This quick and healthy Zucchini Salad Spiralized is great for a light lunch or as a side dish for your favorite main dish. Traditional salads are made more fun with spiralized zucchini, and the flavors go so well together.

Ingredients: 2 medium zucchinis, spiralized. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, thinly sliced. 1/4 cup feta cheese, crumbled. 2 tablespoons fresh basil, chopped. 2 tablespoons extra-virgin olive oil. 1 tablespoon balsamic vinegar. Salt and pepper to taste.

Instructions: In a large bowl, combine the spiralized zucchinis, cherry tomatoes, and red onion. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper. Drizzle the dressing over the zucchini mixture and toss to coat. Sprinkle the crumbled feta cheese and fresh basil over the salad. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

A low-carb, keto-friendly twist on classic chicken noodle soup, substituting traditional noodles with spiralized zucchini.

Ingredients: 2 cups shredded cooked chicken. 4 cups chicken broth. 2 medium zucchinis, spiralized into noodles. 2 stalks celery, diced. 1/2 onion, diced. 2 cloves garlic, minced. 2 tablespoons olive oil. 1 teaspoon dried thyme. 1 teaspoon dried parsley. Salt and pepper to taste.

Instructions: In a large pot, heat olive oil over medium heat. Add diced onion, celery, and minced garlic. Saut until softened. Pour in chicken broth and bring to a simmer. Add shredded chicken, dried thyme, and dried parsley. Season with salt and pepper. Allow soup to simmer for 10 minutes. Add spiralized zucchini noodles and cook for an additional 5 minutes, until noodles are tender. Adjust seasoning if needed. Serve hot, garnished with fresh parsley if desired.

Prep Time: 15 minutes

Cook Time: 20 minutes