Creamy Ricotta Zucchini Noodles make the perfect low carb side dish with fresh zucchini noodles, creamy ricotta, garlic, and lemon. Jump to Recipe keyboard_arrow_down
A few weeks back I shared this creamy ricotta spaghetti squash recipe that we have been eating constantly. It makes such a delicious low carb side dish since it tastes naughty and indulgent but is surprisingly low in calories. Inspired by this recipe, I decided to try out another version using zucchini noodles and it came out just as delicious. You can play with the spices to match the main dish and I love adding some red pepper flakes to the oil to make things just a tad spicy.
Creamy Ricotta Zucchini Noodles
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- 4 cups zucchini, cut in noodles
- 2 tsp. olive oil
- 1 cup part skim ricotta cheese
- 1 tsp. garlic powder
- 1 tsp. lemon zest
- 2 tbsp. chopped basil (or parsley)
- Salt and pepper
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Using a spiralizer or vegetable peeler, make the zucchini noodles. Heat the olive oil in a skillet. Once hot, add the zucchini and cook until just tender.
While hot stir in the ricotta, garlic powder, lemon zest, basil, salt to taste, and lots of black pepper.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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