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)
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
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, and black pepper.
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