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Let's Make Creamy Ricotta Zucchini Noodles
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Swap out your boring zucchini noodles for these creamy ricotta zoodles with fresh basil and lemon zest! Easy to make, low carb, and keto.
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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
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Step 1 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.
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Step 2 While hot, stir in the ricotta, garlic powder, lemon zest, basil, salt, and black pepper.
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