You’re going to adore this quick and simple keto-friendly low-carb meal made with frozen zucchini noodles, garlic, olive oil, and parmesan cheese!
Delicious zucchini noodles are a wonderful pasta substitute for a side dish. This quick and simple dish only takes 10 minutes to prepare and is packed with garlicky parmesan flavor.
Because zucchini pasta is gluten-free and has fewer calories than pasta, I love to make it. It’s a great way to accommodate visitors following a ketogenic or low-carb diet as well.
On busy weeknights, I don’t always have time to make fresh zucchini noodles using a countertop or handheld spiralizer, so I really like buying these frozen ones from the grocery store.
This is just a quick summary of this fantastic recipe for zucchini noodles. Please scroll down to the teal box below or click Jump to Recipe for detailed instructions and a printable recipe card with all the ingredients.
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You will need the following ingredients in addition to measuring spoons to make this simple recipe:
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To Store: Place leftovers in a refrigerator airtight container for 3 to 5 days. (These are my favorite airtight containers. ).
We advise following every new recipe exactly as it is written on the recipe card the first time because that is how it has been tried and tested. However, you might want to try one of these suggestions the following time you prepare our recipe:
Other spiral vegetables may also be used in this simple recipe. In the store’s freezer section, in addition to spiralized zucchini, there were also spiralized butternut squash, beet, carrot, and spaghetti squash.
Zucchini noodles are the best because they are so adaptable; you can use them as a main dish, a component of a salad, or as a side dish with grilled chicken. Since zucchini has a mild flavor, it is simple to incorporate it into a variety of delectable recipes.
In addition to our keto chicken meatballs or cheesy meatball casserole, you can also top these zucchini noodles with tomato sauce or basil pesto for a heartier meal.
Zucchini naturally has a high water content. I advise draining the cooked noodles and patting them dry with a paper towel to prevent a soggy mess. You can also use an absorbent towel to wring out some of the moisture from fresh zucchini noodles before cooking them. However, if you try that with frozen zucchini, it’s too simple to end up with lots of broken noodles.
Vitamin B6, vitamin A, and folate are all abundant in zucchini, which is also high in antioxidants. Its Learn more about the health benefits of zucchini.
In comparison to the approximately 3 grams of carbohydrates found in 1 cup of raw zucchini, 1 cup of pasta 6 grams. Zucchini has far less calories than pasta also. Zoodles have about 35 calories per cup, while a cup of spaghetti has about 210 calories.
What To Serve With Air-Fried Zucchini Noodles
These delicious air-fried frozen meatballs with homemade cherry tomato sauce go fantastically with these yummy zucchini noodles!
Don’t forget the garlic bread however you choose to serve these frozen zucchini noodles from the air fryer!
Check out some of my other air fryer recipes if you enjoyed this recipe for air-fried zucchini noodles!
These are some other recipes I love to make:
See also:
How To Cook Frozen Zucchini Noodles In The Air Fryer
Spray the air fryer basket with your preferred non-stick cooking spray before you begin cooking anything.
Afterward, put the air fryer basket’s frozen zucchini noodles inside.
For eight minutes, air fry them at 400°F.
Remove the basket from the air fryer. Drain the water from the outer basket after removing the inner basket.
Stir the zucchini noodles to spread them out into a single layer as you reposition the basket inside the outer basket.
Place the air fryer basket back into the air fryer.
Cook the zucchini noodles for a further five minutes at 400F.
Mandoline Slicer
The mandoline slicer can produce spaghetti-like strands, but they are much shorter. The pieces will only be as long as the zucchini itself, as opposed to the spiralizer, which creates strands that are longer than both regular spaghetti and the zucchini.
Advantages – This slicer typically has a sharp blade and is capable of slicing zucchini into strips. It can make slices that can be used to create lasagna or pappardelle-shaped noodles fairly well.
Cons: It’s difficult to find long, spaghetti-like, angel hair-like, or other noodle-like strands. Go slow and easy when using the slicer because it is very sharp and will cut your finger if you get it too close.
How to Do It:
FAQ
Do you thaw frozen zucchini before cooking?
Slices of frozen zucchini can be added to vegetable soups and stir-fries, and shredded zucchini can be added to chocolate bread or muffins. Do I have to thaw frozen zucchini before using it? If you’re adding frozen zucchini slices to soup, you don’t have to thaw them out first.
How do you keep zucchini noodles from getting soggy when frozen?
Salt and wrap your zoodles. After spiralizing the zucchini, sprinkle it lightly with kosher salt, then wrap it in paper towels. Just long enough for the salt to draw the moisture out by letting them sit for 10 to 15 minutes.
Can you cook zucchini that has been frozen?
There’s no need to thaw frozen zucchini when cooking. Add it to dishes like soups, casseroles, pastas, and others by simply tossing it in Before incorporating shredded zucchini into cake or bread batters for baking, it’s best to let the zucchini thaw and squeeze out any excess water.
How do you cook zucchini noodles so they don’t get soggy?
- Pat zucchini noodles dry with paper towels after spiralizing them.
- Cook zoodles over medium-high heat. …
- Do not cover the zucchini during cooking. …
- Don’t overcrowd the pan. …
- Do not add salt to the pan. …
- Use a pan that conducts heat well. …
- Don’t overcook the zoodles.
How do you cook store bought zucchini noodles?
Simply arrange your zucchini noodles on a baking sheet with a rim and make sure to leave plenty of space between them. Bake for about 15 minutes at 350 degrees F, until soft and tender.
How do you dry out frozen zoodles?
Place the zoodles on top of the paper towels that have been used to line a baking sheet. Sprinkle sea salt over the zoodles, then bake them for 30 minutes. To release any remaining moisture, take the baking sheet out of the oven and gently press the items with paper towels or a clean dishrag.
