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How To Make Healthy Zucchini Noodles


Zucchini noodles are a great option for those who are gluten-free, wheat-free, or simply want a healthier version of a noodle dish. Zucchini noodles are also delicious when mixed with spaghetti, and are a simple way to add more vegetables to your meal. Continue reading for a few tips on how to cook the noodles and a quick and tasty zucchini noodle recipe!

Tips For Cooking Zucchini Noodles

Since zucchini is mostly made of water, you want to have the right technique to ensure your noodles don’t end up mushy or watery. While you can peel the zucchini first, they may be too soft when it’s time to enjoy your meal. Leaving them unpeeled allows for some crunch, and enables you to make dinner faster! Also, don’t salt the zucchini ahead of time, as it will draw out more water. You can use various tools to cut the zucchini into thin strips, including a potato peeler, spiralizer, or mandoline. Lastly, your zucchini noodles should be cooked al dente, for about 5 to 7 minutes.

Simple Zucchini Noodles with Garlic Parmesan

Zucchini noodles can be made however you like your pasta, whether that is with butter and garlic, tomato sauce, pesto, or with lots of vegetables. If you’re in the mood for simple zucchini noodles with garlic, Parmesan cheese, and tomatoes, follow this easy and quick recipe that makes about four servings:

  • 4 medium zucchini (or half zucchini and half spaghetti)

  • 3 tablespoons extra virgin olive oil

  • 1 tablespoon minced garlic (3 to 4 cloves)

  • ¼ to ½ teaspoon crushed red pepper flakes

  • 2 medium tomatoes, chopped

  • ½ cup shredded parmesan cheese, plus more for serving

  • 1 cup basil leaves, torn into pieces

  • 1 teaspoon cornstarch

  • 2 teaspoons cold water

  • Salt and pepper to taste

Start by trimming and cutting the zucchini into extra long noodles so that they are about the length of spaghetti. Next, add olive oil, garlic, and red pepper flakes to a large skillet over medium heat. When the oil begins to bubble, add the zucchini noodles and toss with pasta tongs. Continue tossing noddles as they cook until al dente for about 5 to 7 minutes. Next, stir in the tomatoes, basil, and parmesan cheese and cook for one minute. Use pasta tongs to transfer the noodles into a bowl, leaving only the liquid in the skillet. Bring the leftover liquid to a simmer, and combine cornstarch and cold water in a small bowl then whisk into the simmering liquid. Cook, while whisking, for about one minute until the liquid thickens to a sauce, then season with salt. Pour this sauce over the noodle dish and finish with more parmesan cheese on top.

Recipe from: www.inspiredtaste.net

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