Lemon-Parmesan Zucchini Noodles

Creamy zucchini noodles tossed in a bright lemon-parmesan sauce with garlic, finished with fresh herbs for a light yet satisfying keto meal.

Cuisine: Italian

Category: Vegetarian

Prep: 15 minutes. Cook: 15 minutes.

Serves 4.

Ingredients

• 2 medium spiralized zucchini
• 2 tbsp olive oil
• 3 minced garlic cloves
• 1/4 cup grated Parmesan cheese
• 1/4 cup full-fat coconut milk
• 1 tbsp lemon juice
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1/4 cup torn fresh basil

Instructions

1. Step 1: Heat 2 tbsp olive oil in skillet over medium heat. Add minced garlic and cook 1 minute until fragrant (do not brown).
2. Step 2: Add spiralized zucchini noodles to skillet, tossing to coat. Cook 3-4 minutes, stirring occasionally, until tender but still firm to the bite.
3. Step 3: Stir in grated Parmesan, coconut milk, 1 tbsp lemon juice, 1/4 tsp salt, and 1/8 tsp black pepper. Cook 2-3 minutes, stirring constantly, until sauce thickens and coats noodles.
4. Step 4: Remove from heat, stir in torn basil. Serve immediately while hot.