Zoodles have only ~35 calories per cup, are high in potassium and vitamin C; compared to spaghetti squash zoodles have more protein per serving as well! So zoodles are not only fun to eat but are healthy for you too! (win win!) Using a Spiralizer machine or a KitchenAid attachment, align your zucchini sideways so its end meets the blade. Then poke the claw insert into the opposite end of the vegetable so it’s held steadily in place; feed the zucchini into the grating blades. Keep turning until the zucchini is completely spiralized. Then there you have it! Those long curly strands are zucchini noodles AKA zoodles!
How To Make Zucchini Noodles Without a Spiralizer
Use a vegetable peeler. Apply light pressure with a vegetable peeler along the sides of the zucchini. You’ll end up with wide, fettuccine-like slices.
Chicken Breasts Flour Lemon Capers Butter Zucchini White Wine or Chicken Broth Garlic Olive Oil Basil Canned Diced Tomatoes (if you want to top on the chicken) Salt & Pepper
This chicken has the perfect balance of lemon, garlic and white wine that marry so well together. I also love that the sauce picks up every bit of the delicious browned bits left in the pan and is just the right amount of lemony. Here’s how to make it: First you will spiralize the zucchini. Place all zoodles in a colander and toss with salt. Let zoodles strain for about 15-20 minutes. Meanwhile, heat butter in a frying pan over medium high heat. Sprinkle both sides of chicken evenly with salt and pepper and garlic powder. Dredge chicken in flour in shallow dish; shake off excess. Place chicken cutlets in pan (do not crowd the pan) and brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate so you can make the sauce. Add in the capers, lemon juice of 1 lemon, white wine, and garlic. Use a spatula to scrape up the browned bits. Add in corn starch slurry to thicken sauce. Plate chicken and garnish with lemon slices and fresh parsley over zoodles or pasta.
Zoodles Angel hair pasta (whole-grain!) Roasted Vegetables Mashed Potatoes Couscous Orzo
The sauce picks up every bit of the delicious browned bits left in the pan and is just the right amount of lemony.
