Zucchini “Zoodles” with Lemon Vinaigrette


Serves 2
By Michele Jacobson • Photography by Darby Kendall

Super easy

Zucchini “Zoodles” with Lemon Vinaigrette


For 1 Batch(es)


  • 1 clove(s) garlic, smashed and minced
  • 1 teaspoon(s) lemon zest
  • 1/8 cup(s) fresh lemon juice
  • 1/4 teaspoon(s) salt
  • 1/2 teaspoon(s) white wine vinegar
  • 1/8 cup(s) water
  • 1/2 teaspoon(s) sugar
  • 1/2 teaspoon(s) dried mint
  • 1/2 teaspoon(s) dried basil
  • 1/2 teaspoon(s) fresh thyme leaves
  • 1/2 cup(s) extra-virgin olive oil
  • 2 tablespoon(s) extra-virgin olive oil, divided
  • 2 tablespoons pine nuts
  • Zoodles from 2 medium spiralized zucchini
  • Grated Parmigiano-Reggiano cheese
  • Freshly ground pepper, to taste

Zucchini “Zoodles” with Lemon Vinaigrette Directions

  1. Prepare the vinaigrette by whisking together the first 11 ingredients with ½ cup of the olive oil and set aside.
  2. Heat the remaining tablespoon of olive oil in a large frying pan and add the zoodles.
  3. Sauté over medium-high heat for 5 to 7 minutes, using tongs to toss. (Zucchini zoodles should be crisp or al dente, never soggy!)
  4. Using tongs, transfer to a serving bowl and drain away any excess liquid. Rinse and dry the pan, then lightly toast the pine nuts over medium heat.
  5. Just prior to serving, dress the zoodles with the vinaigrette and garnish with toasted pine nuts and cheese.

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