Go Back
–+ servings

Lemony Garlic Zoodles with Arugula Microgreens

Janis Garcia
Print Recipe Pin Recipe
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 254 kcal

Ingredients
  

  • 2 large zucchini made into zoodles
  • 1/2 cup olive oil extra virgin
  • 2 tbsp butter
  • 1 tbsp chopped garlic
  • 1 tbsp grated lemon peel
  • 1 fresh lemon - juiced
  • 1/4 cup vegetable broth
  • 1/4 C fresh basil or 2 tsp dried
  • 1/4 tsp salt
  • 1/8 tsp fresh ground black pepper
  • 1 cup arugula microgreens
  • 1/2 cup chopped fresh parsley

Instructions
 

Prep your zucchini noodles. Here are the two methods I recommend using:

  • Use a hand held spiralizer.
  • Use a mandolin with the julienne blade.
  • A veggie peeler or box grater make the noodles very thin and you’ll need to squeeze out the water first.

Heat oil and butter over medium-low heat.

  • Stir in garlic, lemon peel, lemon juice, broth, basil, and raise heat to medium-high.
  • Add zoodles and bring to a gentle simmer, reduce heat and simmer 3 minutes. Remove from heat.
  • Add arugula and parsley. Gently toss to mix.
  • Top with freshly grated Romano or Parmesan cheese, sea salt, freshly ground pepper, squeeze of lemon

Nutrition

Calories: 254kcalCarbohydrates: 3gProtein: 1gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gCholesterol: 1mgSodium: 219mgPotassium: 95mgFiber: 1gSugar: 1gVitamin A: 876IUVitamin C: 17mgCalcium: 36mgIron: 1mg
Keyword microgreens, zucchini
Tried this recipe?Let us know how it was!