Garlic Lemon Zucchini Noodles – packed with Mediterranean flavors and delightfully low in calories.
I love a good girls’ night. Lately they’ve been rare, so when one finally happened I wanted to savor every moment. We’ve just moved into a house with a lovely tri-level deck made for entertaining, and I invited friends over to sit outside, chat, and relax. The evening was long, the conversation lively, and the next morning slow to start, but the memory that stayed with me was a simple idea my friend planted: garlic lemon zucchini noodles.
The night became a bit of a cheese celebration. We enjoyed fried feta (saganaki), watermelon with feta and mint, a Cypriot fried cheese with tomatoes and arugula, and a baked brie. For the main course my friend Marta requested my leek and potato feta pie, which I made without the crust this time — just as satisfying. To balance the rich cheese, we also had simple roasted chicken drumsticks for those who wanted meat.
The next morning we kept things light but indulgent with avocado topped with a fried egg, a drizzle of olive oil, sesame seeds, and crunchy ciabatta on the side. After breakfast we walked to the local farmers’ market in Long Beach, NY — a special place I still love, even though I don’t live there anymore. The market runs through the warmer months and feels like a community I’ve known for years.
On the walk home Marta told me about a spiralizer she loves for making zucchini noodles. I had the tool at home but hadn’t used it yet. She talked about her garlic lemon zucchini noodles with such enthusiasm that the idea wouldn’t leave me. Before my husband returned from his short trip, I tried the dish myself — and it was a revelation: bright, fresh, and incredibly simple.
The appeal of these zucchini noodles is how quickly they come together and how well they showcase basic Mediterranean flavors: garlic, lemon, parsley, and good olive oil. The zucchini becomes tender but still holds a pleasant bite, and the lemon lifts everything so the dish feels light yet satisfying. It’s an ideal side or a light main for a warm evening.
Try this when you want something quick, fresh, and full of flavor. It’s perfect after a heavy meal, as a complement to grilled fish or chicken, or on its own for a light lunch. The spiralized zucchini offers a pasta-like texture without the calories, and a few simple steps deliver a bright, satisfying dish.
Garlic Lemon Zucchini Noodles
Course: Side Dish
Prep Time: 5 minutes Cook Time: 5 minutes Total Time: 10 minutes
Servings: 1–2 Author: Edyta
Ingredients
- 1 summer zucchini
- 1 garlic clove, minced
- 1 tablespoon chopped parsley
- 1 tablespoon good quality olive oil
- Juice from half a lemon
- Salt and pepper, to taste
Instructions
- Using a spiralizer or vegetable cutter, create thin ribbons from the zucchini.
- Lightly salt the zucchini, toss, and let it rest for about 15 minutes to release some moisture.
- Drain any excess water from the zucchini and pat lightly if needed.
- Heat the olive oil in a skillet over medium heat.
- Add the minced garlic and sauté for about one minute, until fragrant but not browned.
- Add the zucchini ribbons to the skillet and cook quickly for about 2 minutes, stirring gently, until just tender.
- Remove from heat and toss with lemon juice and chopped parsley.
- Season with salt and pepper to taste and serve immediately.