This healthy low carb recipe for Zucchini & Summer Squash Spiral Noodles with Greens is my contribution to the “faux pasta” craze. This version includes a blend of greens (spinach, swiss chard, kale), as well as roasted garlic, extra virgin olive oil, seasonings, grated parmesan cheese, and red chili pepper flakes. These noodles are fun, quick, and easy to make, not to mention healthy and delicious! 😋
The Fun Part: Making the Spiral Noodles
First, I spiral cut one zucchini and one summer (yellow) squash into thick noodle strands right into a large pot using my Veggetti Spiral Vegetable Cutter.
If you don’t have a Veggetti Spiral Vegetable Cutter, I highly recommend buying one. It will make your life so much easier, and it’s fun to use!
Add EVOO, Seasonings, and Greens
Next, I added a generous amount of extra virgin olive oil and seasonings. Then I stirred in the greens – a blend of spinach, swiss chard, and kale; the brand I use is Earthbound Farm Organic Power Greens.
Add Garlic and Parmesan
Lastly, I smashed several cloves of roasted garlic (can be made ahead of time) and stirred them into the pot, along with some grated parmesan cheese. Fresh minced garlic can be used instead, but I much prefer the intense caramelized flavor and soft chewy texture of roasted cloves, which are incredibly yummy and easier to digest.
Placing a lid on the pot (creates steam that accelerates cooking time and fuses flavors), I lightly simmered over low heat for about 5 minutes just until veggies began to soften, stirring a few times to prevent sticking. If you desire more liquid, try adding about 1/4 cup of low sodium vegetable broth.
After plating, I garnished with some red chili pepper flakes for a little heat and color. If I had sundried tomatoes on hand, I would’ve definitely added them, because they would’ve made an excellent addition.
I just bought these tongs, which are extraordinary! They have food-grade silicone tips with impressive grabbing power, as well as a locking mechanism that keeps them tightly closed for easier drawer storage. They are great for serving these noodles and a perfect addition to any kitchen arsenal. 👍
This dish is extremely versatile, so use your imagination, and have fun creating something truly unique!
These low carb, healthy, and delicious veggie noodles are fun, quick, and easy to make! This recipe is extremely versatile, making the possibilities endless!
- 1 medium zucchini
- 1 medium summer (yellow) squash
- 2-3 tablespoons extra virgin olive oil
- dried seasonings to taste (rosemary, sage, coriander, ground black pepper, sea salt)
- 2 cups greens (blend of spinach, swiss chard, kale)
- several roasted garlic cloves, smashed
- grated parmesan cheese
- 1/4 cup low sodium vegetable broth (optional)
- garnish with red chili pepper flakes (optional)
Wash zucchini and summer squash well; use paper towel to dry. No need to peel. Cut off bottom, keeping stem intact for easier spiral cutting.
Using a Veggetti Spiral Vegetable Cutter, cut zucchini and summer squash into thick or thin noodle strands right into a large pot.
Add olive oil, seasonings, greens, roasted garlic, and grated parmesan cheese. Stir to incorporate ingredients.
Place a lid on the pot, and lightly simmer over low heat for about 5 minutes or just until vegetables begin to soften. Stir a few times to prevent sticking. (If more liquid is desired, add some low sodium vegetable broth.)
Garnish with extra parmesan cheese and red chili pepper flakes if desired.
Suggested alternative ingredients:
- Sundried tomatoes
- Artichoke hearts
- Black olives
- Cannellini or garbanzo beans
- Green peas