This is a recipe I came up with years ago while I was following a low carb diet… while the diet didn’t last, the recipe sure did! It has become a family favorite side dish. We’ve also topped it with homemade pasta sauce and more!
I whip this up for lunch often because it’s healthy and it tastes fabulous… but best of all, it’s ready in just a couple of minutes. I add in leftovers if I have some to make it a great mid-day meal!
Be sure not to overcook the zucchini, you don’t want it mushy.
Creamy Zucchini Noodles!
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- 1 large zucchini
- 2 tablespoons chicken broth or water
- 2 tablespoons cream cheese (I use light).. plain or herb & garlic flavor
- 1/8 tsp garlic powder
- 1 tablespoon of fresh grated parmesan cheese
- salt & pepper to taste
Possible Add Ins
- fresh herbs
- left over chicken
- chili flakes
Run a veggie peeler down the length of the zucchini creating thin strips of zucchini. Continue until you reach the core where the seeds are. Discard the core or save it for another use (I toss mine in soup).
Turn the stove onto medium high and place the zucchini strips in a non-stick pan with the chicken broth or water. Cook for about 3 minutes or just until heated through.
Move the zucchini strips over to one side of the pan and add the cream cheese & garlic powder to the empty side. Turn the heat down to low and stir the cream cheese just till melted.
Toss the cream cheese, parmesan cheese & zucchini until well mixed and heated through. Serve immediately.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)