Gluten Free Living – 2016

Zoodles Parmesan is a delicious dish that’s quick and easy as a side dish for any entree.  It uses spiralized zucchini noodles, parmesan cheese and a few herbs for good measure. I served it with a Glazed Orange Marmalade Chicken and the two paired together wonderfully. I happened to use both parmesan cheese from a can as well as freshly grated parmesan cheese. So you can mix them or use all of one or all of the other.

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I purchased a big spiralizer after seeing one on a food blog last December. I finally used it a month or so ago when I got around to remaking my Parmesan Potatoes with Thyme. It didn’t seem to be quite as easy as all the reviews made out, so I went out an got a small, hand-held veggie spiraler as well. I tried it out on this recipe and found it to work easily and without much difficulty. I have to admit to being a sucker for kitchen gadgets. I love what some of them do and the ease they make kitchen work. Yes, you can teach an old dog new tricks. 🙂

This recipe is healthy, gluten free, and a low calorie way to use up all that zucchini growing in your garden! I seasoned it with only a few herbs and drizzled avocado oil over top before baking. Then I added more parmesan cheese on top after the zucchini was cooked until tender. Olive oil is a good substitute for avocado oil if you can’t find it. I love cooking with avocado oil as it has a high burn threshold. It’s also great in salad dressings and so much healthier than canola or vegetable oil (cheaper but GMO).

If you’re looking for a delightful side dish for any holiday meal, family dinner or company, give Zoodles Parmesan a try. It’s a great summer recipe too, when zucchini is so plentiful and inexpensive (and assuming you don’t mind running your oven). It really only takes about 5 minutes to spiralize the zucchini and then maybe a couple more to get everything oven-ready. If you’ve had a busy day this is a quick, easy and tasty side dish to pop in the oven leaving you time for other things. Prepare to lick your chops because it’s one savory and sumptuous casserole.

Zoodles Parmesan is a delightful side dish that’s a great way to use up garden zucchini!

I loved the texture of the spiralized zoodles.

You can also use this recipe and serve it with Easy Marinara Sauce for a lower calorie meatless main dish.

This is a delectable casserole that’s great for holiday menus, too.

Zoodles Parmesan is a great accompaniment to Glazed Orange Marmalade Chicken.

Here’s what I did.

I used these ingredients plus freshly grated parmesan cheese. Feel free to use other herbs that you enjoy.

Wash zucchini and cut off ends. Put two zucchinis through a spiralizer.

When I was done, I ended up with these two cores. Shred or discard.

Place zucchini noodles in a greased 8×12″ baking dish. Sprinkle with salt, pepper, dill weed and thyme (or choose other herbs as you desire).

Sprinkle with parmesan cheese and then drizzle with olive oil. Stir gently to combine.

Bake uncovered at 350 for about 30 minutes or until zucchini is tender. Sprinkle with additional grated parmesan cheese.

Bake about 5 minutes more, or until cheese melts.

I served Zoodles Parmesan with Glazed Orange Marmalade Chicken.

Ooey, gooey and cheesy. 

Here’s the recipe.

ZOODLES PARMESAN

(My own concoction)

Zoodles Parmesan

Teresa Ambra

This skinny and delightful side dish is quick and easy and a delicious way to use zucchini. It's a great casserole for holiday menus too.

No ratings yet

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Veggies/Side dish

Cuisine American

Servings 6

Calories 178 kcal

Equipment

• 1 spiralizer
• 1 sharp knife to cut or mince vegetables
• 1 8x12" glass baking dish
• measuring cups
• measuring spoons

Ingredients

  

1x2x3x

• 2 large zucchini spiralized
• 1 clove garlic minced
• 1/2 tsp. ground black pepper
• 1/2 tsp. Himalayan pink sea salt
• 1/4 to 1/2 tsp. dried thyme
• 1/4 to 1/2 tsp. dill weed
• 1/2 cup parmesan cheese from a can
• 4 tbsp. avocado oil for drizzling
• 1/2 cup parmesan cheese fresh grated, for garnish or topping

Instructions

 

• Spriralize the zucchini.
• Place in a greased 8x12” glass baking dish.
• Sprinkle seasonings over top.
• Add garlic.
• Then sprinkle Parmesan cheese over top.
• Drizzle with avocado oil and stir slightly.
• Bake uncovered, at 350° about 30 minutes or until veggies are tender.
• Stir cheese mixture into zoodles.
• Sprinkle additional Parmesan cheese over top and bake 5 minutes more, or until cheese melts.

Notes

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 178kcalCarbohydrates: 6gProtein: 6gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 15mgSodium: 460mgPotassium: 322mgFiber: 1gSugar: 3gVitamin A: 385IUVitamin C: 20mgCalcium: 172mgIron: 1mg

Keyword cheese, gluten free, parmesan cheese, side dish, zucchini

Tried this recipe?Let us know how it was!

Zoodles Parmesan can also be used to replace the noodles in Italian Spaghetti Sauce with Meatballs.

If you enjoy zucchini this is such a delightful way to prepare it. Enjoy it with Glazed Orange Marmalade Chicken!

While I used dill weed and thyme as seasonings, you can leave this casserole plain with just salt and pepper, or you can add or use different seasonings like basil, oregano, lemon grass or even rosemary.

You may also enjoy these delicious recipes!

Zucchini Parmesan

Zucchini Parmesan Crisps

Zucchini Supreme

Zoodles Parmesan

Teresa Ambra

This skinny and delightful side dish is quick and easy and a delicious way to use zucchini. It’s a great casserole for holiday menus too.

No ratings yet

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Veggies/Side dish

Cuisine American

Servings 6

Calories 178 kcal

Equipment

• 1 spiralizer
• 1 sharp knife to cut or mince vegetables
• 1 8×12" glass baking dish
• measuring cups
• measuring spoons

Ingredients

  

1x2x3x

• 2 large zucchini spiralized
• 1 clove garlic minced
• 1/2 tsp. ground black pepper
• 1/2 tsp. Himalayan pink sea salt
• 1/4 to 1/2 tsp. dried thyme
• 1/4 to 1/2 tsp. dill weed
• 1/2 cup parmesan cheese from a can
• 4 tbsp. avocado oil for drizzling
• 1/2 cup parmesan cheese fresh grated, for garnish or topping

Instructions

 

• Spriralize the zucchini.
• Place in a greased 8×12” glass baking dish.
• Sprinkle seasonings over top.
• Add garlic.
• Then sprinkle Parmesan cheese over top.
• Drizzle with avocado oil and stir slightly.
• Bake uncovered, at 350° about 30 minutes or until veggies are tender.
• Stir cheese mixture into zoodles.
• Sprinkle additional Parmesan cheese over top and bake 5 minutes more, or until cheese melts.

Notes

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 178kcalCarbohydrates: 6gProtein: 6gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 15mgSodium: 460mgPotassium: 322mgFiber: 1gSugar: 3gVitamin A: 385IUVitamin C: 20mgCalcium: 172mgIron: 1mg

Keyword cheese, gluten free, parmesan cheese, side dish, zucchini

Tried this recipe?Let us know how it was!