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Ingredients
US|METRIC
4 SERVINGS
- 2 zucchini (large, approx. 8” x 2”)
- 3 Tbsp. olive oil (divided)
- 1/2 cup panko bread crumbs
- 2 Tbsp. Parmesan cheese
- 3/4 tsp. kosher salt (divided)
- 1 tsp. garlic (minced fresh)
- 1/8 tsp. crushed red pepper
- 1/4 tsp. pepper
- 1/2 cup flat leaf parsley (fresh chopped)
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Directions
- Attach Spiralizer Attachment to the KitchenAid® Stand Mixer. Trim ends of zucchini. Center one zucchini section on fruit and vegetable skewer; attach to Spiralizer. Attach fine spiralizing blade and position at end of zucchini. Turn stand mixer to speed 4 and process until blade reaches end of zucchini. Cut spiralized zucchini to desired lengths.
- Heat 1 tablespoon oil in a 12-inch skillet over medium heat. Add bread crumbs, 2 tablespoons Parmesan cheese, 1/4 teaspoon salt and stir continuously for 1 to 2 minutes, or until the bread crumbs are golden brown. Remove to a bowl and wipe out skillet.
- With skillet over medium heat, add 2 tablespoons olive oil, garlic, red pepper, ½ teaspoon salt, pepper. Cook and stir for 30 seconds or until the garlic is cooked but not browned. Add zucchini to pan and cook while tossing with tongs for 2 to 3 minutes, or until slightly softened and just starting to release some juices. Add parsley and toss to mix.
- Divide noodles evenly among 4 bowls and top with bread crumb mixture. Serve immediately with additional Parmesan cheese, if desired.
NutritionView More
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160Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories160Calories from Fat100 |
% DAILY VALUE |
Total Fat11g17% |
Saturated Fat2g10% |
Trans Fat |
Cholesterol<5mg1% |
Sodium600mg25% |
Potassium320mg9% |
Protein3g |
Calories from Fat100 |
% DAILY VALUE |
Total Carbohydrate11g4% |
Dietary Fiber2g8% |
Sugars4g |
Vitamin A20% |
Vitamin C45% |
Calcium10% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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