I have fallen in love with zucchini noodles this summer. I could probably eat them almost every day, but David won’t let me. I can’t help the fact that he created a monster by buying me a Veggetti spiralizer. These Garlic Goat Cheese Zucchini Noodles are my favorite so far!
I told you yesterday I came up with another zucchini noodle recipe to go along with the Sriracha Orange Marmalade Pork Tenderloin we grilled the other day. As promised, here’s the recipe:
Heat butter and olive oil in a nonstick skillet over medium-high heat. Add chili flakes and garlic. Saute until fragrant, about 30 seconds.
Add the zucchini to the pan and toss with tongs for 1 to 2 minutes. Sprinkle in salt and pepper.
Just as the zucchini noodles begin to soften, but before they start shedding water, add the goat cheese.
Cook just until the sauce is heated.
This is a quick process. Remember the more you cook the noodles the more water is extracted, making the sauce runny.
Serve immediately.
These zucchini noodles are a great low-carb option for creamy, garlicky noodles with a hint of spice. They’re easy to make and a great side dish to accompany any meal.
I have truly fallen in love with the idea of spiralizing fruits and vegetables. The Veggetti is a great starter option, but I think it is time I get a more professional spiralizer…
Garlic Goat Cheese Zucchini Noodles
Ingredients
- 4 zucchini medium, spirialized or use a vegetable peeler to peel long ribbons of zucchini
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
- 1 clove garlic minced
- ¼ teaspoon red chili flakes
- 4 ounces plain goat cheese
Instructions
- Heat butter and olive oil in a nonstick skillet over medium-high heat.
- Add chili flakes and garlic. Saute until fragrant, about 30 seconds.
- Add the zucchini to the pan and toss with tongs for 1 to 2 minutes. Sprinkle in salt and pepper.
- Just as the zucchini noodles begin to soften, but before they start shedding water, add the goat cheese.
- Cook just until the sauce is heated.
This is a quick process. Remember the more you cook the noodles the more water is extracted, making the sauce runny. - Serve immediately.
Dana @ IveGotCake says
AlrIght that’s it!
I’m getting a sprializer A S A P.
I’ve had enough of wondering ‘what if’ and staring longingly at your pictures.
ENOUGH!!!
The Mountain Kitchen says
Girl, get a good name brand one the Veggetti is OK and does well with zucchini and cucumber, but it won’t do carrots for me and I want to make all kinds of stuff with an upgrade! I’m currently considering the KitchenAid attachment for my mixer.
Annie @ Give Me Meatloaf says
Everyone at work has been RAVING about zucchini noodles – it may be time for me to give in. You had me at garlic & goat cheese…yum!
The Mountain Kitchen says
You’ve got to Annie! I’m gonna upgrade my spiralizer soon. I think I have outgrown my Veggetti…
Sarah says
You had me at garlic goat cheese! What a great way to change up zucchini noodles! I’m definitely giving this one a try 🙂
The Mountain Kitchen says
Hey Sarah! I hope you like them as much as we did. Have a great weekend! 🙂
Kalyan says
Just mouthwatering…looks lovely and delicious!
The Mountain Kitchen says
Thank you Kalyan. I sure hope you will give them a try. ☺