Garlic Parmesan Zucchini Noodles

Photography by Madi Flournoy Henderson

SPIRALIZER || TABLECLOTH || CHARGER || DINNERWARE || SILVERWARE || NAPKINS || NAPKIN RINGS || SWEATER || DENIM

Zucchini noodles, also called zoodles, are such a healthy alternative to pasta and they are so easy to make!  All you need is a a spiralizer and you are well on your way to making delicious zoodle recipes!

Today, I'm sharing a garlic parmesan zucchini noodle recipe that is so not only delicious but quick and easy to make!

GARLIC PARMESAN ZUCCHINI NOODLES

serves 2 - recipe can be doubled, etc.

- zucchinis - 4 - 6 to serve 2

*zucchinis cook down so you will need more if you plan to serve more than 2

- olive oil - 3 tablespoons

- basil leaves - shredded *use as many as you'd like...I used an entire small pack of basil and saved a few leaves for garnish

- fresh sweet tomatoes - * use as many as you'd like...the more the better

- fresh garlic cloves - 4-5 minced

- red pepper flakes

- salt - to taste

- cornstarch - 1 teaspoon 

- water - 2 teaspoons 

Spiralize your zucchinis and then cut them with kitchen sheers into spaghetti length strands.  Tip - dab your zucchini noodles with paper towels.  Add 3 tablespoons of olive oil, your minced garlic, and your red pepper flakes (use as much red pepper flake as you would like) to a deep skillet and heat on medium.

Once your oil begins to bubble and your garlic become slightly fragrant, add your zucchini noodles.  Begin to toss your zoodles with tongs for 5-7 minutes until they achieve a crisp tender result.  *Do not overcook your zoodles as they will become mushy!  The zucchini noodles will release a lot of water naturally so be sure NOT to add salt while cooking the zoodles.  You will add salt to the sauce or after you have plated your zoodles.

Stir in your tomatoes, basil leaves, and parmesan cheese.  Cook for 1 more minute until all flavors have combined and until the cheese has melted a bit.  You can use as much grated parmesan as you'd like...keep in mind you will also sprinkle some cheese on at the end.

Plate your zoodles and leave the liquid in your skillet.  Stir 1 teaspoon of cornstarch and 2 teaspoons of water into a separate bowl.  Whisk together.  Bring liquid in skillet to a boil and whisk in the cornstarch mixture.  Cook until the sauce thickens a bit...this only takes a couple of minutes.  Add salt to taste.

Once your sauce has thickened, pour it over the plated zoodles.  Sprinkle with more grated parmesan cheese and use a couple of basil leaves as garnish.

Now you are ready to enjoy this delicious and healthy recipe!

I'd love to hear from you...please let me know if you decide to make this recipe!  I hope you enjoy it!

As always, thanks so much for stopping by and I hope you have a great day!

Bacon Wrapped Chicken & Avocado Zoodles - Whole 30 Recipe

Photography by Jennifer Glover of Carolina Girl Cooks

If the title of this post didn't make your mouth water, I'm not sure what will!  Anything with the word bacon or avocado in it reals me in EVERY. SINGLE. TIME!

One of my favorite recipes to make while on Whole 30 is The Wonky Spatula's Avocado Zoodles so Jenn of Carolina Girl Cooks and I teamed up to recreate this crowd pleasing favorite.  We've put our own twist on this recipe and instead of putting bacon in the zoodles, we've wrapped chicken breasts in bacon.

What I love about this slight tweak to such a great recipe is that the avocado zoodles are served as a side dish instead of the main feature of your meal.  They are such the perfect compliment to the bacon wrapped chicken.

Either way, you can't go wrong with this delicious combo!  Both the chicken and the avocado zoodles are simple and quick to make.  I love flavorful recipes that don't require a ton of work.

Let me know if you decide to make this one and what you think!  As always, thanks so much for stopping by...have a great day!

Ingredients

• 4 small chicken breasts
• 1 package of bacon (whole30/paleo compliant)
• 4 small zucchinis or 2 large
• 1 ripe avocado
• 1/2 tsp of garlic powder, divided
• 2 Tablespoons of olive oil
• juice of 1/2 lemon
• 1 Tablespoon of fresh parsley
• 2 Tablespoons of water
• salt and pepper
• cherry tomatoes
• 1/2 cup of pine nuts
• *Special Equipment: Spiralizer

Instructions

1. Preheat the oven to 350 and line a baking sheet with aluminum foil.
2. Rinse the chicken breasts under cold water and pat them dry with a paper towel. Sprinkle both sides of each breast with a little salt, pepper and garlic powder.
3. Wrap each piece of chicken with 3-4 pieces of bacon and place on the baking sheet.
4. Bake the chicken for about 30 minutes or until the bacon has gotten crispy around the chicken. Remove from the oven and let it stand for a few minutes before slicing.
5. While the chicken is baking, toast the pine nuts. Heat up a small skillet to medium heat and add the pine nuts. Toast just until they become brown and fragrant.
6. Next, wash the zucchini and cut the tops and bottoms off each. Sprialize them into noodles. Choose whatever thickness of "noodle" you'd like. Sprinkle the zoodles with a tiny bit of salt and set them aside in a mixing bowl while you prepare the sauce.
7. In a small food processor, add the avocado, parsley, 1/4 teaspoon of the garlic powder, olive oil, lemon juice, water and a sprinkle of salt and pepper. Blend until it's a pourable sauce. Taste it to adjust the seasoning if need be. Pour about half of the sauce over the zoodles and toss to coat. Add more if you need more.
8. To serve, plate 1/4 of the zoodles on a plate. Top with sliced cherry tomatoes and sprinkle with the toasted pine nuts. Slice the bacon wrapped chicken and serve on the side of the zoodles.