Lemon Ricotta Zucchini Noodles

$- 4 medium zucchinis - 1 cup ricotta cheese - 1 lemon (zested and juiced) - 2 tablespoons olive oil - 2 garlic cloves (minced) - 1/4 cup grated Parmesan cheese - Salt and pepper to taste - Fresh basil leaves (for garnish) - Crushed red pepper flakes (optional) For this dish, I love using fresh zucchini. It gives the meal a light and crisp feel. The ricotta adds creaminess, while the lemon brings a bright burst of flavor. Using a spiralizer helps create fun zucchini noodles that look great on the plate. You'll need to wash and trim the ends of the zucchinis first. I like to choose medium zucchinis because they are tender and easier to spiralize. The ricotta cheese needs to be smooth for mixing. Fresh lemons are key for the zest and juice; they bring the dish to life. The olive oil and garlic will create a lovely aroma while cooking. Parmesan cheese adds a salty kick, and fresh basil leaves make a beautiful garnish. If you like some heat, add crushed red pepper flakes for a fun twist. Gather these ingredients, and you are ready to whip up a fresh and flavorful dish! {{ingredient_image_1}} Start by washing the zucchinis under cold water. Trim off the ends to prepare them for slicing. You have two choices for making noodles. A spiralizer creates fun, curly zoodles. A vegetable peeler gives you flat strips. Both options work well. Set your noodles aside after cutting. Next, heat 2 tablespoons of olive oil in a large skillet. Use medium heat to avoid burning. Add 2 minced garlic cloves to the skillet. Sauté for about 30 seconds. This will make your kitchen smell amazing! Now, it’s time for the zoodles. Toss them into the skillet with the garlic. Cook them for 3 to 5 minutes. You want them tender but still a bit crisp. Be careful not to overcook them, or they will become soggy. While the zoodles cook, grab a mixing bowl. Add 1 cup of ricotta cheese to the bowl. Zest and juice 1 lemon, then mix it in. Stir well until it's smooth. Season with salt and pepper to taste. Once the zoodles are ready, remove them from heat. Pour the ricotta mixture over the noodles in the skillet. Gently toss everything together. This ensures each noodle gets a creamy coating. Now you’re ready to serve this fresh and flavorful dish! To avoid soggy noodles, cook them for just a few minutes. I recommend 3 to 5 minutes at most. This helps keep them crisp. Always sauté them on medium heat and stir gently. This way, they won't release too much water. When using a spiralizer, make sure your zucchinis are firm. If they are soft, they will turn mushy. You can also use a vegetable peeler to make long strips if you want a different shape. To boost the flavor of your dish, consider adding more seasoning. A pinch of garlic powder or onion powder can add depth. You can also use crushed red pepper flakes for a spicy kick. Fresh herbs like basil or parsley make great garnishes. They not only add color but also a fresh taste. Just sprinkle them on top before serving. Pro Tips Use Fresh Zucchini: Fresh zucchini will yield the best texture and flavor. Look for firm, glossy zucchinis without any soft spots. Don’t Overcook the Zoodles: Cooking zucchini noodles for too long can make them soggy. Aim for a tender-crisp texture for the best bite. Add a Protein: For a heartier meal, consider adding grilled chicken, shrimp, or chickpeas to the dish to boost the protein content. Customize the Garnish: Feel free to experiment with different herbs like parsley or dill, or add chopped nuts for an extra crunch! {{image_2}} You can boost your Lemon Ricotta Zucchini Noodles by adding protein. Chicken and shrimp work great here. For chicken, cook diced breast in the skillet before adding the zucchini. Ensure it’s done before tossing in the zoodles. For shrimp, add peeled shrimp to the skillet with garlic. Cook until they turn pink. This adds flavor and makes the dish more filling. If you need a gluten-free option, consider using alternative noodles. You can use spaghetti squash or gluten-free pasta. Cook them according to package directions. Then, follow the rest of the recipe as usual. This way, you keep all the fresh flavors while meeting your dietary needs. To make this dish vegan, swap out the ricotta and Parmesan cheese. You can use cashew cheese or almond cheese instead. For the Parmesan, try nutritional yeast for a cheesy flavor. Mix these substitutes with lemon juice and zest just like the ricotta. This keeps your dish creamy and delicious without dairy. To keep your Lemon Ricotta Zucchini Noodles fresh, use an airtight container. Place the noodles in the container and seal it tightly. Store them in the refrigerator. They stay good for up to three days. If you want to keep them longer, consider freezing. However, the texture may change. It’s best to eat them fresh for the best taste. Reheating is simple. Use a skillet over low heat. Add a splash of olive oil to keep the noodles moist. Stir gently for about three to five minutes. Avoid high heat to prevent sogginess. You can also use the microwave. Place the noodles in a bowl, cover it with a damp paper towel, and heat in short bursts. Check often to keep them from drying out. Enjoy your delicious dish warm! Yes, you can make Lemon Ricotta Zucchini Noodles ahead of time. For meal prep, cook the zucchini noodles and store them separately from the ricotta mixture. - Storage Tips: - Place cooked zoodles in an airtight container. - Keep them in the fridge for up to 3 days. - Store the ricotta mix in another container. - Combine them just before serving to keep flavors fresh. Lemon Ricotta Zucchini Noodles pair well with many side dishes. Here are a few ideas: - Grilled chicken or shrimp for added protein. - A light salad with arugula and cherry tomatoes. - Crusty bread to soak up the lemony goodness. - Roasted vegetables for extra flavor and nutrition. To check if your zucchini noodles are done, look for these signs: - They should be tender but still firm. - A slight crunch is perfect for texture. - Avoid overcooking, as they can become mushy. Cook them for about 3-5 minutes for the best result. We explored the simple steps to make delicious Lemon Ricotta Zucchini Noodles. You learned about the key ingredients, from fresh zucchinis to creamy ricotta. I shared tips on cooking and storing these noodles perfectly. Remember, you can easily customize the dish with proteins or make it vegan. Enjoy this healthy meal that’s quick and tasty! Now, gather your ingredients and start cooking. You’ll love how easy and fun this can be.$

A light and refreshing dish made with zucchini noodles, ricotta cheese, and lemon.

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Prep Time 15

Cook Time 10

Total Time 25

Ingredients

4 medium zucchinis
1 cup ricotta cheese
1 whole lemon, zested and juiced
2 tablespoons olive oil
2 cloves garlic, minced
0.25 cup grated Parmesan cheese
to taste salt
to taste pepper
for garnish fresh basil leaves
optional crushed red pepper flakes

Instructions

Begin by washing and trimming the ends of the zucchinis. Using a spiralizer, create zucchini noodles (zoodles), or you can use a vegetable peeler to make long strips. Set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the zucchini noodles to the skillet, tossing gently to combine with the garlic. Cook for 3-5 minutes until the noodles are tender but still slightly crisp. Be cautious not to overcook them, as they'll release water.
In a mixing bowl, combine the ricotta cheese, lemon zest, and lemon juice. Stir well until smooth. Season with salt and pepper to taste.
Once the zucchini noodles are cooked, remove them from heat. Add the ricotta mixture to the skillet with the zoodles and gently toss to combine until the noodles are well coated.
Serve the Lemon Ricotta Zucchini Noodles warm, garnished with grated Parmesan cheese, fresh basil leaves, and a sprinkle of crushed red pepper flakes for a touch of heat if desired.

Notes

For added spice, include crushed red pepper flakes.

Keyword lemon, ricotta, vegetarian, zucchini noodles