Keep in the refrigerator for about 4-5 days, longer than that the zucchini will start to wilt. Zucchini also can be frozen, in order to freeze, slice, then boil for about 2 minutes, then plunge into cold water.
Then place the noodles onto a dish towel and blot out as much water as you can get out, you will notice it’s more than one would think. Then in a small bowl, add the noodles, 2 tablespoons of olive oil and salt and pepper to taste.
You only need three ingredients to make this low-carb recipe and start to finish it takes about 15 minutes. So whenever you want some veto comfort food, grab your air fryer and make this dish.
Each serving has 4.9g net carbs and makes for a yummy meatless dinner. It’s very simple to use and you can spiralize everything from carrots to turnips to butternut squash.
If you don’t have a spiralizer you can just cut your zucchini into long julienne thin noodles and it will work just fine for this recipe. First thing you want to do is make your zucchini noodles either using a spiralizer like my Palermo or just cut long, thin noodles with a knife.
The mayo and cheese give them lots of flavor so even if you don’t normally like those vegetables you might like them prepared this way. While this recipe didn’t come out the way I intended (zucchini fries) it did come out tasty so it made for a happy accident.
Take a paper towel and try to absorb any moisture that might accumulate in TNE bowl and zucchini. Mix the zucchini noodles, mayo and Parmesan cheese.
Nutrition Information: Yield: 2 Amount Per Serving: Calories: 210Net Carbohydrates: 4.9g net carbs By the end you’re left with slightly crisp, yet soft like pasta, noodles.
Your daily values may be higher or lower depending on your calorie needs. **Nutrient information is not available for all ingredients.
If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. This post may contain affiliate links which will not change your price but will share some commission.
*a full list of ingredients and measurements for this recipe can be found in the recipe card at the bottom of the page. Lightly spritz the zucchini spears with olive oil spray and evenly dust the seasoning mixture over the zucchini.
Sprinkle with Parmesan cheese and place in a single layer in the air fryer basket. Air fry for 6-8 minutes, until the zucchini and Parmesan cheese begin to turn golden brown.
PRO-TIP: make sure you leave room in the basket between each piece of zucchini so it cooks just right and gets a good crisp. They have a great crunch; perfect when you want to snack but don’t want to find yourself at the bottom of a potato chip bag.
If you don’t have an air fryer or would just prefer to make this recipe in the oven you can absolutely do that! Preheat the air fryer to 375° F. Trim the ends of the zucchini and slice in half lengthwise, then in half again to make spears.
Lightly spritz the zucchini spears with olive oil cooking spray and evenly dust the seasoning mixture over the zucchini. Sprinkle with Parmesan cheese and place in a single layer in the air fryer basket.
Zucchini is especially nice because it cooks quickly and the bland flavor makes it the perfect canvas to add a number of bold or not so bold flavors. I was particularly excited to use fresh basil and tomatoes from my backyard garden.
Heads up: Zucchini contains a lot of water so this recipe is not great for leftovers. You’ll want to plan to eat the whole dish the same day.
Refrigerate the noodles raw and cook them to order. When I shared a sneak peek of this recipe on Instagram, people asked what kind of spiralizer I use.
Then last year, Kitchen asked me to use their new spiralizer attachment for the stand mixer to create a recipe for their blog. It’s more of a suggested list of ingredients because you can just freestyle this dish.
Toss in sliced fresh cherry tomatoes. Double the portion for a (very) light dinner or plate these noodles with a side of salmon and a glass of white wine served on a backyard deck.