10-Minute Zucchini Noodles with Garlic & Olive Oil

This post was sponsored by Green Giant as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.

3 ingredients plus a bag of frozen zucchini spirals gets this easy zucchini noodles recipe on your table in under 10 minutes! Makes for a light and fresh side dish or a simple swap for pasta… Low carb, gluten-free & Whole30 compliant.

I fell hard for zucchini noodles last May when I completed my first Whole30. They’re such a fabulous low-carb substitute for pasta (cooking them al dente is the key). Though my husband might say otherwise, in many ways, I actually prefer them to pasta. I feel just as satiated after eating them, minus the bloating and carb crash that a big pasta dinner can bring on.

BUT if I’m being completely honest, I detest preparing them. Spiralizing veggies is a TOTAL pain in the you know what! Maybe I just need to upgrade my spiralizer, but mine doesn’t want to stick to my countertop and ends up jumping all over the place when I’m turning the crank. Soooooo annoying!

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So when I heard that Green Giant was introducing frozen veggie spirals to their line, you can bet I was jumping for joy. Green Giant Veggie Spirals are gluten free and come without sauce or seasoning, making them ideal for use as an entrée, a side dish, or in soups and stews.

Available as butternut squash, carrots, and zucchini, veggie spirals are naturally gluten-free and have up to 90% fewer calories than pasta. Veggie spirals are packaged without any sauces or seasonings, so you can serve them exactly the way you like.

Zucchini Noodles with Garlic & Olive Oil

Since we’re getting ready to do another Whole30 in April, I figured I’d share my favorite quick and easy zucchini noodles recipe. We’re talking stovetop to table in under 10 minutes, folks! Before I would have spent 15 minutes fighting with my spiralizer, so you can bet I’m going to be stocking my freezer to the brim with veggie spirals…

Depending on whether you’re serving these 10-minute zucchini noodles as an entree with pasta sauce or as a side, this recipe will make 2-3 servings. You’ll ned a package of the Green Giant zucchini veggie spirals, plus a few pantry ingredients you likely already have on hand: olive oil, garlic cloves, crushed red pepper flakes, fresh parsley (or sub half the amount of dried), and salt and pepper.

Simply steam the zucchini noodles in a covered skillet for about 5 minutes or until they’re al dente. Transfer them to a colander to drain, and add the olive oil to the skillet. Add the garlic and crushed red pepper, and cook for about a minute until they’re fragrant. Add the drained zucchini noodles back to the skillet and toss with the garlic and crushed red pepper. Season with salt and pepper to taste, sprinkle fresh parsley over the top, and serve warm.

10-Minute Zucchini Noodles

As I mentioned you can serve this zucchini noodles recipe as is. It makes a light and fresh side for my favorite balsamic grilled chicken! Or make a batch of my favorite kitchen sink pasta sauce and swap the penne pasta for this zucchini pasta. THIS will definitely be one of my go-to Whole30 recipes now that I can ditch my spiralizer!

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10-Minute Zucchini Noodles with Garlic & Olive Oil

• Author: Tara Kuczykowski
• Cook Time: 7 minutes
• Total Time: 7 minutes
• Yield: 2-3 servings
• Category: Side Dish
• Method: Stovetop

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Description

3 ingredients plus a bag of frozen zucchini spirals gets this easy zucchini noodles recipe on your table in under 10 minutes! Makes for a light and fresh side dish or a simple swap for pasta… Low carb, gluten-free & Whole30 compliant.

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Ingredients

• 1 pkg. Green Giant Zucchini Veggie Spirals
• 2 tablespoons olive oil
• 2 cloves garlic, thinly sliced
• 1/8 teaspoon crushed red pepper flakes
• 2 teaspoons chopped fresh parsley
• salt and pepper to taste

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Instructions

1. Steam frozen zucchini noodles over medium heat until al dente, about 5 minutes. Remove to a colander and drain well.
2. Add olive oil to hot skillet. Sauté garlic and crushed red pepper until fragrant, about one minute.
3. Add drained zucchini back to the pan, along with the chopped parsley, and toss to coat. Season well with salt and pepper to taste.

I’d love to see how your zucchini noodles turn out… Tag me @Unsophisticook on Instagram or use the hashtag #Unsophisticook so I can check it out. Enjoy!