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Keto Tuscan Zucchini Noodles Flavorful Low-Carb Meal

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For this Keto Tuscan Zucchini Noodles dish, gather: - 4 medium zucchinis, spiralized into noodles - 1 cup cherry tomatoes, halved - 1 cup fresh spinach - 1/2 cup heavy cream - 1/4 cup freshly grated Parmesan cheese - 2 cloves garlic, minced - 1 teaspoon Italian seasoning - 2 tablespoons olive oil - Salt and pepper, to taste - Fresh basil leaves, for garnish Zucchini is low in carbs and high in water. It helps you feel full without extra calories. Cherry tomatoes provide vitamins A and C while adding a sweet burst. Spinach is rich in iron and calcium, boosting your energy. Heavy cream adds healthy fats, making it creamy and satisfying. Parmesan cheese offers protein and adds a savory flavor. Olive oil is a great source of healthy fats and antioxidants. You can swap ingredients for your needs: - Use cauliflower noodles for a different texture. - Coconut cream works well instead of heavy cream for a dairy-free option. - Nutritional yeast can replace Parmesan cheese for a vegan choice. - If you need more protein, add grilled chicken or shrimp to the dish. - For a gluten-free version, ensure all ingredients are certified gluten-free. {{ingredient_image_2}} Start by spiralizing the zucchinis. Use a spiralizer to make long, noodle-like strands. You need four medium zucchinis for this. After spiralizing, place the noodles in a colander. Sprinkle them lightly with salt and let them sit for about 15 minutes. This step helps remove excess moisture. Once time is up, gently pat the noodles dry with paper towels. This keeps the dish from getting too watery. In a large skillet, heat two tablespoons of olive oil over medium heat. When the oil is hot, add two cloves of minced garlic. Sauté for about one minute until it smells nice but isn’t browned. Next, toss in one cup of halved cherry tomatoes. Cook them for about three to four minutes. Stir occasionally until the tomatoes soften and release their juices. Now, pour in half a cup of heavy cream. Bring this to a gentle simmer. Slowly stir in a quarter cup of freshly grated Parmesan cheese. Add one teaspoon of Italian seasoning, along with salt and pepper to taste. Keep stirring until the cheese melts and the sauce becomes creamy. Add one cup of fresh spinach to the sauce. Cook for another two minutes until the spinach wilts and turns bright green. Gently fold the zucchini noodles into the sauce. Mix everything carefully so the noodles get coated well. Cook for an extra two to three minutes to heat them through. Make sure the noodles still have a slight firmness. Once done, take the skillet off the heat. Just before serving, add fresh basil leaves for color and flavor. Enjoy your flavorful Keto Tuscan Zucchini Noodles! To make great zucchini noodles, start by spiralizing fresh zucchinis. Aim for medium-sized ones. After spiralizing, sprinkle the noodles with salt. Let them rest in a colander for 15 minutes. This step pulls out extra moisture. Gently pat them dry with paper towels before cooking. This keeps your dish from getting soggy. When cooking, add the noodles last. This way, they stay firm and full of flavor. One common mistake is using overripe zucchinis. They can be watery and mushy. Always choose firm and fresh ones. Another mistake is not draining the noodles. Skipping the salting step leads to a watery meal. Lastly, avoid overcooking the zucchini noodles. Cook them just until heated through. This keeps them slightly crunchy and tasty. Serve your Keto Tuscan Zucchini Noodles hot. Garnish with fresh basil leaves. A sprinkle of grated Parmesan cheese adds great flavor. You can also drizzle some extra sauce on top for a touch of creaminess. Pair the dish with a light salad or grilled chicken for a complete meal. Using colorful plates makes it appealing. Enjoy your delicious and healthy meal! Pro Tips Dry the Zoodles: After spiralizing, be sure to salt and pat dry the zucchini noodles to remove excess moisture. This prevents the dish from becoming soggy. Use Fresh Ingredients: For the best flavor, opt for fresh garlic and high-quality Parmesan cheese. Fresh ingredients enhance the overall taste of the dish. Customize Your Sauce: Feel free to add other vegetables like bell peppers or mushrooms to the sauce for added texture and flavor. Garnish Creatively: Experiment with different herbs such as oregano or thyme for a unique twist. Fresh herbs elevate the presentation and taste. {{image_4}} You can easily add protein to your Keto Tuscan Zucchini Noodles. Chicken, shrimp, or sausage work great. I love using grilled chicken for a heartier dish. Simply season the chicken with salt and pepper. Cook it in the skillet before adding garlic. This adds flavor and protein. If you want something quick, shrimp cooks nicely in just a few minutes. Toss them in after the garlic, just before the tomatoes. For a savory twist, try Italian sausage. Remove the casing and crumble it into the pan. Cook until browned, then add the tomatoes. To mix up the flavors, try different herbs and spices. Fresh parsley, thyme, or rosemary can brighten the dish. You can also swap the Italian seasoning for a bit of chili powder. This adds a nice kick! For a creamy touch, stir in some cream cheese. It gives the sauce a richer texture. If you enjoy a tangy flavor, add a splash of lemon juice. This brightens the dish and balances the creaminess. For a smoky flavor, try smoked paprika. Just a pinch can make a big difference. Making this dish vegan or dairy-free is easy. Instead of heavy cream, use coconut cream or cashew cream. These options keep the dish creamy without dairy. For cheese, try nutritional yeast. It adds a cheesy taste without animal products. You can also replace the Parmesan with a vegan cheese alternative. Check the label to ensure it fits your diet. With these swaps, enjoy a delicious, plant-based version of Keto Tuscan Zucchini Noodles. Store leftover Keto Tuscan zucchini noodles in an airtight container. Keep them in the fridge. They will last for up to three days. Make sure to separate the noodles from the sauce if possible. This helps prevent sogginess. To reheat, place the noodles in a pan over low heat. Add a splash of water or olive oil to prevent sticking. Stir gently until heated through. You can also use the microwave. Heat in short bursts of 30 seconds. Stir in between to ensure even warming. Freezing zucchini noodles can be tricky. They tend to become mushy when thawed. If you want to freeze them, do it before cooking. Spiralize the zucchini, then freeze the raw noodles in a single layer. Once frozen, transfer them to a freezer bag. They will last for up to three months. When ready to use, cook them straight from the freezer. Keto Tuscan Zucchini Noodles are low in carbs. A serving has about 6 grams of net carbs. This number may vary based on the specific ingredients you use. The zucchini provides fiber, while the heavy cream and cheese add richness. The cherry tomatoes contribute a small amount of carbs too. Overall, this dish fits well into a low-carb diet. Yes, you can make this recipe ahead of time. Prepare the sauce and store it in the fridge. You can cook the zucchini noodles fresh when you are ready to serve. This keeps the noodles firm and tasty. If you mix them with the sauce too early, they may become soggy. You can spiralize zucchini using a simple vegetable peeler. Just peel the zucchini into thin strips. You can also use a box grater or a knife to cut them into thin, noodle-like shapes. The goal is to create long strands. These alternatives work well, but the texture may differ slightly from spiralized noodles. This article covered a tasty and healthy dish: Zucchini Noodles with Sauce. We explored the ingredients, their benefits, and easy swaps for diets. You learned how to prepare the noodles and cook a great sauce. I shared tips to avoid mistakes and enhance flavor. We also discussed protein variations and how to store your leftovers. In the end, this dish is fun and flexible. You can enjoy it your way while keeping it healthy. Happy cooking with your delicious zucchini noodles!

WANT TO SAVE THIS RECIPE?

Looking for a delicious low-carb meal that satisfies your cravings? Keto Tuscan Zucchini Noodles are your answer! This dish is packed with flavor and nutrition, making it perfect for anyone on a keto diet. I’ll walk you through easy steps to create this tasty, healthy meal. Whether you’re a seasoned cook or just starting, this recipe has something for everyone. Let’s dive into these flavorful noodles and transform your dinner tonight!

Why I Love This Recipe

  1. Healthy and Low-Carb: This recipe is perfect for those following a keto diet, providing a deliciously satisfying meal without the carbs.
  2. Quick and Easy: With a prep time of just 15 minutes, this dish is perfect for busy weeknights when you want something tasty without spending hours in the kitchen.
  3. Vibrant Flavors: The combination of fresh spinach, juicy cherry tomatoes, and creamy Parmesan creates a delightful flavor profile that everyone will love.
  4. Customizable: Feel free to add your favorite proteins, like grilled chicken or shrimp, to make it even heartier and more satisfying.

Ingredients

Complete List of Ingredients

For this Keto Tuscan Zucchini Noodles dish, gather:

– 4 medium zucchinis, spiralized into noodles

– 1 cup cherry tomatoes, halved

– 1 cup fresh spinach

– 1/2 cup heavy cream

– 1/4 cup freshly grated Parmesan cheese

– 2 cloves garlic, minced

– 1 teaspoon Italian seasoning

– 2 tablespoons olive oil

– Salt and pepper, to taste

– Fresh basil leaves, for garnish

Nutritional Benefits of Ingredients

Zucchini is low in carbs and high in water. It helps you feel full without extra calories. Cherry tomatoes provide vitamins A and C while adding a sweet burst. Spinach is rich in iron and calcium, boosting your energy. Heavy cream adds healthy fats, making it creamy and satisfying. Parmesan cheese offers protein and adds a savory flavor. Olive oil is a great source of healthy fats and antioxidants.

Substitutions for Dietary Needs

You can swap ingredients for your needs:

– Use cauliflower noodles for a different texture.

– Coconut cream works well instead of heavy cream for a dairy-free option.

– Nutritional yeast can replace Parmesan cheese for a vegan choice.

– If you need more protein, add grilled chicken or shrimp to the dish.

– For a gluten-free version, ensure all ingredients are certified gluten-free.

Step-by-Step Instructions

Preparation of Zucchini Noodles

Start by spiralizing the zucchinis. Use a spiralizer to make long, noodle-like strands. You need four medium zucchinis for this. After spiralizing, place the noodles in a colander. Sprinkle them lightly with salt and let them sit for about 15 minutes. This step helps remove excess moisture. Once time is up, gently pat the noodles dry with paper towels. This keeps the dish from getting too watery.

Cooking the Sauce

In a large skillet, heat two tablespoons of olive oil over medium heat. When the oil is hot, add two cloves of minced garlic. Sauté for about one minute until it smells nice but isn’t browned. Next, toss in one cup of halved cherry tomatoes. Cook them for about three to four minutes. Stir occasionally until the tomatoes soften and release their juices.

Now, pour in half a cup of heavy cream. Bring this to a gentle simmer. Slowly stir in a quarter cup of freshly grated Parmesan cheese. Add one teaspoon of Italian seasoning, along with salt and pepper to taste. Keep stirring until the cheese melts and the sauce becomes creamy.

Add one cup of fresh spinach to the sauce. Cook for another two minutes until the spinach wilts and turns bright green.

Combining Noodles and Sauce

Gently fold the zucchini noodles into the sauce. Mix everything carefully so the noodles get coated well. Cook for an extra two to three minutes to heat them through. Make sure the noodles still have a slight firmness.

Once done, take the skillet off the heat. Just before serving, add fresh basil leaves for color and flavor. Enjoy your flavorful Keto Tuscan Zucchini Noodles!

Tips & Tricks

How to Perfect Your Zucchini Noodles

To make great zucchini noodles, start by spiralizing fresh zucchinis. Aim for medium-sized ones. After spiralizing, sprinkle the noodles with salt. Let them rest in a colander for 15 minutes. This step pulls out extra moisture. Gently pat them dry with paper towels before cooking. This keeps your dish from getting soggy. When cooking, add the noodles last. This way, they stay firm and full of flavor.

Common Mistakes to Avoid

One common mistake is using overripe zucchinis. They can be watery and mushy. Always choose firm and fresh ones. Another mistake is not draining the noodles. Skipping the salting step leads to a watery meal. Lastly, avoid overcooking the zucchini noodles. Cook them just until heated through. This keeps them slightly crunchy and tasty.

Serving Suggestions for Best Flavor

Serve your Keto Tuscan Zucchini Noodles hot. Garnish with fresh basil leaves. A sprinkle of grated Parmesan cheese adds great flavor. You can also drizzle some extra sauce on top for a touch of creaminess. Pair the dish with a light salad or grilled chicken for a complete meal. Using colorful plates makes it appealing. Enjoy your delicious and healthy meal!

Pro Tips

  1. Dry the Zoodles: After spiralizing, be sure to salt and pat dry the zucchini noodles to remove excess moisture. This prevents the dish from becoming soggy.
  2. Use Fresh Ingredients: For the best flavor, opt for fresh garlic and high-quality Parmesan cheese. Fresh ingredients enhance the overall taste of the dish.
  3. Customize Your Sauce: Feel free to add other vegetables like bell peppers or mushrooms to the sauce for added texture and flavor.
  4. Garnish Creatively: Experiment with different herbs such as oregano or thyme for a unique twist. Fresh herbs elevate the presentation and taste.

Variations

Adding Protein Options

You can easily add protein to your Keto Tuscan Zucchini Noodles. Chicken, shrimp, or sausage work great. I love using grilled chicken for a heartier dish. Simply season the chicken with salt and pepper. Cook it in the skillet before adding garlic. This adds flavor and protein.

If you want something quick, shrimp cooks nicely in just a few minutes. Toss them in after the garlic, just before the tomatoes. For a savory twist, try Italian sausage. Remove the casing and crumble it into the pan. Cook until browned, then add the tomatoes.

Variations for Different Flavors

To mix up the flavors, try different herbs and spices. Fresh parsley, thyme, or rosemary can brighten the dish. You can also swap the Italian seasoning for a bit of chili powder. This adds a nice kick! For a creamy touch, stir in some cream cheese. It gives the sauce a richer texture.

If you enjoy a tangy flavor, add a splash of lemon juice. This brightens the dish and balances the creaminess. For a smoky flavor, try smoked paprika. Just a pinch can make a big difference.

Vegan or Dairy-Free Options

Making this dish vegan or dairy-free is easy. Instead of heavy cream, use coconut cream or cashew cream. These options keep the dish creamy without dairy. For cheese, try nutritional yeast. It adds a cheesy taste without animal products.

You can also replace the Parmesan with a vegan cheese alternative. Check the label to ensure it fits your diet. With these swaps, enjoy a delicious, plant-based version of Keto Tuscan Zucchini Noodles.

Storage Info

How to Store Leftovers

Store leftover Keto Tuscan zucchini noodles in an airtight container. Keep them in the fridge. They will last for up to three days. Make sure to separate the noodles from the sauce if possible. This helps prevent sogginess.

Reheating Tips

To reheat, place the noodles in a pan over low heat. Add a splash of water or olive oil to prevent sticking. Stir gently until heated through. You can also use the microwave. Heat in short bursts of 30 seconds. Stir in between to ensure even warming.

Freezing Guidance

Freezing zucchini noodles can be tricky. They tend to become mushy when thawed. If you want to freeze them, do it before cooking. Spiralize the zucchini, then freeze the raw noodles in a single layer. Once frozen, transfer them to a freezer bag. They will last for up to three months. When ready to use, cook them straight from the freezer.

FAQs

What are the carb counts for Keto Tuscan Zucchini Noodles?

Keto Tuscan Zucchini Noodles are low in carbs. A serving has about 6 grams of net carbs. This number may vary based on the specific ingredients you use. The zucchini provides fiber, while the heavy cream and cheese add richness. The cherry tomatoes contribute a small amount of carbs too. Overall, this dish fits well into a low-carb diet.

Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time. Prepare the sauce and store it in the fridge. You can cook the zucchini noodles fresh when you are ready to serve. This keeps the noodles firm and tasty. If you mix them with the sauce too early, they may become soggy.

How do I spiralize zucchini without a spiralizer?

You can spiralize zucchini using a simple vegetable peeler. Just peel the zucchini into thin strips. You can also use a box grater or a knife to cut them into thin, noodle-like shapes. The goal is to create long strands. These alternatives work well, but the texture may differ slightly from spiralized noodles.

This article covered a tasty and healthy dish: Zucchini Noodles with Sauce. We explored the ingredients, their benefits, and easy swaps for diets. You learned how to prepare the noodles and cook a great sauce. I shared tips to avoid mistakes and enhance flavor. We also discussed protein variations and how to store your leftovers.

In the end, this dish is fun and flexible. You can enjoy it your way while keeping it healthy. Happy cooking with your delicious zucchini noodle

For this Keto Tuscan Zucchini Noodles dish, gather: - 4 medium zucchinis, spiralized into noodles - 1 cup cherry tomatoes, halved - 1 cup fresh spinach - 1/2 cup heavy cream - 1/4 cup freshly grated Parmesan cheese - 2 cloves garlic, minced - 1 teaspoon Italian seasoning - 2 tablespoons olive oil - Salt and pepper, to taste - Fresh basil leaves, for garnish Zucchini is low in carbs and high in water. It helps you feel full without extra calories. Cherry tomatoes provide vitamins A and C while adding a sweet burst. Spinach is rich in iron and calcium, boosting your energy. Heavy cream adds healthy fats, making it creamy and satisfying. Parmesan cheese offers protein and adds a savory flavor. Olive oil is a great source of healthy fats and antioxidants. You can swap ingredients for your needs: - Use cauliflower noodles for a different texture. - Coconut cream works well instead of heavy cream for a dairy-free option. - Nutritional yeast can replace Parmesan cheese for a vegan choice. - If you need more protein, add grilled chicken or shrimp to the dish. - For a gluten-free version, ensure all ingredients are certified gluten-free. {{ingredient_image_2}} Start by spiralizing the zucchinis. Use a spiralizer to make long, noodle-like strands. You need four medium zucchinis for this. After spiralizing, place the noodles in a colander. Sprinkle them lightly with salt and let them sit for about 15 minutes. This step helps remove excess moisture. Once time is up, gently pat the noodles dry with paper towels. This keeps the dish from getting too watery. In a large skillet, heat two tablespoons of olive oil over medium heat. When the oil is hot, add two cloves of minced garlic. Sauté for about one minute until it smells nice but isn’t browned. Next, toss in one cup of halved cherry tomatoes. Cook them for about three to four minutes. Stir occasionally until the tomatoes soften and release their juices. Now, pour in half a cup of heavy cream. Bring this to a gentle simmer. Slowly stir in a quarter cup of freshly grated Parmesan cheese. Add one teaspoon of Italian seasoning, along with salt and pepper to taste. Keep stirring until the cheese melts and the sauce becomes creamy. Add one cup of fresh spinach to the sauce. Cook for another two minutes until the spinach wilts and turns bright green. Gently fold the zucchini noodles into the sauce. Mix everything carefully so the noodles get coated well. Cook for an extra two to three minutes to heat them through. Make sure the noodles still have a slight firmness. Once done, take the skillet off the heat. Just before serving, add fresh basil leaves for color and flavor. Enjoy your flavorful Keto Tuscan Zucchini Noodles! To make great zucchini noodles, start by spiralizing fresh zucchinis. Aim for medium-sized ones. After spiralizing, sprinkle the noodles with salt. Let them rest in a colander for 15 minutes. This step pulls out extra moisture. Gently pat them dry with paper towels before cooking. This keeps your dish from getting soggy. When cooking, add the noodles last. This way, they stay firm and full of flavor. One common mistake is using overripe zucchinis. They can be watery and mushy. Always choose firm and fresh ones. Another mistake is not draining the noodles. Skipping the salting step leads to a watery meal. Lastly, avoid overcooking the zucchini noodles. Cook them just until heated through. This keeps them slightly crunchy and tasty. Serve your Keto Tuscan Zucchini Noodles hot. Garnish with fresh basil leaves. A sprinkle of grated Parmesan cheese adds great flavor. You can also drizzle some extra sauce on top for a touch of creaminess. Pair the dish with a light salad or grilled chicken for a complete meal. Using colorful plates makes it appealing. Enjoy your delicious and healthy meal! Pro Tips Dry the Zoodles: After spiralizing, be sure to salt and pat dry the zucchini noodles to remove excess moisture. This prevents the dish from becoming soggy. Use Fresh Ingredients: For the best flavor, opt for fresh garlic and high-quality Parmesan cheese. Fresh ingredients enhance the overall taste of the dish. Customize Your Sauce: Feel free to add other vegetables like bell peppers or mushrooms to the sauce for added texture and flavor. Garnish Creatively: Experiment with different herbs such as oregano or thyme for a unique twist. Fresh herbs elevate the presentation and taste. {{image_4}} You can easily add protein to your Keto Tuscan Zucchini Noodles. Chicken, shrimp, or sausage work great. I love using grilled chicken for a heartier dish. Simply season the chicken with salt and pepper. Cook it in the skillet before adding garlic. This adds flavor and protein. If you want something quick, shrimp cooks nicely in just a few minutes. Toss them in after the garlic, just before the tomatoes. For a savory twist, try Italian sausage. Remove the casing and crumble it into the pan. Cook until browned, then add the tomatoes. To mix up the flavors, try different herbs and spices. Fresh parsley, thyme, or rosemary can brighten the dish. You can also swap the Italian seasoning for a bit of chili powder. This adds a nice kick! For a creamy touch, stir in some cream cheese. It gives the sauce a richer texture. If you enjoy a tangy flavor, add a splash of lemon juice. This brightens the dish and balances the creaminess. For a smoky flavor, try smoked paprika. Just a pinch can make a big difference. Making this dish vegan or dairy-free is easy. Instead of heavy cream, use coconut cream or cashew cream. These options keep the dish creamy without dairy. For cheese, try nutritional yeast. It adds a cheesy taste without animal products. You can also replace the Parmesan with a vegan cheese alternative. Check the label to ensure it fits your diet. With these swaps, enjoy a delicious, plant-based version of Keto Tuscan Zucchini Noodles. Store leftover Keto Tuscan zucchini noodles in an airtight container. Keep them in the fridge. They will last for up to three days. Make sure to separate the noodles from the sauce if possible. This helps prevent sogginess. To reheat, place the noodles in a pan over low heat. Add a splash of water or olive oil to prevent sticking. Stir gently until heated through. You can also use the microwave. Heat in short bursts of 30 seconds. Stir in between to ensure even warming. Freezing zucchini noodles can be tricky. They tend to become mushy when thawed. If you want to freeze them, do it before cooking. Spiralize the zucchini, then freeze the raw noodles in a single layer. Once frozen, transfer them to a freezer bag. They will last for up to three months. When ready to use, cook them straight from the freezer. Keto Tuscan Zucchini Noodles are low in carbs. A serving has about 6 grams of net carbs. This number may vary based on the specific ingredients you use. The zucchini provides fiber, while the heavy cream and cheese add richness. The cherry tomatoes contribute a small amount of carbs too. Overall, this dish fits well into a low-carb diet. Yes, you can make this recipe ahead of time. Prepare the sauce and store it in the fridge. You can cook the zucchini noodles fresh when you are ready to serve. This keeps the noodles firm and tasty. If you mix them with the sauce too early, they may become soggy. You can spiralize zucchini using a simple vegetable peeler. Just peel the zucchini into thin strips. You can also use a box grater or a knife to cut them into thin, noodle-like shapes. The goal is to create long strands. These alternatives work well, but the texture may differ slightly from spiralized noodles. This article covered a tasty and healthy dish: Zucchini Noodles with Sauce. We explored the ingredients, their benefits, and easy swaps for diets. You learned how to prepare the noodles and cook a great sauce. I shared tips to avoid mistakes and enhance flavor. We also discussed protein variations and how to store your leftovers. In the end, this dish is fun and flexible. You can enjoy it your way while keeping it healthy. Happy cooking with your delicious zucchini noodles!

Keto Tuscan Zucchini Noodles

A delicious and creamy dish featuring spiralized zucchini noodles, fresh spinach, and cherry tomatoes, perfect for a low-carb diet.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 300 kcal

Ingredients
  

  • 4 medium zucchinis, spiralized into noodles
  • 1 cup cherry tomatoes, halved
  • 1 cup fresh spinach
  • 1 2 heavy cream
  • 1 4 freshly grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • for garnish fresh basil leaves

Instructions
 

  • Begin by spiralizing the zucchinis using a spiralizer to create long, noodle-like strands. Place the spiralized zucchini in a colander, lightly sprinkle with salt, and allow them to rest for about 15 minutes. This step helps to draw out excess moisture. Once done, gently pat them dry with paper towels to remove any remaining moisture.
  • In a large skillet, warm the olive oil over medium heat. Once hot, add the minced garlic and sauté for about 1 minute, or until it becomes fragrant but not browned.
  • Next, add the halved cherry tomatoes to the skillet. Cook them for about 3-4 minutes, stirring occasionally, until they soften and begin to release their juices.
  • Pour the heavy cream into the skillet and bring the mixture to a gentle simmer. Gradually stir in the grated Parmesan cheese along with the Italian seasoning, salt, and pepper. Continue stirring until the cheese is fully melted and the sauce is creamy and well combined.
  • Incorporate the fresh spinach into the sauce and cook for an additional 2 minutes, or until the spinach is wilted and vibrant in color.
  • Carefully fold the zucchini noodles into the sauce, mixing gently. Cook for an additional 2-3 minutes, ensuring they are evenly coated and heated through, while still maintaining a slight firmness.
  • Remove the skillet from the heat. Just before serving, garnish with fresh basil leaves for a burst of color and flavor.

Notes

For an eye-catching presentation, serve the zucchini noodles in a large bowl or on individual plates, garnished with extra Parmesan cheese and fresh basil.
Keyword keto, low-carb, vegetarian, zucchini noodles

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