Recipe: Zucchini Noodles with Lemon Ricotta and Basil

Meatless Monday calls for a vegetarian cult favorite: zoodles! Other than the fact that your kids will delight in this playful name, zucchini noodles are a low-carb alternative to traditional pasta. So dust off that spiralizer, and get to cooking!


Zucchini Noodles with Lemon Ricotta and Basil

Original # of Servings: 1

Total Time: 20 minutes

Active Time: 20 minutes


  • zucchini – 1/2
  • lemon juice – 3/4 teaspoon
  • ricotta cheese – 4 tablespoon
  • fresh basil – 1/8 bunch
  • extra virgin olive oil – 3/4 teaspoon
  • lemon – 1/4
  • salt – 1/8 teaspoon
  • black pepper – 1/8 teaspoon


  1. Spiralize zucchini and set on paper towels to dry.
  2. Heat a saute pan over medium heat and add olive oil.
  3. Add in spiralized zucchini and cook for 2 minutes.
  4. In a bowl mix zest of the lemon, ricotta, salt, pepper, and lemon juice.
  5. Add in zucchini noodles and toss to coat.
  6. Plate zucchini, and garnish with lots of freshly torn basil.

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