This recipe courtesy of The Iron YouВ blog. One serving yields 262 calories, 19 grams of fat, 19 grams of carbs, and 9 grams of protein. Season with salt and pepper, sprinkle with grated Parmesan cheese and serve.

Turn the heat to medium-high, add zoodles and sauteвЂ™ for 2 minutes, stirring constantly until heated through.

Add chopped basil and spinach to the skillet and stir until wilted about 1 minute.

Keep an eye on the garlic the whole time, you donвЂ™t want it to brown or it will turn bitter (use the smallest burner you have if necessary).

Add minced garlic and sauteвЂ™ for about 5 minutes, until fragrant.

Wipe the pan and melt the remaining tablespoons of butter over low heat.Transfer noodles to a colander and drain the excess water from the pan. Let the noodles rest for about 3 minutes so that they can release all of the moisture.Once hot, add zucchini noodles and cook for about 2 to 3 minutes, until zucchini noodles are tender but still retain some crunch. Heat one tablespoon of butter in a large skillet over medium-high heat.This will form more of a wider вЂњnoodleвЂќ from the zucchini, like fettuccini. This quick and easy recipe is a tasty way to start getting more zucchini noodles into your meals. Using a spiralizer or peeler create zucchini spaghetti (always read the directions for your spiral slicer as they vary by brand вЂ“ I use this spiralizer.) If you donвЂ™t have a spiralizer use a regular vegetable peeler to vertically peel long, thin strips of the zucchini. Considering all the significant aspects of zoodles, there is no doubt that these recipes will become some new favorites to replace your pasta dishes.

5 large handfuls fresh baby spinach, chopped.2 large handfuls fresh basil leaves, chopped.4 cloves garlic, minced (use 6 if you love garlic like me).

Garlic zoodles