Go Back
+ servings
zoodles with lemon and dill in a teal dish

Lemon Dill Zucchini Noodles.

Kelly Roenicke
These lemon dill zucchini noodles are so easy to prepare, and are delicious and fresh for spring!
4.34 from 3 votes
Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Course Side Dish
Cuisine Dairy Free, gluten free, vegan.
Servings 2
Calories 128 kcal

Ingredients
 
 

Instructions
 

  • Use a spiralizer to make zucchini noodles. Place the noodles in a skillet along with the tablespoon of olive oil.
  • Cook over medium heat, stirring often, for about 5-7 minutes. The zucchini noodles should be bright green and tender.
  • Turn off the heat, and squeeze the juice from the lemon onto the zoodles. Add the dill and stir. Season with salt and pepper if desired.

Notes

Store leftover zoodles in the refrigerator, they should be good for 2-3 days. For best texture, eat them right after cooking.
This recipe could also be made with yellow squash.

Nutrition

Calories: 128kcalCarbohydrates: 14gProtein: 4gFat: 8gSaturated Fat: 1gSodium: 25mgPotassium: 841mgFiber: 4gSugar: 8gVitamin A: 615IUVitamin C: 81.3mgCalcium: 70mgIron: 1.7mg
Keyword how to make zoodles, lemon zucchini noodles
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!