This summery zucchini noodles recipe features sautéed chicken breast, tomatoes, onions, plenty of fresh herbs and delicious parmesan cheese. Simple, tasty, colourful, rich in proteins and low in carbs, it’s what you need for a light meal on the patio.
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Why we love zucchini noodles
Zucchini noodles, also known as “zoodles” are the perfect alternative to wheat spaghetti and make a brilliant base for many healthy, gluten-free, and low-carb pasta recipes.
If you’ve been following along, you might know that I’m originally from Italy. And if you think of Italy, you cannot not think of a delicious, big plate of spaghetti!
Even though pasta has never been my favourite dish, I’ve always enjoyed a nice plate of spaghetti with some fresh homemade tomato sauce, basil and parmesan cheese, or even a good spaghetti carbonara (with pancetta and eggs).
Because now I don’t consume grains as part of my regular diet, pasta is not an option anymore. Or at least, traditional wheat pasta is not. But thankfully there are many alternatives out there if you want to ditch the gluten or the carbs, or just have healthier options (for example we like Chickapea Organic pasta).
Among all the ones I tried, zucchini noodles remain my favourite. They are easy to make, light, naturally low-carb and gluten-free, and they’re a great way to get kids to eat vegetables! They are also versatile and go together so well with pretty much any recipe.
If you’re imagining an inviting plate of traditional spaghetti and thinking that zucchini noodles just won’t do it, let me tell you a secret! It’s the sauce or the other ingredients that usually make pasta recipes delicious. Obviously, zucchini noodles won’t be the exact same, but believe me, you won’t miss the wheat!
How to make zucchini noodles
There are different options to make zucchini noodles. You can simply use a julienne peeler or mandoline and cut flat, long slices of zucchini, or you can use a spiralizer.
I highly recommend this latter option, as the result is much better, and it’s a faster way. You can get a simple and inexpensive handheld spiralizer that looks a lot like a big pencil sharpener (like this one), or invest in a more sophisticated spiralizer (like this one). There are even electric options, and there’s even a KitchenAid spiralizer attachment!
I honestly have been using my small and easy-to-use spiralizer for many years now and don’t have much to complain about. The only note I have is that it only spiralizes zucchini well (no carrots!) and that the zucchini need to be medium-small size in order to fit in the blade.
A recipe for the summer
Warm weather calls for no-fuss lighter meals that are full of flavour and fresh seasonal ingredients. Zucchini, ripe tomatoes, and fresh herbs immediately remind me of summer!
If you’re a gardener, you’ll know it. Your garden might be overflowing with fresh zucchini and red ripe tomatoes, and you might even smell the delicious aroma of herbs from feets away! Of course, you can also easily find these fresh ingredients at your local farmer’s market if you can’t grow them yourself.
Add chicken breast as a source of proteins, some healthy fats to complement, parmesan cheese for a touch of delicious creaminess and taste, and voilà, your summer meal is served!
If you can, enjoy this meal out on your patio or in your backyard. Eating outside is a great way to spend more time outdoors and gain all the benefits associated with that (read all about that here).
Ingredients for these zucchini noodles with chicken, tomatoes and parmesan cheese
- 3 chicken breasts
- 3 medium-size zucchini
- 1 large tomato
- 1/4 red onion
- 3 tablespoons of grass-fed butter or extra virgin olive oil
- Fresh or dry herbs: basil, oregano, green onions
- Sea salt (to taste)
- 1 clove of garlic (optional)
- Grated Parmesan cheese (to taste)
How to make these zucchini noodles with chicken, tomatoes and parmesan cheese
- Prepare all your ingredients: cut the chicken breast into bite-sized cubes, wash and cut the tomato, peel and finely chop the onion and your fresh herbs. Wash your zucchini and spiralize (or slice) them into noodles with your tool of choice. Finally, grate the parmesan cheese using a cheese grater.
- Heat a stainless steel or cast iron pan over medium heat and add the butter (or olive oil) and garlic.
- Once the pan is hot, toss in the chopped onion, cubed chicken and tomatoes, and season with salt and your herbs of choice.
- Stir with a wooden spatula to combine all the ingredients and let them saute for a few minutes until the chicken starts to change colour.
- Cover the pan with a lid and let it cook for about 10 minutes, or until the chicken is cooked. Stir frequently. You might need to add a little bit of water if your ingredients start sticking to the pan.
- Add the zucchini noodles last, combine everything together and let cook covered for about 2-3 minutes. Make sure to not overcook the zucchini noodles, as they easily turn into a soggy, mushy mess!
- Once the zucchini noodles are cooked, remove the lid and let saute so that most of the liquid evaporates, stirring frequently. Adjust your seasoning as desired.
- Lastly, add the grated parmesan cheese and combine everything together.
- Serve with more fresh herbs if desired.
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Summer zucchini noodles with chicken, tomatoes, and parmesan cheese
Equipment
- 1 spiralizer
Ingredients
- 3 chicken breasts
- 3 medium-size zucchini
- 1 large tomato
- 1/4 red onion
- 3 tablespoons of grass-fed butter or extra virgin olive oil
- Fresh or dry herbs: basil, oregano, green onions to taste
- Sea salt to taste
- 1 clove of garlic optional
- Grated Parmesan cheese to taste
Instructions
- Prepare all your ingredients: cut the chicken breast into bite-sized cubes, wash and cut the tomato, peel and finely chop the onion and your fresh herbs. Wash your zucchini and spiralize (or slice) them into noodles with your tool of choice. Finally, grate the parmesan cheese using a cheese grater.
- Heat a stainless steel or cast iron pan over medium heat and add the butter (or olive oil) and garlic.
- Once the pan is hot, toss in the chopped onion, cubed chicken and tomatoes, and season with salt and your herbs of choice.
- Stir with a wooden spatula to combine all the ingredients and let them saute for a few minutes until the chicken starts to change colour.
- Cover the pan with a lid and let it cook for about 10 minutes, or until the chicken is cooked. Stir frequently. You might need to add a little bit of water if your ingredients start sticking to the pan.
- Add the zucchini noodles last, combine everything together and let cook covered for about 2-3 minutes. Make sure to not overcook the zucchini noodles, as they easily turn into a soggy, mushy mess!
- Once the zucchini noodles are cooked, remove the lid and let saute so that most of the liquid evaporates, stirring frequently. Adjust your seasoning as desired.
- Lastly, add the grated parmesan cheese and combine everything together.
- Serve with more fresh herbs if desired.
Delicious! Lovely recipe thank you for sharing!
Thank you very much, glad you liked it 😉
This looks like a recipe I will try, thank you. I love zucchini noodles!
We love them too! Thank you, let me know if you like it 😉