Showing Results for: “zucchini noodle”

Try this low carb, heart-healthy version of spaghetti and meatballs! Replacing spaghetti noodles with spiralized zucchini more less carbs, more fiber, and more servings of vegetables.

Nestled in a zesty cream sauce, salmon with baby greens over zucchini noodles is a low-carb dinner treat. The sun-dried tomatoes add a bright flavor to this light cream sauce. Note: nutritional analysis includes feta cheese

This is a vegetarian recipe featuring eggplant “meatballs” that offer a plant-based twist on a classic and are served over light and tender zucchini noodles for a comforting yet low-carb meal. Almond flour and Parmesan give the meatballs structure and flavor, while fiber from the veggies helps slow digestion. With its blend of protein, fiber, and healthy fats, it’s a great choice for keeping blood glucose (blood sugar) levels steady.

Traditional alfredo sauce is a decadent dish made with lots of cream and butter. This lighter version gets its creaminess from avocado, which is full of heart-healthy monounsaturated fatty acids (instead of saturated fat found in cream and butter). It also adds lots of fiber to a dish that typically has none. For a low carb meal, we toss the sauce with zucchini noodles instead of regular pasta. You can spiralize your own zucchini with a special tool, or make ribbons with a vegetable peeler. You can also check the produce aisle or the freezer aisle for spiralized zucchini. Watch the Avocado

Author Robyn Webb says, "Zucchini lasagna was the very first lasagna I ever made. Originally, I prepared it with noodles, but now I realize that long strips of zucchini stand in for the noodles beautifully."

This lighter version of a Chinese takeout classic is packed with veggies and low in carbs. You can make "noodles" out of zucchini at home with a special "spiralizer" tool, or use a vegetable peel to create ribbons. Zucchini noodles are also available at many grocery stores now—check the freezer aisle by the vegetables, or in the produce section for fresh, packaged zucchini noodles. To make this dish gluten free, be sure to use gluten free soy sauce, and confirm that the corn starch and beef broth are gluten-free.

Zucchini acts like noodles to make this main dish fresh and filling. But it’s the flavors, textures, and beauty that’ll bring you back to this recipe again and again. Use one zucchini and one yellow summer squash for the best looking results. Make it with steak, and it’s a marvelous meal in one. This recipe from The With or Without Meat Cookbook, by Jackie Newgent. To order directly from the American Diabetes Association, click here.

Try this Asian twist on classic chicken noodle soup next time you're battling a cold! Use the breast meat from a store-bought rotisserie chicken to make this extra easy. For the noodles, you could use brown rice udon, soba, or whole-wheat spaghetti. Get creative and add whatever toppings you have on hand: avocado, boiled egg, scallion, mung bean sprouts, thinly sliced mushrooms, toasted sesame seeds, lime, or sliced hot chile peppers all make great toppings. Find this recipe and more in The Clean & Simple Diabetes Cookbook by Jackie Newgent, RDN, CDN