Zucchini Noodle Pilaf With Herbs for a Low-Carb Holiday Option

What kind of recipe is it?

Zucchini Noodle Pilaf is a delicious, healthy twist on traditional pilaf, perfect for those seeking a light, gluten-free meal.

This dish features spiralized zucchini as a low-carb substitute for pasta or rice, combined with vibrant vegetables and aromatic spices for a fresh and flavorful experience.

Ideal for vegetarians and those looking to incorporate more greens into their diet, it’s a quick and easy recipe that caters to busy lifestyles without sacrificing taste or nutrition.

Cooking this dish not only promotes well-being but also impresses guests with its colorful presentation.

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Ingredients

Ingredient	Quantity
Zucchini	4 medium-sized
Olive oil	2 tablespoons
Red bell pepper	1 medium-sized, diced
Carrot	1 medium-sized, diced
Yellow onion	1 medium-sized, diced
Garlic	2 cloves, minced
Vegetable broth	1 cup
Fresh parsley	2 tablespoons, chopped
Salt	To taste
Black pepper	To taste
Paprika	1 teaspoon
Cumin	1/2 teaspoon
Lemon juice	1 tablespoon

This ingredient list provides everything you need to create a delightful Zucchini Noodle Pilaf. Adjust the quantities according to your personal preferences or dietary needs. Enjoy cooking!

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Cooking Steps

Prepare your ingredients by washing and spiralizing the 4 medium-sized zucchini. Set aside the zoodles (zucchini noodles) in a colander to drain excess moisture. Dice the red bell pepper, carrot, and yellow onion, and mince the garlic.
In a large skillet (approximately 30 cm or 12 inches) over medium heat (around 175 °C or 350 °F), add 2 tablespoons of olive oil. Allow the oil to heat until it shimmers but doesn’t smoke (approximately 1-2 minutes).
Add the diced yellow onion, carrot, and red bell pepper to the skillet. Sauté for about 5-7 minutes until the vegetables soften and the onion becomes translucent. Stir occasionally to prevent sticking or burning.
Incorporate the minced garlic into the vegetable mixture. Cook for an additional 1-2 minutes, stirring frequently, until fragrant (note that garlic shouldn’t brown).
Pour in 1 cup of vegetable broth, and add salt, black pepper, paprika, and cumin. Stir well to combine, allowing the mixture to come to a gentle simmer.
Reduce the heat to medium-low (approximately 150 °C or 300 °F). Add the zucchini noodles to the skillet, mixing them into the broth and vegetable mixture. Cook for 3-5 minutes, stirring occasionally, until the zucchini noodles are tender but still slightly al dente (bright green and not mushy).
Remove the skillet from the heat. Stir in the chopped fresh parsley and 1 tablespoon of lemon juice to brighten the flavors. Taste and adjust seasoning if necessary.
Let the pilaf rest in the skillet for about 2-3 minutes to allow flavors to meld. Serve warm, garnished with additional parsley if desired. Enjoy your Zucchini Noodle Pilaf while vibrant in color and aromatic!

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Variations

Mediterranean Delight: Substitute the vegetable broth with chicken or vegetable stock, and add diced olives, artichoke hearts, and crumbled feta cheese for a tangy flavor.
Protein-Packed: Mix in cooked chickpeas (240 g or 1.5 cups) or shredded rotisserie chicken (200 g or 1 ½ cups) for added protein, making it more filling.
Vegan & Spicy: Use vegetable broth and add diced jalapeños (1-2 based on heat preference) and a splash of hot sauce for heat while keeping it entirely plant-based.
Seasonal Harvest: Incorporate seasonal vegetables like diced butternut squash (200 g or 2 cups) or spinach to match the seasons, adding texture and nutrients to the dish.

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Tips on plating and presentation

While enjoying the deliciousness of zucchini noodle pilaf, I find that the right presentation can elevate the dish to a whole new level.

Try using a colorful bowl for a pop of color.

Garnish with fresh herbs, and drizzle a bit of olive oil on top.

Don’t forget to add a sprinkle of feta or nuts for added texture and flair!

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What other dishes can I pair it with?

Pairing zucchini noodle pilaf with complementary dishes can enhance your meal experience considerably.

I love serving it alongside grilled chicken or shrimp, as the protein balances the lightness of the pilaf.

Roasted vegetables, especially bell peppers and asparagus, add color and texture.

If you’re leaning vegetarian, a hearty lentil salad works wonderfully, providing additional nutrients and flavor to your plate.

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What drinks can I pair it with?

Choosing the right drink to accompany zucchini noodle pilaf can elevate your dining experience.

I recommend a crisp white wine, like Sauvignon Blanc, which complements the dish’s fresh herbs beautifully.

If you prefer a non-alcoholic option, try sparkling water with a splash of lemon.

Both choices enhance the flavors without overpowering them, making your meal feel even more special.

Enjoy!

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Frequently Asked Questions

Can I Prepare This Dish in Advance?

Yes, you can definitely prepare this dish in advance! I often make it ahead, then simply refrigerate it. Just reheat it gently before serving, and it’ll taste fresh and delicious, like I just made it.

How Do I Store Leftovers Safely?

I store leftovers in an airtight container in the fridge. They’ll stay fresh for about three to four days. If I can’t finish them, I freeze portions for later enjoyment—just label the containers for easy identification!

Is This Recipe Vegan-Friendly?

Yes, this recipe is vegan-friendly! I love that it uses plant-based ingredients, allowing everyone to enjoy it without any animal products. It’s perfect for those following a vegan lifestyle or simply wanting a healthy dish.

What Kitchen Tools Do I Need?

You’ll need a spiralizer for the zucchini, a sharp knife for cutting herbs, a skillet for cooking, and measuring cups for ingredients. I’ve found these tools make the process quick and enjoyable. Enjoy your cooking!

Can I Freeze Zucchini Noodles?

Yes, you can freeze zucchini noodles. I’ve done it several times! Just blanch them briefly, cool, then pack them in airtight bags. They’ll retain their flavor and texture well for future meals.