Inspired by a certain noodle restaurant menu, our Lemon Garlic Zucchini Noodles with Asparagus features local ingredients as part of our Eat Local Series. It’s grain-free, gluten-free, and has non-dairy and vegan options as well. We skipped the heavy cream (and unidentified thickening ingredients) to keep this light and low-fat.Print
Lemon Garlic Zucchini Noodles with Asparagus
For the Vegetables
- 6 medium zucchini
- 4 Roma tomatoes
- 1 large bunch thin asparagus (about a pound, trimmed)
- 1 tbsp avocado oil
- 1/2 tsp dried basil
- 1 tbsp plus 1/4 tsp salt, divided
- 1/4 tsp garlic powder
- 1/8 tsp ground black pepper
For the Sauce
- 2 large garlic cloves, minced
- 1 lemon, juiced
- 1/4 cup finely grated parmesan cheese (or vegan parmesan cheese)
- 2 tbsp butter or ghee (use extra-virgin olive oil for vegan option)
- 1/4 tsp Italian seasoning
- 1/8 tsp onion powder
- Pinches of salt and ground black pepper
For the Sauce
- Combine lemon juice, Italian seasoning, onion powder, salt, and pepper, and set aside.
For the Vegetables
- Line two large rimmed baking sheets with parchment paper, and a third with paper towels. Preheat oven to 425 degrees F and place oven racks in top two positions.
- Spiralize three of the zucchini and place in a single layer on the baking sheet with paper towels. Sprinkle evenly with 1 tablespoon salt and let rest while preparing the rest of the ingredients. This will “sweat” the zucchini noodles, so you don’t end up with a soupy mess.
- In a small bowl, combine basil, reserved 1/4 tsp salt, garlic powder, and pepper.
- Quarter three of the zucchini lengthwise, then cut into 1/3-1/2” slices. Chop the tomatoes into similar sized pieces. Toss the zucchini and tomatoes in a large bowl with half of the avocado oil until evenly coated, then transfer to a prepared baking sheet in a single layer and sprinkle with half of the seasoning mixture. Place in oven on top rack and roast for 10 minutes.
- Trim the asparagus (simply hold at both ends and bend until the stalk snaps where it naturally becomes tender) and place on the remaining baking sheet. Drizzle with remaining avocado oil and roll back and forth to coat evenly. Sprinkle with remining seasoning mixture.
- Remove zucchini and tomatoes from oven and flip, then return to the oven on the second rack. Place the asparagus on the top rack and set a timer for 10-12 minutes (depending on the thickness of the stalks). Remove both pans from oven as soon as the stalks are tender and set aside.
- While the vegetables are roasting, rinse the zucchini noodles in a large colander under cold running water, then let strain. When vegetables are done roasting, cut each asparagus stalk into 3-4 pieces and pat the zucchini noodles dry with paper towel.
Putting it Together
- Heat a large sauté pan (or even a large pot, if you’re messy like us) over medium heat. Melt the butter or ghee (or add oil for vegan option). Add minced garlic and cook until fragrant (1-2 minutes), then add zucchini noodles and toss to coat fully. We want to keep the noodles crunchy because they will continue to soften once warm…and overcooked zoodles are gross. Don’t do it.
- Add the roasted vegetables and lemon juice mixture and toss again. Remove from heat and transfer to a serving dish or individual plates.
- Sprinkle with regular/vegan parmesan cheese and serve immediately.
Serves 4 as main course, 6 as a side dish.
Optional: Top with grilled chicken or shrimp.
Keywords: ASPARAGUS, LEMON, GARLIC, VEGAN OPTION, KETO, PALEO OPTION, GRAIN-FREE, GLUTEN-FREE, DAIRY-FREE OPTION, FARMERS MARKET, LOCAL PRODUCE, EAT LOCAL, HEALTHY EATING
Founded in 2012, Four Sisters Organic Farm is located at 719 E. State Street, Cherry Valley, IL 61016. They feature more than 150 varieties of fruits and vegetables, nuts, flowers, and edible and medicinal herbs. All are USDA Certified Organic. In addition to their farm stand, you can visit Four Sisters Organic Farm on Friday evenings all summer long at the Rockford City Market.