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Wifey's Lemony Zoodles

Wifey's Lemony Zoodles

 

  • INGREDIENTS

    • 2 zucchini

    • cooking spray

    • 1 onion, halved and sliced

    • ½ bunch radishes, trimmed and quartered

    • 2 tablespoons olive oil, divided, or to taste

    • 1 teaspoon kosher salt, or to taste

    • 1 teaspoon lemon zest, or to taste

    • 3 cloves garlic, sliced and roughly chopped

    • ¼ teaspoon dill weed

    • 1 pinch salt and ground black pepper to taste

    • ½ lemon, juiced

  • DIRECTIONS

    • Cut zucchini into noodles using a spiralizer. Place noodles in a colander set in the sink. Season lightly with salt. Let stand for 20 to 30 minutes.

    • Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet with cooking spray.

    • Spread onion slices on one side of the baking sheet. Spread radishes on the other side of the baking sheet. Drizzle 1 tablespoon olive oil on top.

    • Combine kosher salt and lemon zest in a small bowl; rub together with your fingers until fragrant. Sprinkle over onion and radishes.

    • Bake in the preheated oven until onion and radishes are tender and slightly browned, about 25 minutes.

    • Heat a large skillet over medium heat; grease with cooking spray. Cook and stir garlic until fragrant, 3 to 5 minutes. Drizzle in 1 tablespoon olive oil. Add onion and radishes; cook and stir until browned, about 3 minutes. Stir in dill weed.

    • Mix zucchini noodles into the skillet; cook until heated through, about 3 minutes. Season with salt and pepper. Remove from heat; pour lemon juice on top.

  • TIPS

    Substitute lemon salt for the lemon zest and kosher salt mixture if preferred.

  • NUTRITION FACTS (per serving)

    198 Calories
    14g Fat
    18g Carbs
    3g Protein

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