4 large zucchinis, ends removed
1 Tbsp olive oil
2 shallots, diced
4 cloves garlic, minced
2 cups chicken broth
½ cup half and half
4 Tbsp lemon juice
Zest of one lemon
1 tsp. red pepper flakes
½ tsp. sea salt
1 tsp. pepper
¼ cup shredded Parmesan cheese
To spiralize your zucchini, first cut each end off your zucchini and attach to your spiralizer so that it is secure. Start turning and watch the magic happen!
Set your zucchini noodles aside on paper towels so that the water is soaked up.
In a large skillet on medium-high heat, drizzle a little olive oil and saute the shallots and garlic until fragrant. Add chicken broth, half and half, lemon juice and zest, red pepper flakes and salt/pepper.
Bring to a boil then cover and turn down heat to low allowing the sauce to simmer until it has reduced by almost half, about 15 minutes.
Toss your zucchini noodles in with your sauce and cook an additional 3 to 5 minutes, depending on how you like your noodles cooked (al dente is about 3 minutes cooked).
Remove from heat, sprinkle with Parmesan cheese (1 tablespoon per serving) and enjoy!
Serving Size: 1½ cups • Calories: 142 • Fat: 6.1 g • Carbs: 21 g • Fiber: 3.4 g • Protein: 9.3 g