Light, fresh zucchini noodles tossed with seared chicken, tomato and melted cheese make a satisfying low-carb dinner that never feels like a compromise. If you love zucchini dishes, you will also enjoy our Zucchini Cheese Flatbread and our Cheesy Zucchini Casserole with Ham.
Ingredients
- 3 zucchini
- 300 g (10 oz) chicken meat
- 1 tomato
- 2 tbsp sour cream
- 100 g (1 cup) cheese
- Fresh herbs
- Garlic
- Salt, favorite spices, pepper
Instructions
- Shred the zucchini into long strips (a Korean-carrot grater works perfectly).
- Dice the chicken and sear. Add garlic, pepper, and seasoning; cook 3 minutes.
- Stir in the sour cream and tomato, then the zucchini; toss and season with salt.
- Cook about 10 minutes (lots of liquid will release — drain it off).
- Shower with cheese (an egg is a nice addition too), add herbs, and take off the heat.
Tips
- Drain the released liquid well so the zucchini noodles stay tender, not watery.
- Do not overcook the zucchini: it should stay slightly firm for the best noodle texture.
- For more light, healthy dinner ideas, browse Serious Eats, and check nutrition guidance at USDA.
Nutrition: per 100 g: 147.7 kcal, protein 7.2 g, fat 6.9 g, carbs 13.5 g.