Creamy Cheesy Zucchini Noodles Recipes

CHEESY ZUCCHINI NOODLES WITH BACON

Steps:

• Cut the zucchini into long noodles using a spiralizer (or use 1 pound store-bought zucchini noodles). Set aside.
• Put a rimmed baking sheet in the oven and preheat to 425 degrees F. Toss the tomatoes with 1 tablespoon olive oil in a small bowl and season with salt and black pepper. Spread on the hot baking sheet and bake until the tomatoes are slightly softened and just browned around the edges, 7 to 10 minutes.
• Meanwhile, cook the bacon in a medium nonstick skillet over medium heat until browned and crisp, about 7 minutes. Remove to a paper towel¿lined plate and wipe out the skillet. Melt the butter in the skillet and add the scallion whites and garlic; cook until softened, about 1 minute. Add the flour and stir to combine, about 30 seconds. Whisk in the milk, mustard, cayenne and 1/2 teaspoon salt. Cook, whisking, until slightly thickened, about 2 minutes. Remove from the heat and whisk in the cheese until smooth.
• Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the zucchini noodles and season with salt and black pepper. Cook, stirring, until the zucchini is just softened, 2 to 3 minutes. Using tongs, transfer the zucchini to the cheese sauce, leaving any extra liquid in the skillet. Cook over medium heat, gently tossing until coated; season with salt and black pepper. Top with the roasted tomatoes, bacon and scallion greens.

CREAMY, CHEESY, ZUCCHINI NOODLES

Steps:

• Wash and trim zucchini. Spiralize zucchini and set aside.
• Cook broccoli until crisp tender and bright green. Set aside.
• In a large skillet (I like to use a 14-inch skillet), heat oil over medium-high heat. Sauté chicken until warmed through. Remove from skillet.
• Add more oil if necessary. Add zucchini spirals and cook until just heated through, about 2 minutes.
• Reduce heat to medium-low. Add whipping cream and grated cheese. Toss to coat zucchini. Add hot sauce if using. Add broccoli and chicken and serve immediately.
• Top with additional Parmesan if desired.

CHEESY ZUCCHINI DISH

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray one 9x13 inch baking dish with non-stick spray.
• Bring a pot of water to a boil; blanch zucchini, drain and cool.
• In a shallow bowl, mix together 1 1/2 cups flour, 1 tablespoon garlic powder and salt and pepper to taste. In a separate bowl, combine the milk, 2 teaspoons garlic, salt and pepper to taste.
• Cut ends off zucchini and then cut in thirds. Roll zucchini in flour mixture, then in milk and again in flour to cover completely. Set aside on parchment paper until all pieces are covered.
• Heat large frying pan over medium high heat, add oil and brown zucchini on all sides. Remove and arrange in a 9x13 inch baking dish. Spread sour cream over zucchini and top with cheese.
• Bake for 20 to 25 minutes or until cheese is beginning to brown. Remove from oven and let sit for 10 minutes and serve.

CHEESY CREAMY ZUCCHINI

Steps:

• Slice and boil zucchini and onion in salted water till fork tender, Drain.
• in a casserole pan layer half of zucchini/onion. Mix sour cream and cream of mushroom soup seasoned with salt and pepper. Spread half of mixture on top of zucchini/onion. Sprinkle half of cheese on top. Layer the rest of zucchini/onion, top with rest of mushroom/sour cream mix and top with remainder cheese.
• Bake in a 425 oven for 45 min to 1 hours until cheese is golden.
• Cool for at least five minutes before serving.

CHEESY ZUCCHINI NOODLES

Steps:

• Toss 1/2 cup cherry tomatoes with olive oil, salt and pepper. Roast on a preheated baking sheet at 425˚ F until softened, 10 minutes. Meanwhile, melt 2 teaspoons butter in a skillet over medium heat. Add 2 sliced scallions (light parts only) and 1 minced garlic clove; cook 1 minute. Add 2 teaspoons flour and stir 30 seconds. Add 2/3 cup milk, 1/2 teaspoon Dijon mustard, 1/2 teaspoon kosher salt and a pinch of cayenne and whisk until thickened, 2 minutes. Off the heat, whisk in 1/3 cup shredded cheddar; set the sauce aside. Sauté 1 pound zucchini noodles in olive oil over medium-high heat until softened, 2 to 3 minutes. Season with salt and pepper. Add to the cheese sauce and cook, tossing, until coated. Top with the roasted tomatoes, chopped cooked bacon and sliced scallion greens.