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+ servings

Lemon Ricotta Zucchini Noodles

Lemon Ricotta Zucchini Noodles are a perfect low carb "pasta" option that's a rich yet healthy Italian dinner that's perfect for weeknights.
Yield 4 servings


  • 6 zucchini spiralized
  • 2 tablespoons extra-virgin olive oil
  • 3/4 cup part-skim ricotta
  • 1/4 cup water
  • 1/4 cup Parmesan Cheese shaved
  • 1 lemon juiced and zested
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 1/4 teaspoon red pepper flakes


  • Add the zucchini and olive oil to a large pot and saute on medium high heat for 5-6 minutes until softened.
  • Mix together the ricotta, water, Parmesan cheese, lemon juice, lemon zest, salt, pepper and red pepper flakes.
  • Add the ricotta mixture to the zoodles, stir together and warm through then serve immediately (preferably with additional lemon zest on top).


Calories: 209kcal | Carbohydrates: 14g | Protein: 11g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 476mg | Potassium: 862mg | Fiber: 4g | Sugar: 8g | Vitamin A: 850IU | Vitamin C: 66.9mg | Calcium: 254mg | Iron: 1.5mg