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Zucchini Noodles (Zoodles) with Lemon Caper Butter

Whenever you need a light meal, whether between the holidays, in January reset mode, or over the summer when zucchini is abundant, this vibrant bowl of zucchini noodles is just the thing. It's naturally gluten-free, and if you want to make it vegan, omit the butter and cheese, consider doubling the olive oil, and make sure you use a nice, fruity, flavorful oil.


  • 6 medium zucchini, spiralized
  • Salt
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 medium shallot, minced
  • 2 medium cloves garlic, minced
  • 1/4 cup capers
  • Juice of 1/2 lemon
  • 1/2 cup chopped parsley
  • Freshly ground black pepper to taste
  • Grated parmesan or pecorino cheese to taste


  • Arrange the zoodles on a thick layer of paper towels. Sprinkle with a little bit of salt. Cover with another thick layer of paper towels and press gently. Leave while you make the sauce, longer if possible (20 minutes or so is ideal).
  • In a 12-inch frying pan, warm the butter and olive oil over medium-high heat. When butter melts, add shallot, garlic and capers and cook, stirring from time to time, until lightly browned, about 5 minutes.
  • When ready to serve, roll up the paper towels and give the zoodles a squeeze to remove as much moisture as possible. Add zoodles to frying pan and cook, tossing with tongs or a rubber spatula, for about a minute. They should retain a nice bite but not look raw. Turn off the heat and stir in the lemon juice, parsley and some pepper.
  • Divide among four bowls, sprinkle with cheese, and serve.


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