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December 5, 2021
Matt
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TexMex Zucchini Noodles

Posted in Food, Recipes, and Techniques and Info

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This zesty, spicy, creamy, flavor packed side is one of our absolute favorites for a healthy weeknight meal that maximizes the flavor in every calorie! Top with chicken and all of your favorite Tex Mex condiments to complete a killer meal.

One of the keys to this meal, or any zucchini noodle dish for that matter, is dealing with all that moisture in the zucchini. In prior posts I’ve shared my way for making zucchini lasagna and enchiladas. This recipe deals with the good old zoodle. You can buy them pre-processed, but the OXO crank gadget is what we’ve used for years.

Either way, first you need to zoodle up those zucchini. I quite simply cook them like a pasta where the water is already inside… wait, what? I definitely got some ‘splainin to do there. OK, seriously, just season the zucchini noodles and cook them down in a large sauté pan for about 7-10 minutes on medium heat. You want the liquid rendered out but you don’t want zucchini mush either. Then simply transfer them to a strainer or colander to drain while you work with any other ingredients you need. That’s it. No zucchini noodle soup, easy-peazy.

Tex-Mex Zucchini Noodles

This zesty, slightly spicy, lightly creamy side is an excellent healthy side that comes together in a snap. Pair with some grilled chicken or carne asada and you’ve got a killer guilt free Tex-Mex meal you’ll want to make over and over.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings 4

Equipment

  • Zucchini Noodling Gadget

Ingredients
  

  • 5 Medium Zucchini "Zoodled"
  • 1/2 Cup Fresh Pico de Gallo
  • 1 Can Diced Green Chilies
  • 2 Tbsp Low Fat Cream Cheese
  • 1 Tbsp Fajita Seasoning
  • 2 Cloves Garlic Finely Chopped
  • 1 Tbsp Lime Juice optional

Instructions
 

  • In a large bowl toss the zucchini noodles with the fajita seasoning
  • Heat a large sauté pan to medium heat with a little bit of olive oil
  • Cook down the zucchini noodles for 7-10 minutes. You want the water out of the “noodles” but not mushy.
  • Transfer the noodles to a colander or strainer and wipe out the pan.
  • Add a bit more olive oil to the pan and add the green chilies and the garlic. Sauté for 3-4 minutes on medium.
  • Reduce the heat in the pan to medium-low.
  • Return the zucchini to the pan with the garlic and chilies and add the pico de gallo and cream cheese.
  • Continually stir for a few minutes until all ingredients are combined.

Notes

Top with whatever you like! Grilled chicken, beef fajitas or shrimp make great protein options. Add some avocado, more fresh pico de gallo, cheese and you’re golden. I especially like small tortilla strips or chips crushed up for some textural contrast as well. You can pretty much go with whatever you like. Enjoy!!
Matt

Matt

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