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Sauteed Zucchini Noodles with Fresh Herbs + Hazelnuts

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Author Lauren Keating


  • 2 small zucchini
  • 2 Tablespoons olive oil
  • 1 shallot minced
  • 2 garlic cloves minced
  • ½ cup fresh parsley chopped
  • ¼ cup fresh basil chopped
  • 2 Tablespoons fresh tarragon chopped
  • 2 Tablespoons toasted hazelnuts chopped
  • 1 Tablespoon lemon zest
  • 4 ounces burrata or whole milk ricotta


  • Use a spiralizer, julienne peeler, or box grater to cut the zucchini into long, spaghetti-like strips. Set aside.
  • Heat the oil in a large skillet set over medium-high heat. Add the shallot and cook 2-3 minutes, or until it begins to soften. Add the garlic and cook 1 minute. Add the zucchini; toss to combine. Cook 3-4 minutes, or until the zucchini softens.
  • Remove the pan from the heat and add the chopped herbs and lemon zest; season with cracked black pepper and toss well. Top with burrata and serve immediately.