Working 1 piece at a time, secure zucchini into spiral maker and turn to crank long strands that resemble spaghetti noodles. (NOTE: Always read the directions for your spiral maker as directions may vary by brand.) In a bowl, toss noodles with 1/4 tsp salt and transfer to a colander for about 15 to 20 minutes to drain excess water.
Meanwhile, in a large bowl, combine lemon zest, garlic, dill and parsley. Add oil and lemon juice and mix until combined.
Arrange noodles on a large tray lined with a clean, dry towel. Cover with a second towel and gently pat to absorb any excess water. Add noodles to bowl with herb mixture and toss gently to combine. Season with pepper and additional salt. Transfer to a serving bowl and top with tomatoes and lobster. (NOTE: Lobster can be added in at room temperature or chilled.)
Zucchini sliced with a spiral maker creates long ribbons shaped like angel hair pasta - toss these noodles with our herbed no-cook marinara sauce to create a low-carb, wheat- and gluten-free pasta dish.
Spirals of zucchini and carrot are a lighter and lower-carb alternative to grain-based noodles. Here, they are tossed with a spicy mango and avocado dressing and topped with chicken and crunchy cashews.
Salad greens and zucchini noodles are tossed with a creamy, nutty and protein-rich pesto. Pistachios stand in for pine nuts (which are typically used to make pesto) and contain less fat, while creamy avocado adds a rich, velvety texture.