Lemon & Oregano 
Zucchini Linguine

These easy-to-make, lower-carb 
noodles are a great match for our homemade tomato sauce.
Almond-Crusted Chicken image

Serve with our Almond-Crusted Chicken.

Image and recipe from Cuisine at Home. 

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 4 zucchini, trimmed
  • 1/4 tsp sea salt
  • 2 tsp olive oil
  • 2 tsp fresh chopped oregano
  • 1 tsp finely grated lemon zest, 
plus 2 tsp fresh lemon juice
  • 1/4 tsp ground black pepper


  1. Line a large baking sheet with a double layer of paper towel. Using a julienne peeler or knife, cut the zucchini into long, thin strips, avoiding the seeds. (TIP: Slice zucchini down to the seeds with the julienne peeler then switch sides.)
  2. Spread noodles in a single layer on prepared sheet and sprinkle with salt. Let stand 30 minutes.
  3. Transfer zucchini noodles to a strainer set over a bowl. Using more paper towel, gently squeeze water from zucchini. Discard water.
  4. In a large skillet on medium-
high, heat oil. Add noodles and cook, stirring occasionally until heated through, 3 to 5 minutes if cut with a julienne peeler or 7 to 9 minutes if hand cut into thicker noodles. Stir in oregano, lemon zest and juice, and pepper, tossing to combine.

Nutrition Information

  • Serving Size: 1 cup
  • Calories: 43
  • Carbohydrate Content: 5 g
  • Fat Content: 2.5 g
  • Fiber Content: 2 g
  • Protein Content: 2 g
  • Sodium Content: 125 mg
  • Sugar Content: 3 g