Lemon Parmesan Zucchini Noodles Recipe

This Zucchini Noodles recipe with lemon and parmesan is a beautiful dish of simple pleasures.

I have been following Tiffany’s clean eating journey for a long time. So when she offered me the chance to write a guest post for her blog I was just plain thrilled. While I have a long way to go to catch up to Tiffany’s inspirational example of cooking with unprocessed ingredients, we have been talking more and more in our house about the importance of ingredients.

A white bowl sits filled with this Clean Eating Lemon Parmesan Zucchini Noodles on a wooden table. A lemon slice sits on top of the zucchini noodles and everything is topped with freshly grated parmesan cheese.

Hi there!  I’m Kate Morgan Jackson, and I’m a recipe writer, food photographer and devoted bacon lover.  I started Framed Cooks in 2009, and along the way my recipes have also been featured in places including Huff Post, the Today Show, BuzzFeed and Glamour.  My mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN!  My kitchen is my happy place, and I want yours to be that place too.  Let’s cook together!

Not only does using the freshest, cleanest ingredients make your meal healthier, it also makes it more scrumptious as those pure flavors get a chance to shine. And if you are working towards cleaner eating the way we are, summer is the easiest time to start, because we are pretty much SURROUNDED by fresh local fruits and veggies.


This easy recipe came about during my ongoing effort to rein in our level of pasta consumption. And as it turns out, if you sauté zucchini noodles with a little olive oil and then dress them with fresh lemon juice and a little parmesan cheese, you are going to forget that regular pasta exists in the world. We use a simple hand-cranked spiralizer to make our noodles, and of course our local farm stand is exploding with fresh local zucchini just begging to be turned into tender noodles.

As for the parmesan cheese, steer clear of the pre-grated stuff in the pasta aisle and go for a hunk of real parmesan. It will keep forever in your fridge and you will find yourself pulling it out to grate over everything from tomato soup to fried eggs to these lemon parmesan zucchini noodles.

This recipe goes perfectly with anything coming off your grill this summer, and we also love it with shrimp on top – you can sauté them in that same pan that you are using for the zucchini noodles so you only have one pan to clean up. Now that’s a clean eating supper in every way!


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Clean Eating Lemon Parmesan Zucchini Noodles Recipe

Lemon Parmesan Zucchini Noodles Recipe

Fresh, simple flavors create the best dishes!
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Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 141kcal


  • 1 large zucchini (spiralized into noodles – about ¾ lb. or so)
  • 2 tbsp. olive oil
  • 1 medium lemon (juice only – about 1 tbsp.)
  • ½ cup grated parmesan cheese
  • salt to taste


  • Heat the olive oil in a large deep skillet over medium high heat. Add salt and pepper, stir, and then add zucchini noodles. Toss until just tender, about 5 minutes.
  • Remove from heat and add lemon juice. Toss. Add cheese and toss again.
  • Serve at once, sprinkling with a little more cheese and pepper if you like!


Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.


Serving: 0.25the recipe | Calories: 141kcal | Carbohydrates: 6g | Protein: 6g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 198mg | Potassium: 264mg | Fiber: 2g | Sugar: 3g | Vitamin A: 270IU | Vitamin C: 28.8mg | Calcium: 159mg | Iron: 0.6mg

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