Sardine Zucchini Noodles
Try a savory twist on low-carb “zoodles” with this super-easy dinner recipe.
Ingredients
- 1 (3.75 oz) can Chicken of the Sea® Sardines
- 1 1/2 lbs. zucchini or summer squash, spiralized (about 2-3 medium zucchini or summer squash)
- 2 Tablespoons olive oil, divided
- 4 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- salt, to taste
- black pepper, to taste
- 1/4 cup fresh grated Parmesan cheese
- 3 Tablespoons chopped fresh basil
- Optional - red chili flakes, for topping
Nutrition Facts
calories
149
total fat
10.4g
saturated fat
2.2g
trans fat
0.1g
cholesterol
21mg
sodium
201mg
total carbohydrates
9g
fiber
2g
total sugars
5g
protein
7g
vitamin d
4%
calcium
14%
iron
7%
potassium
13%
Instructions
- Heat large skillet on medium-high heat. Add 1 Tablespoon of oil and add zucchini noodles.
- Cook for about 2 minutes or until some moisture is released, but don’t cook the zucchini noodles too much or they’ll be mush.
- Place the zucchini noodles in a colander to drain excess water and set aside.
- In the same skillet, add remaining 1 Tablespoon of olive oil. Add garlic and cook until translucent. Add tomatoes and cook for about 1 minute or until the tomatoes start to soften.
- Add sardines and all of oil from the can. Gently stir and break apart the sardines.
- Add zucchini noodles back into the pan. Gently stir until everything is combined. Season with salt & pepper, add Parmesan, chopped basil and optional chili flakes. Serve warm.
Nutrition Facts
calories
149
total fat
10.4g
saturated fat
2.2g
trans fat
0.1g
cholesterol
21mg
sodium
201mg
total carbohydrates
9g
fiber
2g
total sugars
5g
protein
7g
vitamin d
4%
calcium
14%
iron
7%
potassium
13%
