Creamy Lemon Zucchini Noodles with Tomatoes

These creamy, lemony zucchini noodles are low-carb, fun to make, and absolutely delicious for a light lunch or dinner!

Creamy Lemon Zucchini Noodles with Tomatoes – These “noodles” are low-carb, fun to make, and delish for a light meal!|

Here’s something you may not know: For a few months, I’ve been eating pretty strictly low-carb meals and snacks. Yea, you may see some deliciously doughy, sugary and bready treats here on my blog once in a while, but having a “bite” or two (or three) is both keeping me sane and on track! I don’t eat the whole batch of brownies or bowl-full of pasta, as much as I want to. To be honest, I’ve never felt better and I’m not craving cakes, potatoes, pizza and donuts like I used to.

Well, okay… maybe the donut craving hasn’t subsided yet.

But, now for a little something that I didn’t even know until recently… low-carb living can be incredibly delicious! When I saw this recipe from my pal Jessica at The Novice Chef, I nearly fell out of my chair. Then I shared it with you in my August Links I Love post, and now I’m sharing it with you here because… well, zucchini noodles just can’t be shared enough!

Creamy Lemon Zucchini Noodles with Tomatoes – These “noodles” are low-carb, fun to make, and delish for a light meal!|

That’s right, I said zucchini. noodles. It’s a thing. And it’s gonna knock your socks off!

With a julienne peeler or the julienne blade of a mandoline, you can make these thin, luscious little zucchini “noodles” just begging to be coated in a creamy lemon sauce. Next time I’m topping off my plate with cooked shrimp or grilled chicken!

These zucchini noodles would also be delicious mixed with pesto, tomato sauce, or even guacamole. Oh, the possibilities…

Creamy Lemon Zucchini Noodles with Tomatoes – These “noodles” are low-carb, fun to make, and delish for a light meal!|

I couldn’t resist these savory noodles all smothered in a cream sauce with sweet summer tomatoes, but the flavor pairings are endless. If you want to really use your “noodle” (har. I crack myself up.) and get creative, here are some scrumptious ideas for zucchini noodles.

Personally, I think Jess hit it outta the park with a simple mixture of cream cheese, lemon, garlic and tomatoes to create a mouthwatering meal. That girl, I tell ya!

Creamy Lemon Zucchini Noodles with Tomatoes – These “noodles” are low-carb, fun to make, and delish for a light meal!|

So, you’re wary of the texture and taste, right? I gotcha. The texture of cooked zucchini noodles is slippery and soft, with a slight chew. You really just want to “wilt” the zucchini until it can be twirled around your fork. Like so!

The taste? It’s no pasta, but it is really good. Since raw zucchini doesn’t have as much innate flavor as pasta, it needs a little boost, and these flavors really make it sing! Four small servings clock in at under 150 calories and 10 grams of carbs each, so have some garlic bread on the side if you’d like!

Try these tasty, low-carb zucchini noodles for dinner, or on the side of your next meal, and I guarantee you’ll agree that they’re a healthy and delicious change from the usual!

Craving more? Keep in touch on Facebook, Twitter, Pinterest and Instagram for new post updates and more. You can also contact me with any questions or inquiries!

PrintPrint Recipe

Creamy Lemon Zucchini Noodles with Tomatoes

Yield: Makes 2 large servings / 4 side dish servings


1 Tablespoon olive oil
2 cloves garlic, minced
4 oz. reduced-fat (Neufchatel) or regular cream cheese
1 lemon, juiced
Kosher salt & freshly ground black pepper, to taste
4 medium zucchini, ends trimmed and peeled with a julienne peeler into “noodles”
1 heaping cup cherry or grape tomatoes, halved
Freshly grated Parmesan cheese, optional


In a large nonstick skillet set to medium heat, add olive oil. Once hot, add garlic and cook for 1 minute. Add cream cheese and lemon juice, stirring until cream cheese has melted into a thick sauce. Season with salt and pepper.

Add zucchini noodles, tossing to coat in sauce, and cook for 4-5 minutes. Be careful not to overcook the zucchini noodles – They should be mostly soft but maintain a little crispness.

Top with cherry tomatoes and sprinkle with freshly grated Parmesan, if desired. Serve warm.


Slightly adapted from The Novice Chef


59 Responses to “Creamy Lemon Zucchini Noodles with Tomatoes”

  1. #
    Laura (Tutti Dolci) — September 10, 2013 @ 12:36 am

    Lovve the flavors and your zucchini noodles look perfect. Somehow I don’t think I’d miss the carbs at all!

  2. #
    ThisBakerGirlBlogs — September 10, 2013 @ 2:00 am

    That is one beautiful noodle dish! Love the colours and it looks delicious :)

  3. #
    Becca @ Crumbs — September 10, 2013 @ 2:08 am

    Yum this looks delicious! I bet the fact it looks like pasta helps to keep the craving satisfied really well

  4. #
    Chung-Ah | Damn Delicious — September 10, 2013 @ 2:21 am

    That creaminess – love it! I’ve never made zucchini noodles before but I’m SO excited to try it out – it’s right up my alley!

  5. #
    Consuelo @ Honey & Figs — September 10, 2013 @ 2:52 am

    This looks way better than pasta! And that sauce looks so creamy and amazing that I would add it to everything… I need a bowl full of this right now ;)

  6. #
    Katrina @ Warm Vanilla Sugar — September 10, 2013 @ 5:20 am

    This sounds soooo good!! Love this idea!

  7. #
    Joanne — September 10, 2013 @ 5:48 am

    I’ve become quite entranced with zucchini noodles, especially since you can pair them with creamier, more indulgent sauces with no guilt! It’s a win/win for sure. Love this creamy lemon sauce!

  8. #
    Ashley — September 10, 2013 @ 5:57 am

    I’ve actually never had zucchini noodles … but I feel like I’ve been missing out. Especially with this creamy lemon sauce! That sounds so good! Plus, I can’t get enough cherry tomatoes these days!

  9. #
    Marie @ Little Kitchie — September 10, 2013 @ 6:17 am

    These look awesome, Georgia! Great alternative to pasta, and a perfect way to use up some of my end of summer zucchini!

  10. #
    Stacy | Wicked Good Kitchen — September 10, 2013 @ 6:19 am

    Crazy-good recipe, Georgia! We low-carbers have been enjoying zucchini noodles and ribbons as well as spaghetti squash for years. Such a simple solution for replacing carb-loaded pasta. But, this sauce? it sounds divine! Lovely photography as always, m’lady. Pinning!

  11. #
    easyfoodsmith — September 10, 2013 @ 6:25 am

    A very clever and delicious post…not to forget healthy too! It is an absolute winner and the pics look gorgeous. Great post!

  12. #
    Jamie@Milk 'n' Cookies — September 10, 2013 @ 6:35 am

    This low-carb recipe looks delicious, Georgia! I’ve done something similar with spaghetti noodles, but never with zucchini. Love that you incorporated so many late summer veggies into this!

    And I definitely need to scale back on my carbs a little. Since I started my baking blog, my sweets intake has gone WAY up. I need to work on it, haha. All that to say, I really appreciate the inspiration!

  13. #
    Tieghan — September 10, 2013 @ 7:26 am

    This is gorgeous and those creamy zucchini noodles are so my thing! can’t wait to make this one soon!

  14. #
    Angie@Angie's Recipes — September 10, 2013 @ 7:26 am

    Love low-carb noodles…and it sounds so delicious with creamy sauce.

  15. #
    Bianca @ Confessions of a Chocoholic — September 10, 2013 @ 7:29 am

    I love my carbs but know well enough that I can’t – and shouldn’t – indulge every craving. I’ve seen these zucchini noodles around the blogosphere but haven’t tried the myself yet. But with this creamy sauce and plump tomatoes, I want to spiral some zucchini tonight!

  16. #
    Alyssa Longobucco — September 10, 2013 @ 7:56 am

    I have been wanting to try zucchini “noodles” but no recipe has made it seem appetizing to me–until now. I’m not sure I’d even MISS the pasta with this recipe!

  17. #
    Monica — September 10, 2013 @ 8:18 am

    I can attest to the deliciousness of zucchini noodles – I started doing it recently when I had it at a restaurant but I’ve always mixed in a bit of spaghetti. I’m sure it is wonderful with just the zucchini and you can pile it on! Now, this cream sauce?! I’m swooning!!

  18. #
    Erin | The Emerging Foodie — September 10, 2013 @ 8:23 am

    This looks delicious! I love the idea of zucchini noodles and have never tried them but this might finally get me to do so! :)

  19. #
    Eileen — September 10, 2013 @ 8:39 am

    I love the idea of the zucchini taking a subtle role in this dish. It looks delicious. I think you have to allow yourself little bites when your watching your diet in some aspect. If you don’t, you’ll feel deprived and fall overboard.

  20. #
    Ashley @ Wishes and Dishes — September 10, 2013 @ 10:39 am

    This looks so good! I’ve always wanted to try zucchini noodles.

  21. #
    Jessica @ A Kitchen Addiction — September 10, 2013 @ 11:28 am

    Love the sound of that creamy sauce! I really need to try zucchini noodles!

  22. #
    Stephanie @ Girl Versus Dough — September 10, 2013 @ 12:32 pm

    OK so I honestly have never really understood the zucchini noodle thing, mostly because they looked a little gross to me, but you are making them look SO. GOOD. That creamy sauce, are you kidding me? I may be a convert. :)

  23. #
    Bree (Skinny Mommy) — September 10, 2013 @ 12:43 pm

    This looks absolutely delicious!

  24. #
    Mimi @ Culinary Couture — September 10, 2013 @ 1:22 pm

    I’ve been wanting to try zucchini noodles for the longest time now! These look amazing!

  25. #
    Jennie @themessybakerblog — September 10, 2013 @ 2:13 pm

    You’re a genius. This low-carb pasta looks wonderful, and I love the sauce!

  26. #
    marcie@flavorthemoments — September 10, 2013 @ 2:24 pm

    Stunning photos, and the dish looks absolutely delicious as well. I’m a huge zucchini lover, and all of those bright flavors with a creamy sauce to make it just indulgent enough is worth going out and buying a mandolin. I needed to do it, anyway, so thanks for a push in the right directions, Georgia!

  27. #
    Cathy — September 10, 2013 @ 3:19 pm

    I’d be tempted to swap cream cheese for part-skim ricotta … I think it would be lighter and more refreshing. Perhaps add some herbs to the ricotta. Just a thought since fat turns to sugar as well.

    Definitely have to try zuchiini ribbons instead of pasta though … just need to get the Zyliss julienne grater!

    Thanks for another great sounding recipe!

  28. #
    sally @ sallys baking addiction — September 10, 2013 @ 3:42 pm

    I have GOT to try this Georgia! I love zucchini so much and now need to make noodles out of them. :)

  29. #
    Ash-foodfashionparty — September 10, 2013 @ 4:06 pm

    Ghosh, the creaminess and the way your dish looks, I can give up on my carbs. I’ve been wanting to make them for a while now and you just inspired me even more. Beautiful photography as always.

  30. #
    Cassie | Bake Your Day — September 10, 2013 @ 4:44 pm

    I’ve been thinking about this since I saw it on Jessica’s site. My problem – I can’t find my mandoline!! I haven’t used it since we moved and I cannot find it anywhere. This just reminded me to look around again!

  31. #
    Monet — September 10, 2013 @ 6:22 pm

    We have a TON of zucchini growing right now. I need to make this soon. I’m all about creamy pasta and yours looks especially perfect, Georgia. Thank you so much for sharing yet another delicious post. I’m hungry now! I hope you are having a great Tuesday!

  32. #
    CCU — September 10, 2013 @ 6:52 pm

    Wow, your zucchini noodles look so delicious :D
    Tomatoes are wonderful!

    Choc Chip Uru

  33. #
    Kiersten @ Oh My Veggies — September 10, 2013 @ 7:30 pm

    I’m attempting to cut pasta out of my diet for a month, so this recipe makes me insanely happy right now. :)

  34. #
    Ashley | Spoonful of Flavor — September 10, 2013 @ 8:53 pm

    This pasta looks so comforting and creamy! I love finding different uses for zucchini.

  35. #
    Kim (Feed Me, Seymour) — September 11, 2013 @ 6:59 am

    Ok, this is the third time I’ve seen this pasta and so now, I must make it. Yours looks absolutely out of this world! I mean, those flavors. The colors. The deliciousness. Yes! Win!

  36. #
    Erin | The Law Student's Wife — September 11, 2013 @ 7:18 am

    I need ALL the zucchini recipes I can get Georgia. Love that this recipe takes a boatload!

  37. #
    Dan from Platter Talk — September 11, 2013 @ 9:05 am

    Summery, scrumptious, and downright beautiful!! Great post, Georgia!! Thanks for sharing!

  38. #
    Lauren @ Climbing Grier Mountain — September 11, 2013 @ 12:13 pm

    I really need to get on the zucchini noodle bandwagon! Gorgeous, Georgia!

  39. #
    Tamara Coleman — September 11, 2013 @ 1:42 pm

    Looks AMAZING and BEAUTIFUL presentation!

  40. #
    Maria G. — September 11, 2013 @ 4:01 pm

    This dish seems to be not only tasty but also rather healthy. To make spaghetti out of zucchini is a nice way to make your kids to eat vegetables. Today I tried this recipe and my family really liked it!

  41. #
    Sandra | Sandra's Easy Cooking — September 11, 2013 @ 6:09 pm

    Oh Georgia, this is so perfect…I am trying to keep it down too, although like you said bite or two (or three) is keeping me sane…I was just writing similar post!:))
    Anyhow, this is delicious, and gorgeous! I simply love your vibrant pictures!

  42. #
    Alyssa — September 11, 2013 @ 6:19 pm

    Do you think greek yogurt would taste as good instead of cream cheese? Cream cheese is a little to fattening for my liking

    • Georgia — September 11th, 2013 @ 7:01 pm

      In the recipe I suggest using reduced-fat cream cheese. I wouldn’t suggest Greek yogurt as it wouldn’t thicken into a sauce.

  43. #
    Gaby — September 11, 2013 @ 6:49 pm

    This looks insanely good!!

  44. #
    Melanie @ — September 11, 2013 @ 8:43 pm

    That looks so perfectly delicious. I could eat it right off the screen. What beautiful colors.

  45. #
    Sylvie @ Gourmande in the Kitchen — September 12, 2013 @ 4:10 am

    I love zucchini noodles, they are so versatile and delicious, I make them all the time!

  46. #
    Eat Good 4 Life — September 12, 2013 @ 9:54 am

    This looks truly fantastic. I have seen people use zucchini noodles before but I have never tried myself, I really need to. I will pin this recipe to make in the fall. Be careful with the low carb diet, carb are essential in the diet. As long as you are doing the good carbs you should be OK :-)

  47. #
    Nicole @ Young, Broke and Hungry — September 12, 2013 @ 10:34 am

    I adore the sound of these zucchini noodles! They look as if they would be great smothered in just about anything.

  48. #
    Kim — September 12, 2013 @ 12:13 pm

    Bought 3 zucchinis this week (I love then and Marlin doesn’t care for them)… I’m torn between making this or your zucchini fries… trying, determined, and comitted to turning a non-zuccini lover around!!!!

    • Georgia — September 12th, 2013 @ 12:16 pm

      Haha, Kim! Make both! This recipe can be halved, and there you have one zucchini left to play with. Your boys would love the fries!

  49. #
    ashley - baker by nature — September 12, 2013 @ 12:15 pm

    You are so good at making EVERYTHING look amazing!!!

  50. #
    Ali @ inspiralized — September 12, 2013 @ 5:44 pm

    LOVE LOVE that you gave zucchini pasta the spotlight here! Lovely recipe, looks so yummy! I love zucchini pasta so much that I devoted a blog just to spiralizing! Love your blog, thanks for the post !!

  51. #
    Ramona — September 13, 2013 @ 6:21 am

    Good for you about the low carb eating. I like to eat low carb when I can… but I love rice and that’s hard sometimes. I adore using these zucchini ribbons as pasta. I can certainly enjoy a big bowl of that. :)

  52. #
    Nami | Just One Cookbook — September 16, 2013 @ 12:49 am

    Hmm! I was hesitant to make zucchini noodles because my kids probably notice it’s not regular pasta…(but I LOVE IT!!!). With this amazing creamy sauce, I don’t think they even care if it’s pasta or zucchini. This is such a family friendly recipe and love it Georgia!

  53. #
    honeywhatscooking — September 16, 2013 @ 3:52 pm

    this looks ridic!
    such a great healthy option even with the cream cheese, at least there are barely any carbs, i’m so making this. bookmarking!!!

  54. #
    Jennifer @ Not Your Momma's Cookie — September 17, 2013 @ 8:34 am

    I’m kind of been eating low carb lately too, but not exactly by choice! I was diagnosed with gestational diabetes last week. I’ll be glad when this pregnancy i over :)

    But, this looks beyond delicious!

  55. #
    Jessica - The Novice Chef — October 1, 2013 @ 10:31 pm

    Your photos are so gorgeous! Just come live in my goest bedroom and take all my photos for me please!

    So glad you liked it! I’m pinning it!! :-)

  56. #
    Maria Eaton — October 3, 2013 @ 12:35 am

    This looks absolutely delish. I would like to try this out at the soonest time possible. I will also invite my friends over.

  57. #
    Amy Beal — June 22, 2014 @ 7:36 pm

    We just tried it. Loved it! Couldn’t tell the difference. 13 yoa boy loved it. He liked better than spaghetti squash. 9 yoa girl said she liked it and would want again but never wants to hurt my feelings. I salted the noodles to get rid of moisture. Next time more zucchini to sauce. Will make again and look forward to experimenting with other recipes and getting a better handle of it. Thanks. Very versatile. Next cauliflower sauce.

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