Recipes By Sheri Castle of New Southern Garden Cookbook
Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Use a spiral vegetable slicer to cut noodles into long thin strands (or use a vegetable peeler to cut into ribbons). Use a kitchen scissors to cut through the strands to make them easier to serve.

  • Heat 2 tablespoons of the oil in a very large skillet over medium-high heat. Add the garlic. Cook, stirring constantly, for 2 minutes or until softened and just starting to brown. Add zucchini; cook and toss with tongs for 1 minute. Transfer to a serving bowl. Add walnuts to skillet. Cook and stir for 1 to 2 minutes or until toasted. Add to bowl with zucchini. Add salt and crushed red pepper; toss to coat. Add remaining oil to skillet. Add prosciutto. Cook for 1 minute or until browned and crisp, turning once. Add to zucchini mixture along with apple. Toss to combined. Top with pieces of goat cheese.

Nutrition Facts

217 calories; 18 g total fat; 4 g saturated fat; 9 g polyunsaturated fat; 4 g monounsaturated fat; 13 mg cholesterol; 405 mg sodium. 294 mg potassium; 9 g carbohydrates; 2 g fiber; 5 g sugar; 8 g protein; 0 g trans fatty acid; 361 IU vitamin a; 14 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 29 mcg folate; 0 mcg vitamin b12; 54 mg calcium; 1 mg iron;

Reviews (1)

41 Ratings
  • 5 star values: 16
  • 4 star values: 12
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 5
Rating: Unrated
This was fantastic! My husband usually hates zucchini noodles but actually asked for the recipe for this one so he could make it for friends on an upcoming camping trip. This will definitely be a regular in our rotation