Zucchini Noodles with Lemon Parmesan Cream Sauce
Try our zucchini noodles with lemon Parmesan cream sauce using Dairyland whipping cream! Discover more recipes like this one and get inspired.
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Cooking tools:
- Mandoline
- Spiralizer
- Colander
- Skillet
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Stove
- Paper towel
- Kitchen towel
- Plate
Ingredients
- 454 g (1 lb) zucchini (about 4 medium-sized zucchini)
- 15 mL (1 tbsp) extra-virgin olive oil
- 1 garlic clove, minced
- 2 mL (1/2 tsp) sea salt
- Freshly ground black pepper
- 454 g (1 lb) skinless salmon fillets, cut into 2-cm cubes
- Sea salt
- 30 mL (2 tbsp) extra-virgin olive oil
- 30 mL (2 tbsp) Dairyland butter
- 1 shallot
- 45 mL (3 tbsp) all-purpose flour
- 250 mL (1 cup) chicken broth or fish stock
- 60 mL (1/4 cup) white wine
- 60 mL (1/4 cup) freshly squeezed lemon juice
- 60 mL (1/4 cup) Dairyland whipping cream
- 60 mL (1/4 cup) Saputo very fine shredded Parmesan cheese
- 60 mL (1/4 cup) drained capers
- Saputo very fine shredded Parmesan cheese
- Chopped Italian parsley
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