Description
Garlic Parmesan Zucchini Noodles are a quick, cheesy, and low-carb pasta alternative that’s perfect for busy weeknights. With just a handful of ingredients, you get all the flavor of traditional pasta without the carbs. Light, garlicky, and satisfying—this 10-minute zoodles recipe is ideal for keto lovers and veggie skeptics alike.
Ingredients
1 tbsp olive oil
2 garlic cloves, minced (about 6 g)
2 medium zucchini (approx. 300 g), spiralized
2 tbsp grated parmesan
Kosher salt and ground black pepper, to taste
Instructions
Trim ends from zucchini and spiralize into noodles. Set aside.
Heat olive oil in a skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant.
Add spiralized zucchini to the pan and cook for 1 minute, stirring gently—zoodles should be warm but still firm.
Turn off the heat, sprinkle with grated Parmesan, and season with salt and pepper.
Toss everything together and serve immediately.
Notes
Avoid overcooking to prevent soggy noodles.
No spiralizer? Use a julienne peeler or buy pre-spiralized zucchini.
Add a pat of butter or grilled protein for extra richness.
Toss in cherry tomatoes, spinach, or mushrooms for variation.
Best served fresh—leftovers can be stored for up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Main / Side Dish
- Method: Stovetop
- Cuisine: American