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
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1 tbsp olive oil
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2 garlic cloves, minced (about 6 g)
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2 medium zucchini (approx. 300 g), spiralized
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2 tbsp grated parmesan
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Kosher salt and ground black pepper, to taste
Instructions
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Trim ends from zucchini and spiralize into noodles. Set aside.
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Heat olive oil in a skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant.
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Add spiralized zucchini to the pan and cook for 1 minute, stirring gently—zoodles should be warm but still firm.
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Turn off the heat, sprinkle with grated Parmesan, and season with salt and pepper.
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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