Garlic Parmesan Zucchini Noodles

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Garlic Parmesan Zucchini Noodles are a tasty, low-carb alternative to pasta. You can make them in just 10 minutes with a few simple ingredients. These noodles are packed with flavor from garlic, butter, and Parmesan cheese, giving you a delicious and healthy meal option.

To make zucchini noodles, you’ll need a spiralizer or a vegetable peeler. Once you’ve got your noodles, simply sauté them with garlic, butter, and Parmesan for a quick and easy dish. You can adjust the cooking time to get the texture you like, from crisp to tender.

Table of Contents

Exact Ingredients (+ Possible Substitutes)

You’ll need these ingredients to make tasty garlic parmesan zucchini noodles:

3 medium zucchini
2 tablespoons butter
1 tablespoon olive oil
3 cloves minced garlic
1/4 cup grated Parmesan cheese
Salt and pepper to taste
Optional: red pepper flakes

Don’t have everything? No problem! Try these swaps:

Use yellow squash instead of zucchini
Swap butter for more olive oil
Replace Parmesan with nutritional yeast for a vegan option
Use garlic powder if you’re out of fresh garlic

To make your zoodles extra yummy, try adding:

Fresh basil leaves
Cherry tomatoes, halved
Grilled chicken or shrimp for protein
A splash of lemon juice for brightness

Remember, you can adjust amounts to suit your taste. Feel free to get creative and make this dish your own!

Instructions

Get your zucchini and spiralizer ready. Cut off the ends of the zucchini and spiralize it into noodles. If you don’t have a spiralizer, use a vegetable peeler to make long, thin strips.

Heat some olive oil in a large pan over medium heat. Add minced garlic and cook for about 30 seconds until it smells good.

Toss in your zucchini noodles and stir them around. Cook for 1-2 minutes if you like them crispy, or 3-4 minutes if you prefer them softer.

Sprinkle grated Parmesan cheese over the noodles while they’re still in the pan. Mix it all together so the cheese melts a bit.

Season with salt and pepper to taste. You can also add some red pepper flakes if you want a little kick.

Serve your garlic Parmesan zucchini noodles right away. They’re best when they’re fresh and hot. Enjoy your tasty, low-carb meal!

Tips, Tricks & Storing

Make your zucchini noodles ahead of time for quick meals. Store them raw in the fridge for up to 3 days in an airtight container with a paper towel to absorb moisture.

Don’t overcook your zoodles! They can turn mushy fast. Aim for al dente – about 1-2 minutes of cooking time.

Try different shapes! Use a spiralizer to make thin spaghetti-like noodles or wider ribbons for variety.

Pat your zoodles dry before cooking to remove excess water. This helps them sauté better and absorb more flavor.

Add zucchini noodles to soups or stir-fries at the last minute to keep them crisp.

Freeze raw zoodles for later use. Spread them on a baking sheet, freeze until solid, then transfer to a freezer bag. They’ll keep for up to 3 months.

Experiment with toppings! Try sun-dried tomatoes, pine nuts, or crispy bacon bits for extra crunch and flavor.