Garlic Parmesan Zucchini Noodles

Garlic Parmesan Zucchini Noodles are my go-to when I want something fast, flavorful, and surprisingly indulgent—all without the heaviness of traditional pasta. Lightly sautéed in a buttery garlic sauce and topped with savory Parmesan, these zoodles are everything I crave in comfort food, minus the carb crash. Ready in just 15 minutes, this dish is perfect for weeknights, summer meals, or anytime I need to turn fresh zucchini into something special.

Why You’ll Love This Recipe

I love this dish because it strikes the perfect balance between healthy and satisfying. It comes together with just a handful of ingredients, but the flavor is anything but basic. The zucchini noodles soak up that garlicky, buttery richness and pair perfectly with the salty bite of Parmesan. It’s quick enough for a busy night, elegant enough to serve to guests, and flexible enough for any dietary lifestyle—keto, vegetarian, or just plain hungry.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 medium zucchini, spiralized
1 tablespoon butter
1 tablespoon olive oil
1 heaping teaspoon minced garlic
Freshly ground black pepper, to taste
Pinch of crushed red pepper flakes (optional)
1/4 teaspoon fine sea salt, or to taste
1/3 cup grated Parmesan cheese (or plant-based hard cheese)
Extra Parmesan for garnish (optional)

Directions

I start by spiralizing the zucchini and patting the noodles dry with paper towels. This step helps reduce moisture and keeps them from turning soggy.

In a large skillet, I heat the butter and olive oil over medium heat.

Once hot, I add the garlic and sauté for about 30 seconds, just until fragrant.

Then I toss in the zucchini noodles, stirring them gently to coat with the garlic butter.

I let them cook for 3 to 4 minutes until just tender but still slightly firm.

Next, I sprinkle in the salt, black pepper, and red pepper flakes.

I stir in the Parmesan cheese until it melts and evenly coats the zoodles.

I serve the noodles immediately, topping with extra Parmesan if I feel like making it extra special.

Servings and timing

This recipe makes about 2 servings and takes just 15 minutes from start to finish—about 5 minutes of prep and 10 minutes to cook. It’s the perfect fast meal when I want something wholesome and delicious in a flash.

Variations

Sometimes I throw in halved cherry tomatoes or sautéed mushrooms for extra color and texture. For added protein, I top the dish with grilled chicken or shrimp. If I want a plant-based version, I swap the butter for more olive oil and use nutritional yeast with a sprinkle of almond flour instead of Parmesan. And when I’m craving extra zest, a squeeze of lemon at the end brightens everything up.

Storage/Reheating

These noodles are best enjoyed fresh, but I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm them gently in a skillet over low heat just until heated through. I avoid microwaving since that can make them watery.

FAQs

Can I use pre-spiralized zucchini?

Yes, I often use store-bought spiralized zucchini when I’m short on time. I still pat them dry with paper towels before cooking to prevent sogginess.

How do I keep the zoodles from getting mushy?

The key is to cook them quickly and salt them after cooking. I also make sure not to overcrowd the pan, which helps them sauté instead of steam.

What’s the best Parmesan to use?

I prefer freshly grated Parmesan because it melts more smoothly and adds a richer flavor. Pre-shredded varieties can work, but they don’t always melt as evenly.

Can I make this dish vegan?

Absolutely. I use all olive oil and swap the Parmesan for nutritional yeast or a dairy-free cheese alternative. It still delivers that garlicky, cheesy flavor I love.

Can I make it ahead of time?

I like to spiralize the zucchini ahead and store it in the fridge (wrapped in paper towels) for up to 2 days. I cook the dish fresh when I’m ready to eat for the best texture and flavor.

Conclusion

Garlic Parmesan Zucchini Noodles are proof that quick, healthy meals can also be rich, satisfying, and downright delicious. Whether I’m cleaning out the fridge or showing off my spiralizer skills, this recipe always delivers big flavor with minimal effort. It’s light, customizable, and full of comfort—just the way I like it.

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