Creamy Garlic Parmesan Zucchini Noodles or Garlic Parmesan Zoodles is an easy, simple, and 10-minute one-pot recipe with 5 minutes of prep time.
Serve your Garlic Parmesan zoodles with Meatballs, Sweet and Sour Salmon, Pesto Chicken, bang bang shrimp, or shrimp scampi and set yourself up for a winning night. 🎉🍾🍾
Garlic Parmesan Zucchini Pasta topped with freshly grated Parmesan and made with farm-fresh zucchini noodles ~ zoodles.
I'm sure you'll love similar recipes: Keto Bang Bang Zoodles, Zucchini Ravioli, and some Zucchini Pizza Bites.
Garlic parmesan zucchini pasta recipe
Zucchini Pasta with fresh garlic and parmesan is a healthy, quick, and easy low-carb replacement for regular Garlic Butter Spaghetti noodles.
Whether you are making garlic butter steaks, Swedish meatballs, grilled chicken, fried egg, crispy tofu, or something as fancy as whole roasted duck, this recipe for zoodles with garlic and parmesan fits in perfectly.
Ingredients for low-carb spaghetti with zucchini noodles
- Zucchini
- Garlic
- Olive oil
- Salt and Pepper
- Red Pepper flakes
- Parmesan Cheese
How to Make Garlic parmesan zoodles?
- Make Zoodles - Now, typically, you'd need a spiralizer to make zoodles. But don't you worry if you don't have one. You can use a mandoline slicer or a handheld spiralizer, a box cheese grater, or a potato peeler to make zoodles.
- Cook Garlic in butter : Heat a skillet with some butter or olive oil as you prefer. I prefer olive oil because it is healthy but of course, I know butter is where the flavor is hidden.
- Toss in Zoodles: Toss in Zoodles with salt, pepper, red pepper flakes.
- Shimmy off some Parmesan: Finally, turn of the heat and add in some shredded parmesan cheese.
I know what you're thinking - that's it! How can this be so easy?
It's like 1,2,3. Right? Well, we have a couple of more recipes like that.
Do try :-
- Chicken Thighs in Creamy Garlic Parmesan Sauce
- Garlic Parmesan Shrimp
- Healthy & Creamy Garlic Parmesan Mushrooms
Pro Tip: Don't cook the zoodles in the pan for over 3 minutes.
They get brown and lose most of the nutrients. And we don't want that.
do zucchini noodles have carbs?
Well yes they do.
But, that's negligible - (1 cup of sliced zucchini noodles has 3.5g of total carbs, 2.4g of net carbs) compared to the carbs you have in 1 cup of spaghetti (221
Zucchini Noodles (1 cup, sliced) contains 3.5g total carbs, 2.4g net carbs, 0.4g fat, 1.4g protein, and 19 calories.
How to cook zucchini noodles without getting soggy?
I prefer to use the basics.
Wrap them in a paper towel and give them a good squeeze.
That's the easiest way to get out the water from the zucchini noodles.
How do you keep zucchini noodles crispy?
The most easiest way to make soggy and watery zucchini noodles is by simply overcooking them.
Put them on the stove for long enough, and bam! - they'll be soggy, watery, and look like a brownish mesh.
Overcooking the zoodles or zucchini noodles stops them from being crunchy.
So, don't overcook your zucchini noodles. Stick to the cooking time and save yourself a lot of trouble.
What are 3 advantages of having zucchini noodles over regular pasta?
- 1 Serving of regular pasta (cooked) has about 14g of carbohydrates and 1 serving of zucchini noodles has 8g of carbohydrates.
- Zucchini Noodles are naturally gluten-free.
- It's rich in vitamins, minerals, and so many essential nutrients.
Can I use store-bought Zoodles?
Yes, that's an easy way to save time.
But store-bought zucchini noodles will cost you a lot more.
If you're gonna make this recipe regularly, I highly recommend you buy a spiralizer.
Tips to add more flavor:
You can make your creamy Garlic Parmesan Zucchini Noodles more flavorful using these tips:
- You can use both olive oil and butter for a mild and more amazing flavor.
- Don't forget to slice the ends of zucchini before spiralizing them.
- 3 medium zucchinis is enough to make 4 servings of zucchini noodles.
Do zucchini noodles taste like pasta?
They taste almost like pasta when not overcooked or soggy.
I'll tell you a funny story.
Way back, when I had never eaten zucchini noodles, I always thought they'd be tasting bitter.
Somehow that green color convinced me that it's not gonna taste good.
And, surprisingly it doesn't taste bitter.
It's so fulfilling and satisfying that you'd never be bored of it.
It has that typical look like spaghetti and happens to be so much healthier.
More Zucchini Recipes you can make:
- Zucchini Ravioli
- Zucchini Pizza Bites
- Buffalo Chicken Zucchini Boats
- The Best Zucchini Brownies ever (No Flour)
Garlic Parmesan Zucchini Noodles (10-minutes, 4-ingredients)
INGREDIENTS
- 2-3 medium zucchini spiralized
- 2 Tablespoons olive oil or butter (2 tablespoons)
- 2-3 large cloves garlic minced
- ½ teaspoon red pepper flakes
- ⅓ cup parmesan cheese grated
- salt and pepper to taste
INSTRUCTIONS
- Spiralize Zucchini into thin noodle strips using a spiralizer to make zucchini noodles or zoodles
- Heat olive oil or butter in a large pan over medium heat.
- Once the oil shimmers, add minced garlic. Cook until fragrant.
- Add zucchini noodles, salt, pepper, and red pepper flakes. Stir well to combine.
- Cook for 1-2 minutes or until the zucchini noodles are al dente. Take it off the heat.
- Top with freshly grated parmesan cheese. Serve immediately.
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