Garlic Parmesan Zucchini Noodles

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Want a tasty, low-carb meal that’s quick to make? Try garlic parmesan zucchini noodles! These “zoodles” are a great pasta alternative. You can whip up this yummy dish in just 10 minutes.

To make zoodles, you’ll need a spiralizer or veggie peeler. Cook them in a pan with butter, garlic, and parmesan cheese. The result? A light, flavorful meal that’s perfect for busy weeknights.

Exact Ingredients (+ Possible Substitutes)

Here’s what you’ll need to make garlic parmesan zucchini noodles:

• 2-3 medium zucchini
• 2 tablespoons olive oil
• 3-4 garlic cloves, minced
• 1/4 cup grated parmesan cheese
• Salt and pepper to taste

You can swap the olive oil for butter if you prefer. For a dairy-free version, try nutritional yeast instead of parmesan.

Optional add-ins to boost flavor:

• 1/4 teaspoon red pepper flakes
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh basil or parsley

No spiralizer? No problem! Use a vegetable peeler to make long, thin strips of zucchini.

For extra protein, toss in some cooked chicken, shrimp, or white beans. You can also mix in halved cherry tomatoes for a pop of color and flavor.

Instructions

Start by spiralizing your zucchini into noodles. You can use a spiralizer or a vegetable peeler for this.

Heat a large pan over medium heat. Add some butter or olive oil.

Toss in minced garlic and cook for about 30 seconds until fragrant. Be careful not to burn it!

Add your zucchini noodles to the pan. Stir them gently to coat with the garlic-infused oil.

Cook the noodles for 1-2 minutes if you like them crispy, or 3-4 minutes for softer noodles.

Sprinkle grated Parmesan cheese over the noodles while they’re still in the pan.

Season with salt and pepper to taste. You can also add some crushed red pepper flakes for a kick.

Give everything a final toss to combine all the flavors.

Serve your garlic Parmesan zucchini noodles immediately. They’re best enjoyed fresh and hot!

Remember, zucchini noodles cook quickly, so keep an eye on them to avoid overcooking.

Tips, Tricks & Storing

Make zucchini noodles ahead of time for quick meals. You can store raw zoodles in the fridge for up to 3 days. Put them in an airtight container with a paper towel to soak up extra moisture.

When cooking, don’t overdo it! Zucchini noodles only need 1-2 minutes in the pan. This keeps them al dente and prevents them from getting mushy.

Try using a spiralizer to make perfect zoodles. If you don’t have one, a vegetable peeler works too. Just peel long strips of zucchini to create noodle-like shapes.

Pat your zucchini noodles dry before cooking. This removes excess water and helps them cook better.

Experiment with different seasonings! Garlic and parmesan are great, but you can try Italian herbs, lemon zest, or even a dash of chili flakes.

For a quick meal, toss raw zoodles with your favorite cold sauce or dressing. No cooking needed!

Remember to cut your spiralized zucchini into spaghetti-length pieces. This makes them easier to eat and more pasta-like.