Garlicky Zucchini Pasta is a healthy, low-carb dish that’s flavorful, buttery and delicious. Prepared in one pan in 10 minutes.
Zucchini Noodles are a delicious, gluten-free, and low-calorie alternative to classic Pasta Recipes, such as Singapore Noodles, and Classic Shrimp Alfredo.
Sabrina’s Garlicky Zucchini Pasta Recipe
If you love pasta but are trying to eat healthier, this Zucchini Pasta recipe makes an excellent alternative to regular spaghetti. By spiralizing the vegetable, you can create noodle-like strands, perfect for serving with a simple sauce and cheese. It’s gluten-free, low-calorie, and gives you an extra dose of vegetables in your day. Top this with slices of Grilled Chicken, Baked Chicken, or Parmesan Crusted Chicken for the perfect dinner. If you haven’t made “zoodles” before, there are some important techniques to use that I’ve listed below the recipe card.
Recipe Card
Ingredients
- 3 zucchini
- 3 tablespoons olive oil
- 1 tablespoon unsalted butter
- 3 cloves garlic
- 1/2 teaspoon kosher salt
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon coarse ground black pepper
- 1/2 cup grated parmesan cheese
Instructions
- Trim the top of the zucchini.
- Using a spiralizer, spiralize the three zucchini.
- In a large heavy skillet add the olive oil and butter on medium high heat.
- Add in the garlic, stir, and cook for 30 seconds until fragrant.
- Add in the zucchini and toss to coat.
- Add salt, red pepper flakes, black pepper and parmesan cheese and toss again to coat.
- Cook for 2-3 minutes, garnish with additional parmesan cheese if desired and serve immediately.
Nutrition
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Chef’s Note
Since these noodles are made of veggies, the texture and firmness can go south real quick if overcooked. So I like to heat them evenly and quickly. Secondly, depending on the zucchini you get, it might have a lot of water content. If you notice this after spiralizing, pat them dry with a paper towel, or clean kitchen towel to remove excess moisture before cooking. You can also add a pinch of salt to the zoodles to draw out more water, then pat them dry.
Table of contents
Can this be made ahead of time?
I recommend serving this recipe right after cooking, as cooked zucchini noodles will not last long. However, if you want a head start on this recipe, you can spiralize the veggies in advance and keep the zoodles in the fridge. Add the strands to a ziplock bag or an airtight container with paper towels to absorb extra moisture. They’ll stay fresh for a few days in the fridge. Then prepare the sauce and cook to serve fresh.
How to Store
- Store: After cooking, serve as fresh as possible, as they will become softer the longer they are stored. If you have leftovers, store in an airtight container in the fridge for 1-2 days.
- Reheat: To reheat, add a little bit of olive oil to a pan over medium heat. After heating the oil, add the zoodles to the pan and stir as you cook for 1-2 minutes until warmed through. Top with fresh parmesan if desired to serve.
- Freeze: Due to the zucchini’s water content, this recipe will not freeze well. You’re better off making it fresh than trying to store it long-term.
Variations
- Seasonings: Enhance the flavor of your garlic sauce with herbs and spices like parsley, thyme, onion powder, or rosemary.
- Lemon and garlic zoodles: Fresh lemon juice brightens the flavors of this dish. Squeeze lemon juice into the butter and garlic mixture and toss to coat. When serving, garnish with lemon slices to add extra juice as desired.
- Cooking stock: Another way to enhance the flavor is to add broth or stock to the sauce. A little vegetable stock or chicken broth will add a rich, savory taste. Wait for it to simmer with the garlic and oil before tossing in the zucchini noodles.
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