Home Kitchen Simple Garlic Parmesan Zoodles (Zucchini Noodles)

These Garlic Parmesan Zoodles are a flavor-packed way to up the veggies in your diet while lowering your carb intake. Fresh zucchini is spiraled and quickly cooked in garlicky olive oil. Season with salt and pepper and top with freshly grated Parmesan cheese. Serves 2 in about 10 minutes.

Zoodles or zucchini noodles aren’t new to the culinary scene.

Since the invention of the spiralizer (or maybe even before that) zoodles have become a popular substitute for pasta. And we are big fans. When I say “we”, what I genuinely mean is Pat and I. Haileigh and A friend still aren’t sold on veggies masquerading as pasta, but they’re young still with a youthful metabolism.

The recipe I’m sharing today, is exactly how I make them at home for things like chicken parmesan or as a bedding for seafood. It’s truly only 6 ingredients and takes a few minutes.

The most unfussy way to make zoodles is by using a spiralizer. The one I own (linked in the recipe printable) has 7 blades and makes veggie noodles in seconds. A regular here it.

Almost as much as A regular here these zucchini noodles.

To Make These Garlic Parmesan Zoodles Gather:

• olive oil
• fresh garlic
• zucchini
• kosher salt
• freshly ground black pepper
• fresh parmesan cheese

To make 4 servings, use 2 medium zucchini. For this post I was making a half-batch but the instructional part is for a full recipe.

For this dish, I’m using the 3mm (spaghetti) blade to create the noodles. Follow the directions of the vegetable spiralizer you’re using to create fine veggie ribbons;

In a 10-inch skillet heat 2 teaspoons of light olive oil and one clove of garlic over medium to medium-low heat. Sauté the garlic for 30 to 45 seconds or until fragrant.

Add in the zucchini noodles and toss to coat in the garlicky oil. Cook for 5 to 8 minutes or until the zoodles reach a desired doneness.

Because we prefer more texture, so I cook them for about 5 to 6 minutes.

Right before serving, season with kosher salt and black pepper to taste. Seasoning the zucchini aftercooking is important because salt will draw out the water of the zucchini and to avoid watery and soggy zucchini noodles, season before serving.

And that’s it friends. Simple and so satisfying!

What To Use If You Don’t Have a Spiralizer:

• If you have a chef’s knife (and patience) you can cut the zucchini into thin planks and then fine strips.
• A julienne peeler works great with smaller “teeth” work great in creating particularly thin vegetable “noodles. I used one in this dish.
• In a pinch use a vegetable peeler can get the job done as well. Use it to run the blade down the length of the vegetable to create thin strips, then julienne the thin strips into zoodles.

Enjoy! And if you give this Garlic Parmesan Zoodles recipe a try, let me know! Snap a photo and tag me on twitter or instagram!