Garlic Parmesan Zucchini Noodles

These Garlic Parmesan Zucchini Noodles are flavourful,  fresh and light, and are on the table in less than 10 minutes. A great low carb alternative to regular pasta or noodles.  Enjoy them as a meal on their own, or pair with meatballs, chicken or fish.

Recipe Highlights

• Garlic and parmesan are the predominant flavours in these silky, cheesey savoury noodles
• Cooks in under 10 minutes and perfect size for two people
• Use store bought zoodles or make your own
• Lots of ways to add in extra flavourings to customize so that its different every time you make it
• Make them extra garlicky or extra cheesy
• Easy to make so they are al dente and not soggy
• An excellent healthy low carb alternative to spaghetti and other types of store bought pre packaged noodles, like this Cauliflower Fried Rice

Ingredients

Flavoured with garlic, butter and parmesan and a little cream cheese, these healthy zoodles are also perfect with some cherry tomatoes and basil tossed through.  It all about fresh ingredients. These zoodles also pair well with this Greek Yoghurt Marinated Chicken.

Ingredient Notes

• Zucchini:  you’ll need about 4 large zucchinis for this recipe which serves two people.
• Parmesan:  Fresh parmesan that you grate yourself I find is much better that the one that comes in packets.  Go for a cheese that’s shape and bitey as it will provide heaps of flavour.
• Garlic:  whilst you can’t beat fresh garlic, feel free to use bottled garlic if that is all you have.  I used 3 cloves of fresh garlic and you could easily use another two or three cloves for an extra strong garlic flavour
• Butter:  this provides a lovely flavour and pairs perfectly with the garlic for a wonderful base.
• Olive Oil:  will help the noodles to cook and also adds additional flavour
• Cream Cheese:  to add creaminess and silkiness to the noodles and to help all the flavours stick and eld together.
• Salt/Pepper:  provide seasoning and savouriness
• Parsley:  for colour and garnish.  Can substitute with chives, or basil.

Tips for Zucchini Noodles

• Store Bought:  for the ultimate shortcut and convenience buy pre spiralized noodles at your local supermarket.
• Spiralzer:  this is the fastest way to make zucchini noodles at home and your can have them done in a minute or two.  It also gives the most flexibility to create different types of thickness and length.
• Mandolin:  Many mandolines come with a julienne attachment that creates zoodles
• Julienne Peeler:  this works great to create fine and delicate zucchini noodles
• Food Processor:  If you have a food processor you may have a spiralizer attachment you can use.

How To Make

1. Heat Pan:  Sauté minced garlic in a large skillet with olive oil until fragrant.

2. Cook Noodles:  Add zucchini noodles, sprinkle half the salt onto the zucchini to cook, and release water. Sauté for a couple of minutes until the desired texture. I prefer zucchini noodles to be slightly crunchy, so 3-4 minutes is ok. For softer noodles, just keep stirring a little longer.

3. Discard Liquid:  Remove from heat and discard the excess water out of the skillet. Add Flavourings:  Then add butter, cream cheese, and parmesan cheese. Stir until well combined and creamy. Add chopped parsley and black pepper to taste, adjust salt if necessary.

4. Serve:  Serve the noodles warm and garnish with extra parmesan cheese.

Zucchini Noodle Addins

• Cherry Tomatoes and fresh basil tossed through.  I love using a mixture if different coloured tomatoes.
• Crushed Red Pepper Flakes stirred through  or sprinkled on top to serve
• Cooked Diced Bacon Bits stirred through
• Diced Cooked Mushrooms stirred through
• Diced red or green fresh chilli stirred through
• A drizzle of lemon juice to serve and a sprinkle of lemon zest on top

Where To Use Zucchini Noodles

• Swap your spaghetti in your spaghetti bolognase, for garlic butter zucchnini noodles instead
• Swap those noodles in your stir fry with this healthier alternative
• Instead of potato as your side dish, try parmesan garlic zoodles instead
• Zucchini Noodles with Shrimp or prawns is also a great idea for a fresh and light alternative to regular pastas 

Zucchini noodles are the ultimate low carb pasta substitute, and go well with this Crunchy Smoked Paprika Chicken, and you could even substitute the pappardelle in my popular slow cooker Beef Ragu recipe.

Zucchini Noodles Sauces

Enjoy these noodles with your favourite pasta sauce without feeling weighed down.

• Carbonara sauce
• Beef Bolognase Sauce
• Beef Ragu
• Tomato Sauce
• Basil Pesto, or Sun Dried Tomato Pesto
• Marinara Sauce

Recipe Tips

• Cooking Time:  The amount of time you cook them is directly related to the texture the noodles will have.  Less cooking time = more texture.  More cooking time = softer noodles with less texture.
• Too Much Liquid:  If zucchini is releasing too much water during the cooking process, use tongs to take zucchini out of pan and put aside, then tip out water, and replace zucchini and continue cooking.
• Half and Half:  If swapping your pasta or noodles for a vegetable alternative is a step to far, why not consider using half zucchini noodles, and half regular noodles, or spaghetti.
• No Need To Peel Zucchini:  the different shades of green of the unpeeled zucchini are both pretty and nutritious.
• Don’t Overcook:  Zucchini noodles cook very quickly.  More quickly than regular spaghetti or noodles.  Ideally 3 or 4 minutes so that it is still firm or al dente is best.

These Zucchini noodles with garlic and parmesan are so tasty and easy to make, even if you don’t have a spiralizer.  They’re quick to cook, low carb, low calorie and perfect if you’re looking for healthier alternatives but don’t want to give up pasta and noodle dishes.

Garlic Parmesan Zucchini Noodles

Kim MorrisKim

These Garlic Parmesan Zucchini Noodles are flavourful,  fresh and light, and are on the table in less than 10 minutes. A great low carb alternative to regular pasta or noodles. 

5 from 1 vote

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Course Dinner

Servings 2 peopple

Calories 289 kcal

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Ingredients

 

½x1x2x3x

• ▢ 4 large zucchinis - spiralized
• ▢ 3 garlic cloves - minced
• ▢ 2 tablespoon butter
• ▢ 1 tablespoon olive oil
• ▢ 3 tablespoon cream cheese
• ▢ 3 tablespoon parmesan cheese - shredded
• ▢ 1 tablespoon fresh parsley - chopped
• ▢ Salt and pepper to taste

Cook ModePrevent your screen from going dark

Instructions

 

• Heat Pan: Sauté minced garlic in a large skillet with olive oil until fragrant.
• Cook Noodles: Add zucchini noodles, sprinkle half the salt onto the zucchini to cook, and release water. Sauté for a couple of minutes until the desired texture. I prefer zucchini noodles to be slightly crunchy, so 3-4 minutes is ok. For softer noodles, just keep stirring a little longer.
• Discard Liquid: Remove from heat and discard the excess water out of the skillet.
• Add Flavourings: Then add butter, cream cheese, and parmesan cheese. Stir until well combined and creamy. Add chopped parsley and black pepper to taste, adjust salt if necessary.
• Serve: Serve the noodles warm and garnish with extra parmesan cheese.

Notes

1. Zucchini: you’ll need about 4 large zucchinis for this recipe which serves two people.
2. Parmesan: Fresh parmesan that you grate yourself I find is much better that the one that comes in packets.  Go for a cheese that’s shape and bitey as it will provide heaps of flavour.
3. Garlic: whilst you can’t beat fresh garlic, feel free to use bottled garlic if that is all you have.  I used 3 cloves of fresh garlic and you could easily use another two or three cloves for an extra strong garlic flavour
4. Butter: this provides a lovely flavour and pairs perfectly with the garlic for a wonderful base.
5. Olive Oil: will help the noodles to cook and also adds additional flavour
6. Cream Cheese: to add creaminess and silkiness to the noodles and to help all the flavours stick and eld together.
7. Salt/Pepper: provide seasoning and savouriness
8. Parsley: for colour and garnish.  Can substitute with chives, or basil.

Nutrition

Calories: 289kcalCarbohydrates: 6gProtein: 5gFat: 28gSaturated Fat: 9gFiber: 1gSugar: 1g

Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners. Calories have been calculated for your convenience using My Fitness Pal and are based on the ingredients listed in the recipe card.

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