Garlic Parmesan Zucchini Noodles Recipe

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Garlic Parmesan Zucchini Noodles are a fun side dish that pairs perfectly with shrimp, chicken, and meatballs. This recipe is low-carb, keto and gluten-free…but that’s not all you’ll love about it!

Garlic Parmesan Zucchini Noodles in a bowl

If you have a skillet full of Garlic Parmesan Zucchini Noodles or “zoodles” then a balanced dinner is just minutes away.

That’s why I can’t say enough good things about spiralized zucchini recipes. This recipe is very similar to Lemon Garlic Zucchini Noodles. All the same tips and tricks apply, except that Parmesan Cheese is stirred in at the last minute instead of lemon juice.

Both versions are very tasty but have distinctly different flavor profiles. If you’re making easy chicken meatballs, definitely pair them with zucchini noodles with sauteed with garlic and topped with Parmesan cheese!

How to Make Garlic Parmesan Zucchini Noodles

Below are notes related to each step of the recipe instructions. Or scroll down for the recipe card.

1 – Spiralize Zucchini.

Zucchini is easily made into zoodles with a hand-held spiralizer. If you don’t have one, then use a vegetable peeler to make ribbons as we did to make Zucchini Ribbons sauteed in garlic and rosemary 

The noodles can be very long. Cut long strands in half so they are manageable to eat. 

You do NOT need to peel the zucchini unless you want to. The skin adds color and contains nutritional value.

Pat the noodles dry if they are very “wet” which often happens if they have been prepared ahead of time.

Spiralized zucchini noodles in a dish next to hand held spiralizer

2 – Melt butter and olive oil in a skillet and sautee pressed or minced garlic.

This recipe calls for equal amounts of butter and olive oil. If desired, use only olive oil and/or use dairy-free butter for a vegan version of zucchini noodles with garlic and Parmesan.

Garlic can be minced with a knife or use a garlic press (my choice because you just drop the garlic clove in, skin and all and squeeze!)

Hand squeezing garlic press over pan with oil

3 – Add zucchini noodles to the skillet and saute for 3-5 minutes.

Don’t overcook the noodles. They should be tender but still firm. If you will be stirring in cooked shrimp or chicken, take that time into account.

Tongs lifting Garlic Parmesan Zucchini Noodles out of skillet

4 – Grate Parmesan cheese over the top of the zucchini noodles.

For a vegan version, sprinkle with nutritional yeast or make this Vegan Parmesan Cheese by Jessica in the Kitchen.

Parmesan cheese is not vegetarian. However, there are products that are not made with animal-derived rennet including one from Trader Joe’s. Kraft also makes one with microbial rennet.

Garlic Parmesan Zoodles in a skillet

What to serve with Parmesan Garlic Zucchini Noodles

This dish easily becomes a one-pot meal by cooking a protein in the pan either before or after preparing the noodles. Here are some pairings to try:

chicken meatballs and garlic parmesan zucchini noodles on a plate with fork

One of the strategies in our Healthy Weekly Dinner Plan is to cook once and eat twice. The following core recipes pair perfectly with Garlic Parmesan Zucchini Noodles.

Garlic Parmesan Zucchini Noodles in serving bowl with Parmesan cheese and grater next to it.

If you have a favorite way to use your zucchini noodles, drop us a note in the comments below.

Please rate this recipe and tag @DinnerMom or #DinnerMom on social media. We love to see what you are cooking up!

Garlic Parmesan Zucchini Noodles in a bowl
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5 from 2 votes

Garlic Parmesan Zucchini Noodles Recipe

Garlic Parmesan Zucchini Noodles are low-carb, gluten-free and the perfect start to a quick and easy dinner.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Side Dish
Cuisine: American, Mediterranean
Servings: 4 servings
Calories: 98kcal

Ingredients

  • 2 medium zucchini
  • 1 Tablespoon Butter
  • 1 Tablespoon Olive Oil
  • 1 garlic clove minced or pressed
  • 1/4 cup Parmesan cheese grated
  • Salt and pepper to taste

Instructions

  • Spiralize zucchini into long strands. Set aside.
  • Melt butter in a large skillet over medium high heat.
  • Add olive oil and garlic to skillet and saute until garlic is fragrant, about 1 minute.
  • Add zucchini noodles to skillet and toss to coat with lemon butter garlic sauce. Continue to saute for 3-5 minutes or until desired tenderness.
  • Sprinkle Parmesan Cheese over zucchini noodles and enjoy!

Notes

See suggestions in post for ways to turn this into a 30 minute meal.

Nutrition

Calories: 98kcal | Carbohydrates: 4g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 133mg | Potassium: 256mg | Fiber: 1g | Sugar: 3g | Vitamin A: 332IU | Vitamin C: 18mg | Calcium: 90mg | Iron: 1mg
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Comments

  1. I have been wanting to try zucchini noodles for a while. This easy recipe is the perfect way to start!

  2. Shadi Hasanzadenemati says

    We made this the other day and everyone loved it. Going to make it again for a family gathering this weekend!

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