Name: Lemon Garlic Zucchini Noodles
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 2 medium zucchini (1 pound); 1 Tablespoon Butter (or vegan alternative); 1/2 Tablespoon Olive Oil; 1 garlic clove (minced or pressed); 1 Tablespoon Lemon Juice (more to taste); Salt and pepper to taste (or lemon pepper seasoning)

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10 Minute Lemon Garlic Zucchini Noodles are the perfect side dish for your seafood, chicken or beef dinner. They pair perfectly with just about anything you place next to them! A low-carb, gluten-free alternative to pasta.

Lemon lovers rejoice! Here's another easy recipe to brighten up your dinner table.

I know there are lots of fans out there because you're devouring Baked Lemon Pepper Chicken, Lemony Baked Basa and Lemon Pepper Tilapia like crazy. And, I totally get it!

A fresh squeeze of lemon perks anything up. I learned this tip at a cooking demonstration from Sara Moulton many years ago and it has never failed me.

Turns out zucchini noodles sauteed in olive oil and garlic (and butter if you are so inclined) are fantastic with a splash of lemon juice too.

Spiralize several pounds of zucchini as part of a weekly meal prep routine so you can make any spiralized zucchini recipe at a moment's notice.

Jump to:

Making zoodles
Cooking tips
Ways to add lemon flavor
Make-ahead tips
More Zucchini Noodle Recipes
📋 Recipe

Making zoodles

The more you make zucchini noodles, the faster and more creative you will become. Here are some tips from our kitchen.

Use a spiralizer or vegetable peeler to make long zucchini noodles. Zucchini is easy to work with and a handheld gadget does the job easily. Plus, it's quick to clean.
There's no need to peel the zucchini first, the skin is good for you and adds color.
Depending upon your preference, make zoodles thin or thick. The difference is minimal for manual spiralizers. However, you may end up cooking thicker noodles for an extra minute.
Cut long strands of zucchini with kitchen scissors so they are easier to work with.
2 pounds of zucchini will yield an amount that fits perfectly in a large skillet without crowding the zucchini. This amount will feed about 4 as a side dish.

Cooking tips

The end goal when cooking lemon garlic zoodles is to make them crisp-tender and never soggy.

Cook in batches to serve more people or for larger serving sizes.
Rubber tongs are very helpful to turn zucchini noodles while they are cooking.
Use a garlic press to quickly mince fresh garlic. There's no need to peel garlic cloves first using this method!
Substitute a pinch of garlic powder for 1 garlic clove if desired.
Replace butter with olive oil to make this recipe dairy-free. Or, use a vegan butter alternative.
Saute zucchini noodles for 3-5 minutes. To avoid soggy noodles, keep the cooking time short so they zucchini noodles stay firm. I almost always err on the side of 3 minutes.
In fact, it's ok to eat zucchini noodles raw, but they taste much better warmed up in my opinion.

Ways to add lemon flavor

Use these tips to up the intensity of the lemon flavor in Lemon Zucchini Noodles or for any recipe that needs freshening up!

Fresh lemons are the best! A medium-sized one yields 2 - 3 Tablespoons. Add a little squeeze to taste or serve with wedges.
Zest the lemon skin and sprinkle it over the zoodles.
We love Nellie and Joe's Key West Lemon Juice too.
For even stronger flavor sprinkle Zucchini Noodles with Lemon Pepper Seasoning instead seasoning with salt and pepper.

Make-ahead tips

Spiralize zucchini noodles and store them in the refrigerator in an airtight bag or container until you're ready to use them. They will stay fresh for about 5 days. Blot any wetness away before using them in a recipe.

Once cooked, lemon zucchini noodles are best eaten right away. Leftovers become soggy.

More Zucchini Noodle Recipes

Please rate this recipe and tag @DinnerMom on social media if you make it! We love to see and share your versions!

📋 Recipe