Zucchini Noodles Recipe

My favorite way to cook zucchini noodles! See how to make our 20-minute zucchini noodles pasta recipe with garlic, tomatoes, basil, and parmesan cheese. Low-carb, keto-adaptable, and vegetarian-adaptable! Jump to the Zucchini Noodles Pasta Recipe

We are in love with this easy zoodles recipe. There’s fresh zucchini, tomatoes, basil, parmesan, and garlic. The best part? It only takes 20 minutes to make. It’s also low on calories and carbs while having maximum flavor! Enjoy these as a light meal, or add some protein like baked tofu, sautéed shrimp, or juicy chicken.

This recipe quick and easy. It’s adaptable, too. We love it when made with 100% zucchini noodles (basically, spaghetti made from zucchini), but you can always combine zucchini noodles and regular spaghetti for a little more sticking power.

This zucchini pasta recipe is all about fresh ingredients. The zucchini should be firm and the tomatoes sweet. If you have a hard time finding good, flavorful tomatoes, it is better to use canned. We love canned San Marzano tomatoes and the options from Muir Glen.

Easy Garlic Parmesan Zucchini Noodles (Zoodles)

Learn how to make and cook zucchini noodles “zoodles” – the best way! This garlic parmesan zucchini noodles recipe is easy and delicious. It’s also low-carb and keto friendly and has just 4 ingredients. Make sure to watch my video above for the complete step-by-step zucchini noodle tutorial!

Prep: 5min

Total: 7min

Yield: 2

Serving Size: 1 serving

Nutrition Facts: calories 119 kcal, Carbohydrate 7 g, Protein 4 g, Fat 8 g, Saturated Fat 1 g, Cholesterol 3 mg, Sodium 96 mg, Fiber 1 g, Sugar 4 g, servingSize 1 serving

Ingredients:

• 1 tbsp olive oil
• 2 garlic cloves (minced)
• 2 medium zucchini
• 2 tbsp parmesan (grated)
• salt and pepper (to taste)

Instruction:

1. Slice the ends off the zucchini and place it on your spiralizer. Turn the spiralizer and create zucchini noodles.
2. Heat the oil in a large pan on medium heat. Add the garlic and sauté for 30 seconds.
3. Add the zucchini noodles and toss them for one minute, just to warm through, then turn off the heat.
4. Sprinkle on the grated parmesan along with salt and pepper, give them another toss in the pan, then serve them up.

Guilt-Free Garlic Parmesan Zucchini Noodles Pasta

We are in love with this easy zucchini noodles recipe. There’s fresh zucchini, tomatoes, basil, parmesan, and garlic. Plus, it only takes 20 minutes to make. Make this with 100% zucchini noodles, or swap half of the zucchini for regular spaghetti for a heartier meal. For a vegetarian option, omit the parmesan cheese, substitute it with your favorite vegetarian-friendly cheese, or use nutritional yeast.

Prep: 8min

Total: 20min

Yield: Makes 4 Servings

Serving Size: 1/4 of the recipe

Nutrition Facts: servingSize 1/4 of the recipe, calories 197, Protein 10.7 g, Carbohydrate 11.2 g, Fiber 3.4 g, Sugar 1.7 g, Fat 14.3 g, Saturated Fat 3.4 g, Cholesterol 7.2 mg, Sodium 471.4 mg

Ingredients:

• 4 medium zucchini (about 2 pounds)
• 3 tablespoons extra virgin olive oil
• 1 tablespoon minced garlic (3 to 4 cloves)
• 1/4 to 1/2 teaspoon crushed red pepper flakes, depending on how spicy you like the pasta
• 2 medium tomatoes, chopped, see note (about 12 ounces)
• 1/2 cup shredded parmesan cheese, plus more for serving, see notes for alternatives
• 1 cup basil leaves, torn into pieces
• 1 teaspoon cornstarch
• 2 teaspoons cold water
• Salt, to taste

Instruction:

1. Trim and spiralize the zucchini (see notes below for doing this without a spiralizer). Then cut the spiralized zucchini into long noodles to be about the length of spaghetti.
2. Add olive oil, garlic, and the red pepper flakes to a large, deep skillet. Turn to medium heat. When the oil bubbles around the garlic, add the zucchini noodles.
3. Toss the noodles with pasta tongs and cook until al dente — they should be wilted but still have a crunch; 5 to 7 minutes. Do not let the noodles cook any longer, or else they will become mushy. As they cook, keep tossing so that all the zucchini noodles have a chance to hit the bottom of the skillet.
4. Stir in the tomatoes, basil, and parmesan cheese, and then cook for one minute. Use pasta tongs to transfer the noodles, tomatoes, and basil to a serving dish. Leave the liquid in the skillet.
5. Bring the liquid left in the skillet to a simmer.
6. Combine cornstarch and cold water in a small bowl, then whisk into the simmering liquid. Cook while whisking until the liquid thickens to a sauce; about 1 minute. Taste the sauce and season with salt.
7. Pour the sauce over the zucchini, tomatoes, and basil. Finish with more parmesan cheese on top and serve immediately.

Buttered Zucchini Noodles

These buttery zucchini noodles closely mimic the experience of eating real pasta. The cheesy, garlicky strands are unbelievably good!

Prep: 15min

Total: 20min

Yield: 2

Serving Size: 0.5 recipe

Nutrition Facts: servingSize 0.5 recipe, calories 185 kcal, Carbohydrate 10 g, Protein 6 g, Fat 14 g, Sodium 474 mg, Fiber 3 g, Sugar 3 g

Ingredients:

• 2 medium zucchinis (unpeeled, ends trimmed (total weight 14 oz, 400g))
• 2 tablespoons unsalted butter
• 1 tablespoon minced fresh garlic
• 1/2 teaspoon Diamond Crystal kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon red pepper flakes
• 4 tablespoons grated Parmesan

Instruction:

1. Using a sharp chef’s knife, slice each zucchini lengthwise into very thin slices, as thin as you can. Slice each of those slices into thin, noodle-like strands. Don’t worry about it if your slices aren’t even.
2. Alternatively, make your life easy and buy packaged zucchini noodles at the grocery store. I get mine at Whole Foods.
3. Heat the butter in a large skillet over medium-high heat. When melted and foamy, add the noodles. Cook, stirring often, until just tender, about 4-5 minutes.
4. Add the garlic and cook, stirring, for 1 more minute. Turn the heat off.
5. Add the kosher salt, black pepper, red pepper flakes, and parmesan. Mix and serve.

How to Make Zucchini Noodles

Learn how to make zucchini noodles in different shapes!

Prep: 14min

Total: 15min

Ingredients:

• 3 medium zucchini
• with lemon (olive oil, sea salt & parmesan)
• with marinara sauce
• with pesto
• with roasted tomatoes
• with grilled or roasted veggies

Instruction:

1. Choose the type of noodle you would like to make and follow the instructions for each option below.
2. For curly “spaghetti” noodles using a countertop spiralizer: Clamp the spiralizer to your countertop. Trim off the tip of the zucchini and secure it between the blade and the teeth of the spiralizer. Turn the handle to make the noodles.
3. For straight “angel hair’ noodles using a julienne peeler: Simply hold the zucchini with one hand and pull the julienne peeler across the zucchini to make strips.
4. For “fettucine” noodles using a mandoline and a knife: Slice thin zucchini planks with the mandoline, and then cut those planks into fettuccine-sized strips.
5. For “pappardelle” noodles using a regular vegetable peeler: Use the peeler to simply peel thin strips of zucchini.
6. Serve the zucchini noodles raw with a warm sauce (the heat of the sauce will gently cook the noodles without making them mushy). Or heat a skillet to medium heat, brush with olive oil, add the noodles and heat 1 minute, or until just warmed through. Remove and serve with desired sauces and toppings.

ZUCCHINI NOODLES: 2 BEST Ways To Make Them (NOT Watery!)

FAQ

How do you make zucchini noodles not soggy?

1. Pat zucchini noodles dry with paper towels after spiralizing them. …
2. Cook zoodles over medium-high heat. …
3. Do not cover the zucchini during cooking. …
4. Don’t overcrowd the pan. …
5. Do not add salt to the pan. …
6. Use a pan that conducts heat well. …
7. Don’t overcook the zoodles.

Do zucchini noodles have to be boiled?

How should zucchini noodles be cooked?

Is zucchini better for you than pasta?