Best Zucchini Noodles with Garlic Butter & Parmesan
These zucchini noodles come together quickly with just a handful of pantry staples. Butter, garlic, and Parmesan create a rich, savory sauce that coats the tender noodles beautifully. Think of this as a flexible foundation—feel free to add protein or extra vegetables if you’d like, but be sure to let the garlic shine.
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Servings: 2
Notes
Ingredients
- 2 medium zucchini
- 2 Tablespoons (30 g) butter
- 3 large cloves garlic, minced (or to taste)
- 3/4 cup (75 g) parmesan cheese (approximately)
- Kosher salt, to taste
- Black pepper, to taste
- 1/4 teaspoon (1.25 ml) red chili flakes
Instructions
- Use a spiralizer or julienne peeler to cut the zucchini into noodle-shaped strands. Set aside.
- Heat a large skillet over medium-high heat. Add the butter and allow it to melt. Stir in the garlic and cook for about 30 seconds, just until fragrant and slightly translucent. Avoid browning the garlic.
- Add the zucchini noodles to the pan and cook for 3–5 minutes, stirring gently, until tender. Check frequently, as zucchini cooks quickly. Stop cooking once the noodles reach your preferred level of firmness.
- Remove the skillet from the heat. Stir in the Parmesan cheese, then season generously with salt and black pepper. Sprinkle with red chili flakes and serve immediately.
Calories: 283kcal | Carbohydrates: 7g | Protein: 16g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 55mg | Sodium: 720mg | Potassium: 546mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1110IU | Vitamin C: 35.6mg | Calcium: 475mg | Iron: 1mg