Food

Easy Recipe for Zucchini Noodles With Garlic and Parmesan

Written by MasterClass

Last updated: Jun 18, 2024 • 2 min read

Zucchini noodles are thin strips of zucchini you can add to healthy recipes. Learn how to make zoodles on the stovetop for a low-carb alternative in your favorite weeknight pasta main dish or side.

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What Are Zucchini Noodles?

Zucchini noodles, also known as zoodles, are noodles made from fresh zucchini squash. You can make these gluten-free noodles using various kitchen tools, including a tabletop or handheld spiralizer, a mandoline slicer, or a julienne vegetable peeler. Zucchini noodles can serve as the base for a cold pasta salad or a poke bowl. The raw squash tendrils maintain their crunch when lightly tossed with a vinaigrette or sauce.

Spiralized zucchini has a small number of net carbohydrates, so they are a popular pasta alternative in the paleo and keto diets. As far as health benefits go, fresh zucchini are high in dietary fiber and potassium—useful in maintaining good blood pressure—and help achieve the recommended daily value of vitamin C and B6.

How to Cook Zucchini Noodles

The key to satisfying zucchini noodles is to maintain their snappy texture. There are a few cooking methods for zucchini noodle recipes. You can boil, microwave, or sauté zucchini noodles in cooking oil or butter on the stovetop. Zoodles can easily overcook and become mushy—heat zucchini noodles until just barely al dente, usually no more than two or three minutes of cooking time.

3 Ways to Serve Zucchini Noodles

Try cooking zoodles as a gluten-free substitute in your favorite pasta recipes. Consider serving zoodles with the following sauces:

  1. 1. Pasta sauce: Lightly cook zucchini noodles and toss them in an Italian pasta sauce like alfredo, basil pesto, bolognese, or marinara sauce with meatballs.
  2. 2. Garlic and Parmesan: For a simple, flavorful side dish, sauté zucchini noodles in garlic butter, Parmesan, and fresh lemon juice. Add a protein like sliced chicken or shrimp to the Parmesan zucchini noodles for a more filling dish.
  3. 3. Peanut sauce: Toss raw zucchini noodles and other veggies in creamy peanut sauce or sesame dressing for a cold noodle salad.

Garlic Parmesan Zoodles Recipe

4 Ratings | Rate Now

makes

prep time

10 min

total time

13 min

cook time

3 min

Ingredients

Note: Total time does not include 30 minutes of inactive time.

  1. 1

    Shred the zucchini into noodles using a spiralizer tool, mandoline, or julienne peeler.

  2. 2

    Line a baking sheet with paper towels.

  3. 3

    On the prepared baking sheet, toss the zucchini noodles with ¾ teaspoon salt; spread out in an even layer and set aside to drain, 30 minutes.

  4. 4

    Gather zucchini noodles in a clean kitchen towel or colander and gently squeeze out some of the excess water.

  5. 5

    Melt the butter and olive oil in a medium skillet over medium-high heat.

  6. 6

    Add the garlic and cook until fragrant, about 30 seconds.

  7. 7

    Add the zucchini noodles and cook, frequently stirring, until al dente, about 2 minutes.

  8. 8

    Remove from heat.

  9. 9

    Stir in the Parmesan and juice from half of a lemon. Season with salt and pepper to taste.

  10. 10

    Cut the remaining lemon into wedges.

  11. 11

    Garnish the zucchini pasta with parsley, red pepper flakes, and a few cracks of black pepper.

  12. 12

    Serve with remaining lemon wedges for squeezing over the top. Zoodles are best served fresh, but you can reheat leftovers until just warmed through.

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