Simple Garlic Parmesan Zoodles (Zucchini Noodles)

These Garlic Parmesan Zoodles are a delicious way to up the veggies in your diet while lowering your carb intake. Fresh zucchini is spiraled and quickly cooked in garlicky olive oil. Season with salt and pepper and top with freshly grated Parmesan cheese. Serves 4 in about 10 minutes.

Simple Garlic Parmesan Zoodles l SimplyScratch.com

Zoodles or zucchini noodles aren’t new to the culinary scene. Since the invention of the spiralizer (or maybe even before that) zoodles have become a popular substitute for pasta. And we are big fans. When I say “we”, what I really mean is Pat and I. Haileigh and Mal still aren’t sold on veggies masquerading as pasta, but they’re young still with a youthful metabolism.

The recipe I’m sharing today, is exactly how I make them at home for things like chicken parmesan or as a bedding for seafood. It’s literally only 6 ingredients and takes a few minutes.

The easiest way to make zoodles is by using a spiralizer. The one I own [affiliate] has 7 blades and makes veggie noodles in seconds. I love it.

Simple Garlic Parmesan Zoodles l SimplyScratch.com

Almost as much as I love these zucchini noodles.

Simple Garlic Parmesan Zoodles l SimplyScratch.com

Here’s what you’ll need: olive oil, 1 clove fresh garlic, 1 to 2 medium-size zucchini, salt, black pepper and fresh parmesan cheese.

To make 4 servings, use 2 medium zucchini. For this post I was making a half-batch but the instructional part is for a full recipe.

Simple Garlic Parmesan Zoodles l SimplyScratch.com Simple Garlic Parmesan Zoodles l SimplyScratch.com

For this recipe, I’m using the XX blade to create the noodles. Follow the directions of the vegetable spiralizer you’re using to create beautiful veggie ribbons;

Simple Garlic Parmesan Zoodles l SimplyScratch.com

In a 10-inch skillet heat 2 teaspoons of light olive oil and one clove of garlic over medium to medium-low heat.  Sauté the garlic for 30 to 45 seconds or until fragrant.

Simple Garlic Parmesan Zoodles l SimplyScratch.com Simple Garlic Parmesan Zoodles l SimplyScratch.com

Add in the zucchini noodles and toss to coat in the garlicky oil. Cook for 5 to 8 minutes or until the zoodles reach a desired doneness. Because we prefer more texture, so I cook them for about 5 to 6 minutes.

Simple Garlic Parmesan Zoodles l SimplyScratch.com Simple Garlic Parmesan Zoodles l SimplyScratch.com

Right before serving, season with kosher salt and black pepper to taste. Seasoning the zucchini after cooking is important because salt will draw out the water of the zucchini and to avoid watery and soggy zucchini noodles, season before serving.

And that’s it friends. Simple and so delicious!

What To Use If You Don’t Have a Spiralizer:

  • If you have a [affiliate] chef’s knife (and some patience) you can slice the zucchini into thin planks and then into very fine strips.
  • A julienne peeler [affiliate] with smaller “teeth” work great in creating very thin vegetable “noodles”. Before I had a spiralizer, I used this one in this recipe.
  • In a pinch, a regular vegetable peeler can get the job done as well. Use it to run the blade down the length of the vegetable to create thin strips, then julienne the thin strips into zoodles.

Simple Garlic Parmesan Zoodles l SimplyScratch.com

Enjoy! And if you give this Garlic Parmesan Zoodles recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Simple Garlic Parmesan Zoodles l SimplyScratch.com

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

Yield: 4 servings

Simple Garlic Parmesan Zoodles

These Garlic Parmesan Zoodles are a delicious way to up the veggies in your diet while lowering your carb intake. Fresh zucchini is spiraled and quickly cooked in garlicky olive oil. Season with salt and pepper and top with freshly grated Parmesan cheese. Serves 4 in about 10 minutes.
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes

Ingredients

  • 2 teaspoons light olive oil
  • 1 clove peeled fresh garlic, minced
  • 2 medium zucchinis, spiraled into zoodles
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 2 tablespoons freshly grated Parmesan cheese, or more to taste

Instructions

In a 10-inch deep-sided skillet, add oil and garlic. Heat on medium-heat and cook garlic until fragrant, about 30 to 45 seconds.

Add in the zoodles and toss to coat in the garlic olive oil.

Cook 5 to 8 minutes or until desired doneness.

Season with salt and black pepper and top with parmesan cheese right before serving.

[this post contains affiliate links.]

Simple Garlic Parmesan Zoodles l SimplyScratch.com

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4 Responses to “Simple Garlic Parmesan Zoodles (Zucchini Noodles)”

  1. #
    1
    E — August 27, 2018 at 3:08 pm

    OK so although I was a bit skeptical in the beginning, I admit I was blown away by the flavour and texture in this dish! I actually bought a spiralizer just to try this, and I’m thinking it’s a keeper! Thanks so much, Laurie, for sharing this simple and delicious dish with us!

    One question: my zoodles ended up quite wet (probably cause I covered the wok and cooked them for a bit longer than I should have and at a lower temp, cause the wok wasn’t really a wok, but the base of a steamer, but that;s a different story:)) – would it be ok to just drain them using either a strainer or a pasta lid with holes? That’s the one thing that threw me off, but aside from this, they were quite firm and had great texture!

    • Laurie McNamara replied: — August 27th, 2018 @ 10:20 pm

      I’m so glad you gave these a try, E! Zucchini has a lot of water in them so it’s only natural for them to give off some water, especially after salting. By chance did you season them with salt while cooking? And you can always strain off the water, if the water is in the pan. But the zoodles shouldn’t cook longer than 5 to 8 minutes. I hope this helps! 🙂

  2. #
    2
    Elizabeth — October 4, 2018 at 12:58 am

    Hi!.. How many days do you think the zucchini noodles will last in my meal prep?
    I can’t wait to makes these!

    • Laurie McNamara replied: — October 18th, 2018 @ 8:46 am

      Hi Elizabeth! Sorry for the delay in responding. I would think 4 to 5 days would be just fine. Possibly longer, but I would have to test that theory. 🙂 Enjoy!

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