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–+ servings
Garlic Parmesan Zoodles beautifully plated in a white pasta bowl, topped with freshly grated Parmesan, cracked black pepper, and fresh basil, shot overhead on a rustic wood surface

Garlic Parmesan Zoodles

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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 servings
Calories 220 kcal

Equipment

  • Spiralizer or julienne peeler
  • Large wide skillet (12-inch recommended)
  • Colander
  • Tongs
  • Box grater or microplane for Parmesan

Ingredients
  

  • 4 medium zucchini spiralized into noodles, about 2 lbs total
  • 5 cloves garlic thinly sliced or minced
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra virgin olive oil
  • 3/4 cup Parmesan cheese freshly grated, plus more for serving
  • 1 teaspoon kosher salt plus more for salting zoodles
  • 1/2 teaspoon black pepper freshly cracked
  • 1/4 teaspoon red pepper flakes optional, for heat
  • 1 lemon juice only, about 2 tablespoons
  • 2 tablespoons fresh parsley or basil roughly chopped, for garnish

Instructions
 

  • Spiralize the zucchini into noodles. Place them in a colander set over the sink, toss with 1/2 teaspoon kosher salt, and let rest for 10–15 minutes to draw out excess moisture. After resting, pat the zoodles very thoroughly dry with paper towels or a clean kitchen towel. This step is critical for preventing a watery dish.
  • Heat a large skillet (the wider the better) over medium heat. Add the butter and olive oil together and let the butter melt fully.
  • Add the sliced garlic and red pepper flakes (if using) to the pan. Cook, stirring frequently, for 1–2 minutes until the garlic is fragrant and just barely golden. Watch carefully — garlic burns quickly and will turn bitter.
  • Increase the heat to medium-high. Add the patted-dry zoodles to the pan. Toss and sauté for 2–3 minutes, using tongs to turn them in the garlic butter. You want them just tender with a little bite remaining — do not overcook.
  • Remove the pan from the heat. Immediately squeeze the lemon juice over the zoodles and add the freshly grated Parmesan. Toss everything together quickly until the cheese melts into a light, silky coating. Season with black pepper and taste for salt.
  • Divide among bowls and top with additional Parmesan and freshly chopped parsley or basil. Serve immediately.

Notes

Watery zoodles fix: Always salt and rest your spiralized zucchini for at least 10 minutes before cooking, then pat very dry. Use medium zucchini — large ones have more seeds and higher water content.
Make it a meal: Add sautéed shrimp, grilled chicken, or crispy pancetta directly to the pan before adding the zoodles.
Storage: Best eaten fresh. Leftovers keep in an airtight container in the fridge for up to 2 days. Reheat in a hot skillet with a drizzle of olive oil — avoid the microwave.
Dairy-free option: Replace butter with additional olive oil and use nutritional yeast or a dairy-free Parmesan alternative.

Nutrition

Calories: 220kcalCarbohydrates: 11gProtein: 10gFat: 16gSodium: 480mgFiber: 3gSugar: 6g
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