Zucchini noodles (or “zoodles” as I like to call them) have become one of my favorite kitchen hacks—especially during hot, lazy days when I don’t want to boil water or feel weighed down by heavy pasta. They’re light, garlicky, cheesy, and come together in under 10 minutes. Perfect for those evenings when you’re staring at the fridge wondering what you can throw together quickly but still feel good about eating.
I remember the first time I served this dish to my family—I didn’t say a word about the zucchini. Just sprinkled some fresh Parmesan over the top and let them dig in. Let’s just say the bowl was clean before I had the chance to explain. Since then, this has been a go-to for busy weeknights, or as a side when I’m grilling chicken or searing salmon.
Why I Keep Coming Back to These Zoodles
Honestly, it’s the simplicity that wins. A few basic ingredients—zucchini, garlic, olive oil, a bit of butter, and cheese—and you’ve got something that feels satisfying without the carb crash. Plus, if you’ve got picky eaters around, you’d be surprised how well these go down when they’re coated in garlicky butter and Parmesan.
They’re also a life-saver when the summer garden is going wild and you’re drowning in zucchini.
Let’s Talk Spiralizers (Because It Matters)
I used to be skeptical about spiralizers, but once I got one, I never looked back. If you’re on the fence, here’s what I’ve learned:
Tabletop Spiralizers
This is what I use now—it stays in place and gives you nice, even noodles without much fuss. Mine has multiple blades, and the suction base helps a ton when you’re cranking out a lot at once. It’s not just for zucchini either—sweet potatoes, cucumbers, even apples get the spiral treatment at my place.
Handheld Spiralizers
These were my starter tools. If you’re just testing the waters or short on storage space, they do the job. You’ll need a little more muscle, and the noodles tend to be a bit less consistent, but it works fine for small batches.
Or Skip It Altogether
Some days, I just grab a bag of pre-spiralized zucchini from the grocery store when I’m in a rush. It’s pricier, but hey, we all need shortcuts now and then.
Ingredients You’ll Need
Here’s what I throw into my skillet when making these:
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3 medium zucchini – Pick ones that are firm and not too thick for best noodles.
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1 tablespoon butter + 1 tablespoon olive oil – This mix gives it flavor and keeps the garlic from burning.
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3 to 4 cloves garlic – I don’t skimp. Garlic is the heart of this recipe.
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Grated Parmesan cheese – As much or as little as you want. I usually go generous.
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Red pepper flakes – Totally optional, but that little kick takes it up a notch.
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Salt and freshly cracked pepper – Add just at the end to keep the zoodles from getting watery.
How I Cook Zucchini Noodles (Without Turning Them to Mush)
These noodles are fast. You want to be ready with everything prepped before they hit the skillet.
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Spiralize the zucchini – I trim the ends and use the spaghetti blade. Some of them come out crazy long, so I snip them a few times with a knife.
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Melt the butter and oil in a skillet – Medium heat is perfect. Toss in the garlic and let it get fragrant—just a minute or two.
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Toss in the zoodles – Crank the heat to medium-high, season with pepper and red pepper flakes. Sauté for about 2–3 minutes. You want them tender but still firm enough to twirl with a fork.
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Finish with salt and cheese – Salt comes last to avoid a watery mess. Sprinkle the Parmesan and give it a final toss.
Cooking for more people? I double this often and use a Dutch oven so everything gets space to cook without steaming.
How to Keep Zoodles from Turning into a Watery Pile
This part’s important because I’ve messed it up before and ended up with soggy sadness in a bowl:
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Don’t overcook. Zoodles only need about 3 minutes—any longer and they start to release water like crazy.
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Salt at the end. Seriously. Salt early and you’ll end up with zucchini soup.
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Use tongs to transfer. That liquid in the pan? It’s fine when serving plain, but if you’re planning to top your zoodles with sauce, pull them out of the skillet and leave the excess behind.
What I Serve Garlic Parmesan Zoodles With
These are super versatile. I use them:
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As a base for grilled shrimp with a lemon butter sauce
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Alongside pan-seared chicken thighs or salmon
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With a runny fried egg on top for a quick lunch
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Tossed with cherry tomatoes and fresh basil for something light and summery
You can even serve them cold like a salad the next day—just skip the Parmesan and add a splash of lemon juice.
Tips I’ve Learned from Making This a Bunch of Times
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Use medium-sized zucchini – Too big and they’re full of seeds, too small and you’ll be spiralizing forever.
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Don’t walk away from the skillet – Zoodles are fast. One minute too long and they go limp.
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Craving a boost? Add a handful of halved cherry tomatoes or a spoonful of pesto just before serving.
How to Store and Reheat Leftovers
If you somehow end up with leftovers (rare in my house), here’s how to deal:
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Store them in an airtight container for up to 2 days.
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When reheating, do it gently—just a quick toss in a hot skillet to warm them up.
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I avoid the microwave because it makes them too soft and watery.
They’re best fresh, but still totally edible the next day if you reheat the right way.
Garlic Parmesan Zucchini Noodles
These garlic parmesan zucchini noodles are one of those quick and satisfying sides that come together in no time. Light, buttery, and tossed with just the right amount of garlic and cheese, they’re a perfect low-carb alternative to traditional pasta.
Ingredients
- 3 medium zucchini
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 heaping teaspoon minced garlic
- 1/3 cup grated Parmesan cheese (or plant-based hard cheese)
- Freshly ground black pepper, to taste
- 1/4 teaspoon fine sea salt, or to taste
- Pinch of crushed red pepper flakes (optional)
- Extra Parmesan, for topping (optional)
Instructions
- Start by trimming both ends off the zucchini. Using a spiralizer with a spaghetti-style blade, twist the zucchini into long, noodle-like strands. Once done, give the pile a few chops with a sharp knife so they’re easier to handle when cooking or eating.
- Set a large skillet over medium heat and warm up the butter along with the olive oil. When the butter has melted, stir in the garlic and let it gently sizzle for about a minute or so, just until it’s fragrant—keep an eye on it to make sure it doesn’t brown.
- Now, turn up the heat slightly to medium-high. Toss the zucchini noodles into the skillet and season with black pepper and a pinch of red pepper flakes if you want a bit of heat. Let the noodles cook for about 2 to 3 minutes, stirring often. You're aiming for that sweet spot—tender with a little bite left.
- Once the zoodles are just right, sprinkle in the salt and stir through the Parmesan. Let the cheese melt into the buttery garlic sauce, then take the skillet off the heat.
- Serve immediately, with a little more Parmesan over the top if you're in the mood for extra cheesy goodness.
Notes
- Quick cooking is key: No more than 3–4 minutes on the heat. You want them crisp-tender, not limp.
- Salt at the end: Adding salt too early draws out moisture—wait until the finish.
- Don't drown them in sauce: Sauce makes them weepy. Lift the noodles out of the skillet with tongs and add sauce separately.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 120Total Fat 9gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 5gCholesterol 16mgSodium 331mgCarbohydrates 6gFiber 2gSugar 3gProtein 5g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Frequently Asked Questions
Can I make this vegan?
Yes—swap the butter for more olive oil and use a dairy-free Parmesan or nutritional yeast.
What kind of Parmesan should I use?
Freshly grated works best. The pre-grated stuff in the green can doesn’t melt the same way and lacks flavor.
Can I prep the zoodles ahead of time?
Absolutely. Spiralize and store them in the fridge in a paper towel-lined container for up to a day in advance.
Do I have to peel the zucchini?
Nope! The skin adds a little texture and holds up well in the skillet.
Let me know if you try these Garlic Parmesan Zucchini Noodles—I’d love to hear how you served them! Whether you’re using up garden zucchini or just trying to sneak in more veggies, this is one of those recipes that makes healthy eating feel like a treat.
Try other Zucchini recipes:
