Zucchini Noodles with Butter and Parmesan

Zucchini Noodles

These zucchini noodles are unbelievably good. Savoring the cheesy, garlicky strands, I thought to myself, well, it’s not EXACTLY like real pasta, but it’s surprisingly close. The best part? No need to use a scary mandoline, or to pre-salt the zucchini strands. Simply slice, sauté, season and enjoy.

Zucchini Noodles
Prep and Cool time
Cook time
Total time
Recipe type: Sides, Gluten-Free, Low-Carb, Primal, Vegetarian
Yield: 2 servings
  • 2 medium zucchinis, unpeeled, ends trimmed (total weight 14 oz, 400g)
  • 2 tablespoons unsalted butter
  • 1 tablespoon minced garlic
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ⅛ teaspoon red pepper flakes
  • 4 tablespoons grated Parmesan
  1. Using a sharp chef's knife, slice each zucchini lengthwise into very thin slices, as thin as you can. Slice each of those slices into thin, noodle-like strands. Don't worry about it if your slices aren't even. How to make zucchini noodles
  2. Heat the butter in a very large, deep skillet over medium-high heat. When melted and foamy, add the zucchini noodles. Cook, stirring often, until just tender, about 5 minutes. Add the garlic and cook, stirring, 1 more minute. Turn heat off.
  3. To the cooked zucchini noodles in the skillet, add the salt, pepper, pepper flakes and Parmesan. Mix well and serve.
Nutrition Per Serving
Calories: 185; Fat: 14g; Carbohydrates: 10g; Sugar: 3g; Sodium: 474mg; Fiber: 3g; Protein: 6g

Zucchini Noodles

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