Zucchini Noodles Recipe
An easy, low carb zucchini noodles recipe that closely mimics the experience of eating real pasta. The cheesy, garlicky strands are unbelievably good!
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 2 servings
- 2 medium zucchinis, unpeeled, ends trimmed (total weight 14 oz, 400g)
- 2 tablespoons unsalted butter
- 1 tablespoon minced garlic
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon red pepper flakes
- 4 tablespoons grated Parmesan
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.
Alternatively, make your life easy and buy packaged zucchini noodles at the grocery store. I get mine at Whole Foods.
Heat the butter in a large 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.
To the cooked zucchini noodles in the skillet, add the salt, pepper, pepper flakes and Parmesan. Mix and serve.
Calories: 185kcal | Carbohydrates: 10g | Protein: 6g | Fat: 14g | Sodium: 474mg | Fiber: 3g | Sugar: 3g