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Home » Vegetable Recipes » Zucchini Noodles

Zucchini Noodles

A photo of Vered DeLeeuw.
by Vered DeLeeuwUpdated Apr 9, 2025
14 Comments
5 from 27 votes

Jump to Recipe Review Recipe

These delicious zucchini noodles are ready in ten minutes. When using store-bought spiralized zucchini, this recipe is as easy as can be.

Zucchini noodles are piled on a white plate.

One of my favorite side dishes is vegetable-based pasta substitutes. Hearts of Palm pasta and spaghetti squash noodles are great, but I make these zucchini noodles more often than any other substitute. The cheesy, garlicky strands are delicious and not watery. They are very close to the experience of eating real buttered noodles, and you can mix in a cooked protein, such as chicken or shrimp, to turn them into a complete meal.

Ingredients

The ingredients needed to cook zucchini noodles.

See the recipe card for exact measurements. Here are my comments on some of the ingredients.

  • Spiralized zucchini: You can use a mandoline slicer or a vegetable spiralizer to create the noodle shapes, or use store-bought zucchini spirals.
  • Butter: Salted or unsalted - both work.
  • Garlic: For the best flavor, mince it yourself instead of using jarred minced garlic.
  • To season: Kosher salt, black pepper, and red pepper flakes.
  • Grated Parmesan: Use finely grated Parmesan, not coarsely shredded.

Variations

  1. Sometimes, I add a cup or two of shredded baked chicken breast or boiled shrimp to the noodles. This turns them from a side dish into a complete meal.
  2. Bacon bits are another tasty option. You can also microwave bacon until crispy, crumble it, and add it to the noodles.
  3. You can use high-quality olive oil instead of butter. I prefer butter, but olive oil is also good.
  4. Sometimes, as shown in the photo below, I saute the noodles in a tablespoon of olive oil, sprinkle them with salt and pepper, and top them with half a cup of store-bought pasta sauce and a quarter cup of grated parmesan.
Zucchini noodles with marinara sauce and parmesan cheese.

Instructions

The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.

Heat the butter in a large skillet over medium-high heat. When melted and foamy, add the zucchini. Cook, stirring often, until just tender, about 4-5 minutes.

Stirring zoodles in skillet.

Add the garlic and cook, stirring, for 1 more minute. Turn the heat off.

Adding garlic to zoodles.

Add the kosher salt, black pepper, red pepper flakes, and parmesan. Mix and serve.

Zucchini noodles are ready in the skillet.

5 stars rating. I don't eat pasta, so these noodles are the perfect sub for spaghetti. Very quick and easy to prepare, and I have a spiralizer, so prep time is minimal. I can't count how many times I've made this recipe, and it comes out perfect every time! Many thanks!
Darcy
Read more comments

Recipe Tips

  1. Overcooking the zucchini strands will result in them being soggy. It's much like cooking pasta al dente. You want the strands to still have a "bite." You don't want them to be too soft. So, make sure you don't cook them longer than necessary in the first step before adding the garlic. Then, after adding the garlic and letting it cook briefly, turn the heat off immediately.
  2. Yellow squash will work in this recipe, although it's not as common to find it already spiralized, so you'll need to spiralize it yourself.
  3. You can keep the leftovers in an airtight container in the fridge for up to four days. Reheat them, covered, in the microwave at 50% power. If you like cold leftover pasta, you'll enjoy eating the leftovers cold. I certainly do! I don't recommend freezing the leftovers.

Serving Suggestions

Zucchini noodles are the perfect side dish. They go well with many main courses, including baked salmon, chicken drumsticks, chicken patties, and pork tenderloin. They can also serve as the perfect bed for saucy dishes such as baked scallops, shrimp scampi, or pulled pork.

As mentioned above, you can mix cooked protein (such as shredded chicken) into the noodles and turn them from a side dish into a main dish. I also like to serve them topped with meatballs, such as chicken meatballs or meatballs with tomato sauce.

Recipe Card

Zucchini noodles are piled on a white plate.
5 from 27 votes
Save this RecipeSaved! Rate this Recipe Print Recipe

Zucchini Noodles with Butter and Parmesan

These buttery zucchini noodles closely mimic the experience of eating real pasta. The cheesy, garlicky strands are unbelievably good!
Prep Time5 minutes mins
Cook Time5 minutes mins
Total Time10 minutes mins
Course: Side Dish
Cuisine: Italian
Servings: 2 servings
Calories: 185kcal
Author: Vered DeLeeuw
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Video

Ingredients

  • 1 pound zucchini spirals
  • 2 tablespoons unsalted butter
  • 1 tablespoon fresh garlic - minced
  • ½ teaspoon Diamond Crystal kosher salt - or ¼ teaspoon of any other salt, including Morton kosher salt
  • ¼ teaspoon black pepper - freshly ground
  • ⅛ teaspoon red pepper flakes
  • 4 tablespoons Parmesan - grated

Instructions

  • Heat the butter in a large, 12-inch skillet over medium-high heat.
    Melting butter in a skillet.
  • When melted and foamy, add the zucchini noodles. Cook, stirring often, until just tender, about 4-5 minutes.
  • Add the garlic and cook, stirring, for 1 more minute. Turn the heat off.
    Adding garlic to the zoodles in the skillet.
  • Mix in the kosher salt, black pepper, red pepper flakes, and parmesan.
    Adding spices and parmesan to the zucchini noodles in the skillet.
  • Serve immediately.
    Zucchini noodles are ready and served on a white plate.

Notes

  • You can use a mandoline slicer or a vegetable spiralizer to create the noodle shapes or use store-bought zucchini spirals.
  • Overcooking the zucchini strands will result in them being soggy. It's much like cooking pasta al dente. You want the strands to still have a "bite." You don't want them to be too soft. So, please don't cook them longer than necessary in the first step before adding the garlic. Then, after adding the garlic and letting it cook briefly, turn the heat off immediately.
  • Sometimes, I add a cup or two of shredded baked chicken breast or boiled shrimp to the noodles. This turns them from a side dish into a complete meal.
  • You can keep the leftovers in an airtight container in the fridge for up to four days. Reheat them, covered, in the microwave at 50% power. If you like cold leftover pasta, you'll enjoy eating these leftovers cold. I certainly do! I don't recommend freezing the leftovers. 

Nutrition per Serving

Serving: 0.5 recipe | Calories: 185 kcal | Carbohydrates: 10 g | Protein: 6 g | Fat: 14 g | Sodium: 474 mg | Fiber: 3 g | Sugar: 3 g

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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.

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Comments

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    Recipe Rating




  1. Sigma says

    May 08, 2025 at 10:11 am

    5 stars
    So good plus tasty, definitely try this, guys.

    Reply
    • Vered DeLeeuw says

      May 08, 2025 at 10:30 am

      Glad you like it! Thank you very much for the review.

  2. Richard says

    April 08, 2025 at 4:55 am

    5 stars
    This was a very simple and easy recipe to follow… the others were unnecessarily complicated. Thanks for the suggestions to upgrade your basic recipe, that was helpful as well. I’ll eat more of these because of your recipe… thanks again!

    Reply
    • Vered DeLeeuw says

      April 08, 2025 at 8:39 am

      You're very welcome, Richard! Thank you for the review.

  3. Dana says

    December 13, 2024 at 7:22 pm

    5 stars
    This was very good. And easy to prepare. I will make it again for sure.

    Reply
    • Vered DeLeeuw says

      December 13, 2024 at 7:52 pm

      Wonderful, Dana! I'm so glad you liked it.

  4. Darcy says

    November 20, 2024 at 4:47 pm

    5 stars
    I don't eat pasta so these zucchini noodles are the perfect sub for spaghetti. Very quick and easy to prepare, and I have a spiralizer, so prep time is minimal. I can't count how many times I've made this recipe and it comes out perfect every time! Many thanks!!

    Reply
    • Vered DeLeeuw says

      November 20, 2024 at 6:29 pm

      You're very welcome, Darcy! I'm so glad you like this recipe.

  5. Shawna says

    July 08, 2024 at 12:14 pm

    5 stars
    Delicious! Thank you!

    Reply
    • Vered DeLeeuw says

      July 08, 2024 at 12:57 pm

      I'm glad you enjoyed this recipe, Shawna! Thanks for the comment.

  6. Jess says

    July 20, 2023 at 7:13 pm

    5 stars
    First time I’d ever eaten any type of zucchini noodle and this was absolutely amazing! I will be using this recipe again and again!

    Reply
    • Vered DeLeeuw says

      July 20, 2023 at 10:19 pm

      So glad you liked these noodles, Jess!

  7. Colleen Seaman says

    June 01, 2023 at 5:17 pm

    Hi! I decided to loosely follow your recipe: I added chicken & mushrooms plus some different seasonings. It was so good. I grilled the chicken separately then chopped it up and tossed it in.

    Reply
    • Vered DeLeeuw says

      June 01, 2023 at 5:31 pm

      Sounds really good, Colleen! Glad you enjoyed it.

A photo of Vered DeLeeuw.

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Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.

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