These zucchini noodles closely mimic the experience of eating real pasta. The cheesy, garlicky strands are unbelievably good!
If you use pre-spiralized zucchini, it's as easy as can be. And you can mix in a cooked protein (such as chicken or shrimp) and turn these into a complete meal.
These zoodles with butter and parmesan are so amazing. The first time I made them I was delighted - they are so close to the experience of eating real buttered noodles!
I've been making this recipe often over the past few years. It's so delicious. Savoring the cheesy, garlicky strands, I always think to myself, well, it's not EXACTLY like real pasta, but it's surprisingly close!
(By the way, another good option is to use spaghetti squash noodles).
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Ingredients
You'll only need a few simple ingredients to make zucchini noodles. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Fresh zucchinis: Try to find young, firm zucchinis. They taste best! You can also use packaged spiralized zucchini.
- Butter: European butter is so delicious, but any butter will work.
- Garlic: Mince it yourself or use the stuff that comes in a jar.
- Kosher salt and black pepper: If using fine salt, reduce the amount you use, or the dish could end up too salty.
- Red pepper flakes. They add flavor and color. They don't actually make this dish spicy. But you can omit them if you'd like.
- Grated Parmesan: It's best to use finely grated parmesan and not coarsely shredded.
Instructions
Given that you can now use packaged zucchini noodles, which wasn't an option a few years ago, this is a very easy recipe. It's literally ready in ten minutes.
Scroll down to the recipe card for detailed instructions. Here are the basic steps:
- You start by making the noodles. You can cut them by hand or use a spiralizer. Or buy them already spiralized! That's easiest, of course.
- Next, cook the strands and some minced garlic in butter.
- Season with salt, pepper, and red pepper flakes, then add parmesan. That's it! So easy.
Expert tip
Overcooking the zucchini strands will result in them being soggy. It's actually much like cooking pasta al-dente. You want the strands to still have a "bite." You don't want them too soft.
So make sure you don't cook them longer than necessary in the first step of cooking, before adding the garlic. Then, after adding the garlic and letting it cook briefly, turn the heat off immediately.
Frequently asked questions
I started making this recipe back in 2014. Back then, not wanting to use a mandoline slicer, I used a sharp knife to thinly slice fresh zucchini into thin strips. Later, I learned that one can buy a spiralizer for spiralizing vegetables.
As I write here to update this recipe, in 2021, I am so happy that grocery stores now carry packaged zoodles (I get mine at Whole Foods). So convenient! And they are sliced much more evenly than my hand-spiralized zucchini.
Unfortunately, they don't. Like many other substitutes, this is an excellent one, and I do find it's very satisfying and amazingly close to the real thing.
But it's still a substitute, making it appropriate for those willing to compromise a bit in order to meet their goals.
Don't overcook them! They only need about 5 minutes in the pan, maybe even less if your pan is hot. It's just like pasta - you want it al-dente, so you don't overcook it.
Variations
Here are a few ideas for you for varying the basic recipe:
- Instead of butter, you can mix store-bought pasta sauce into the noodles. In that case, I would use ⅓ to ½ cup of sauce and omit the spices. This is as easy as this recipe can get, especially if you use pre-spiralized noodles.
- Try mixing cooked shredded chicken into the noodles. This will turn it from a side dish into a complete meal.
- Bacon bits are another tasty option that adds lots of flavor.
- You can try using good olive oil in this recipe instead of butter. I prefer butter, but olive oil is also very good.
Serving suggestions
Zucchini noodles are the perfect side dish. They go well with so many main courses, including baked salmon, chicken drumsticks, and pork tenderloin.
They can also serve as an excellent 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 these chicken meatballs or these meatballs with tomato sauce.
Storing leftovers
You can keep the leftovers in the fridge, in an airtight container, for about 3 days. Reheat them gently, covered, in the microwave on 50% power.
If you like to eat cold leftover pasta, I think you'll enjoy these leftovers cold too. I do!
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Recipe card
Buttered Zucchini Noodles
INGREDIENTS
- 2 medium zucchinis unpeeled, ends trimmed (total weight 14 oz, 400g)
- 2 tablespoons unsalted butter
- 1 tablespoon minced fresh garlic
- ½ teaspoon Diamond Crystal kosher salt
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon red pepper flakes
- 4 tablespoons grated Parmesan
INSTRUCTIONS
- 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 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.
- Add the kosher salt, black pepper, red pepper flakes, and parmesan. Mix and serve.
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NOTES
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NUTRITION PER SERVING
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 