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    Home » Vegetable Recipes » Buttered Zucchini Noodles

    Buttered Zucchini Noodles

    Last updated: May 5, 2023 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Jump to Video Print Recipe

    These tasty zucchini noodles are ready in 10 minutes and closely mimic the experience of eating real pasta. The cheesy, garlicky strands are unbelievably good!

    If you use store-bought 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 noodles into a complete meal.

    Zucchini noodles with butter and parmesan served on a white plate.

    Vegetables-based pasta substitutes can be tricky. It's not easy to recreate the flavor - and especially the texture - of wheat pasta.

    Hearts of Palm pasta and spaghetti squash noodles are two great options. But I find myself making these zucchini noodles more often than any other substitute.

    The cheesy, garlicky strands are tasty and not watery. They are simply amazing and very close to the experience of eating real buttered noodles

    Jump to:
    • Ingredients
    • Variations
    • Zucchini Noodles Instructions
    • Expert Tip
    • Recipe FAQs
    • Serving Suggestions
    • Storing Leftovers
    • Related Recipes
    • Recipe Card

    Ingredients

    You'll only need a few simple ingredients to make these amazing zucchini noodles. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

    • Spiralized zucchinis: I get mine at Whole Foods. They are also available at most supermarkets.
    • Butter: European butter is especially delicious, but any butter will work.
    • Garlic: For the best flavor, mince it yourself rather than using the stuff that comes in a jar.
    • Kosher salt and black pepper: If using fine salt, reduce the amount you use by half, 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.
    The ingredients needed to cook zucchini noodles.

    Variations

    • Instead of butter, you can mix store-bought pasta sauce into the noodles. When I go this route, I use a ⅓ to ½ cup of sauce and omit the spices. This is as easy as this recipe can get!
    • 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.
    • Bacon bits are another tasty option that adds wonderful flavor.
    • You can use high-quality olive oil in this recipe instead of butter. I prefer butter, but olive oil is also very good.

    Zucchini Noodles Instructions

    Given that you can now use store-bought spiralized zucchini, 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:

    • Heat the butter in a large skillet over medium-high heat. (Photo 1).
    • When melted and foamy, add the noodles. Cook, stirring often, until just tender, about 4-5 minutes. (Photo 2).
    • Add the garlic and cook, stirring, for 1 more minute. Turn the heat off. (Photo 3).
    • Add the kosher salt, black pepper, red pepper flakes, and parmesan. Mix and serve. (Photos 4-6).
    A six-photo collage showing the steps for making zoodles.

    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.

    Recipe FAQs

    How do you create the noodle shapes?

    I started making this recipe 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 you can use a vegetable spiralizer.

    As I write here to update this recipe, in 2021, I am so happy that grocery stores now carry spiralized zucchini. How convenient! So that's what I use now when making this recipe.

    Do zucchini noodles taste like pasta?

    Not exactly. 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 dietary goals.

    How do you prevent the noodles from being soggy?

    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 need to make sure not to overcook it.

    Serving Suggestions

    Zucchini noodles are the perfect side dish. They go well with so many main courses, including baked salmon, chicken drumsticks, chicken patties, 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!

    Buttered zucchini noodles served on a white plate with a napkin.

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    Recipe Card

    Zucchini noodles piled on a white plate.
    4.99 from 165 votes
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    Quick Zucchini Noodles

    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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    Ingredients

    • 1 pound spiralized zucchinis
    • 2 tablespoons unsalted butter
    • 1 tablespoon fresh garlic minced
    • ½ teaspoon Diamond Crystal kosher salt
    • ¼ teaspoon freshly ground black pepper
    • ⅛ teaspoon red pepper flakes
    • 4 tablespoons Parmesan dry-grated

    Instructions

    • Heat the butter in a large 12-inch 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.

    Video

    Notes

    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.

    Add Your Own Notes

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    Nutrition per Serving

    Serving: 0.5recipe | Calories: 185kcal | Carbohydrates: 10g | Protein: 6g | Fat: 14g | Sodium: 474mg | Fiber: 3g | Sugar: 3g
    SubscribeI typically publish a new or updated recipe once a week. Want the new recipes in your inbox? Subscribe today! You can unsubscribe at any time.
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    DisclaimersMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

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    About the Author

    Vered Deleeuw 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. Click to learn more about Vered.

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      Recipe Rating




    1. Colleen Seaman

      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

        June 01, 2023 at 5:31 pm

        Sounds really good, Colleen! Glad you enjoyed it.

        Reply

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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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