Garlic Parmesan Zucchini Noodles (Zoodles)
These Garlic Parmesan Zucchini Noodles are tender-crisp, buttery, and packed with fresh garlic, Parmesan, and a hint of lemon. They make a quick and flavorful side dish that's easy to pair with chicken, steak, shrimp, salmon, or your favorite sauce.
Servings: 4 servings
Calories: 147kcal
Ingredients
- 4 medium zucchini
- 1 teaspoon kosher salt - optional, for draining the zucchini noodles
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 cloves garlic - minced
- 2 tablespoons chopped fresh parsley
- ½ cup freshly grated Parmesan cheese
- ½ teaspoon freshly ground black pepper
- ½ lemon - juiced
- Additional salt - to taste
Instructions
- Spiralize the zucchini. Wash and dry the zucchini, trim off both ends, and spiralize using your preferred blade. Cut any especially long strands into shorter, easier-to-eat noodles.
- Drain the zoodles, if desired. Spread the zucchini noodles over several layers of paper towels on a large baking sheet. Sprinkle with 1 teaspoon kosher salt and toss gently to distribute. Let sit for 20-30 minutes, then transfer the noodles to a clean kitchen towel and gently blot or squeeze away excess moisture. Do not wring them tightly.
- Prepare the garlic butter. Heat the olive oil and butter in a large skillet over medium-high heat. Once the butter has melted, reduce the heat to medium. Add the minced garlic and parsley and cook for 30-60 seconds, stirring continuously, until fragrant.
- Saute the zucchini noodles. Add the prepared zoodles to the skillet and gently toss to coat them in the garlic butter. Cook for 2-3 minutes, tossing frequently, until the noodles are just tender-crisp. Avoid cooking them until completely soft.
- Add the Parmesan. Sprinkle the Parmesan and black pepper over the zucchini noodles and toss briefly to combine. Remove the skillet from the heat immediately.
- Finish and serve. Add fresh lemon juice and taste before adding any additional salt. Serve immediately for the best texture.
Notes
- Cooking time may vary depending on which part of the zucchini the noodles come from. Zoodles made from the softer, seedier center tend to cook faster and can become mushy more easily. If those strands start looking very soft, remove the skillet from the heat right away to prevent overcooking.
- Storage: Store leftover cooked zucchini noodles in an airtight container in the refrigerator for up to 2 days. For make-ahead prep, uncooked spiralized zucchini can be refrigerated for 2-3 days with a paper towel in the container to absorb moisture. Reheat cooked zoodles very briefly in a hot skillet or microwave.
Nutrition
Calories: 147kcal | Carbohydrates: 9g | Protein: 7g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 822mg | Potassium: 566mg | Fiber: 3g | Sugar: 5g | Vitamin A: 750IU | Vitamin C: 46mg | Calcium: 192mg | Iron: 1mg
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