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Delicious zucchini noodles topped with garlic, basil, and parmesan in a skillet.

Zucchini Noodles Recipe

Zucchini Noodles (aka zoodles) are your answer to light, quick, and veggie-packed dinners. They're easy to spiralize, fast to cook, and endlessly customizable—making them the perfect low-carb pasta alternative for warm days or fresh meals.
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Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Course Main Course, Side Dish
Cuisine American
Servings 2 servings
Calories 110 kcal

Equipment

  • Spiralizer or Julienne Peeler
  • Skillet

Ingredients
  

Base Ingredients

  • 2 medium zucchini washed and ends trimmed
  • 1 tbsp olive oil
  • 1 clove garlic minced
  • 1 tbsp lemon juice optional, for brightness
  • 1/4 tsp salt to taste
  • 1/4 tsp black pepper to taste

Optional Toppings

  • 2 tbsp parmesan cheese grated
  • 1 tbsp toasted pine nuts or seeds optional, for crunch
  • fresh herbs like basil or parsley

Instructions
 

  • Spiralize zucchini using a spiralizer or slice into thin strips with a julienne peeler. Pat dry with a paper towel to reduce moisture.
  • Heat olive oil in a skillet over medium heat. Add garlic and cook for 30 seconds until fragrant.
  • Add zucchini noodles and sauté for 2–3 minutes, tossing gently until just tender. Do not overcook.
  • Season with salt, pepper, and lemon juice if using. Serve immediately with optional parmesan, nuts, or fresh herbs.

Notes

Zucchini noodles are best eaten fresh but can be stored in the fridge for 1–2 days. Avoid pre-salting to prevent sogginess. Great with pesto, marinara, or peanut sauce!

Nutrition

Calories: 110kcalCarbohydrates: 6gProtein: 2gFat: 9gSaturated Fat: 1gSodium: 210mgPotassium: 450mgFiber: 2gSugar: 4gVitamin A: 300IUVitamin C: 20mgCalcium: 40mgIron: 0.8mg
Keyword low carb, Vegetable Pasta, Zoodles, Zucchini Noodles
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