Zucchini Pasta with Garlic and Parmesan
This zucchini pasta recipe is a weeknight hero—fast, flavorful, and healthy without tasting like a compromise. Sautéed zucchini noodles, golden garlic, and a sprinkle of parmesan turn one humble veggie into dinner magic.
Equipment
- Spiralizer or Vegetable Peeler
- Large Skillet
Ingredients
Main Ingredients
- 2 medium zucchini spiralized or peeled into noodles
- 2 tbsp olive oil extra virgin
- 2 cloves garlic minced
- salt to taste
- black pepper to taste
- 1/4 cup parmesan cheese grated
Optional Add-ins
- 1/2 cup cherry tomatoes halved
- fresh basil for garnish
Instructions
- Spiralize or peel zucchini into noodle-like strips. Sprinkle lightly with salt and let sit for 10 minutes. Pat dry or squeeze out excess moisture with a towel.
- Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant.
- Add zucchini noodles and optional cherry tomatoes. Cook 2–3 minutes, tossing often, until just tender but not mushy.
- Season with black pepper and additional salt if needed. Remove from heat and toss with grated parmesan.
- Garnish with fresh basil and serve hot.
Notes
To avoid soggy noodles, don’t skip the salting and draining step. Use this caramelized zucchini base on toast, in eggs, or with grilled protein. Keep leftovers in the fridge and reheat gently. You can also mix in real pasta for a hybrid version.
Nutrition
Calories: 210kcalCarbohydrates: 8gProtein: 7gFat: 18gSaturated Fat: 4gCholesterol: 10mgSodium: 250mgPotassium: 480mgFiber: 2gSugar: 5gVitamin A: 950IUVitamin C: 32mgCalcium: 120mgIron: 1mg
Tried this recipe?Let us know how it was!