Zucchini noodles, or “zoodles,” offer a fresh and healthy alternative to traditional pasta, and when tossed with a luscious garlic butter sauce, they transform into a dish that’s light, flavorful, and incredibly satisfying. Perfect for a quick weeknight meal or a side dish, these zucchini noodles come together in minutes and are infused with the aromatic charm of garlic and the rich creaminess of butter. Add a sprinkle of Parmesan or a handful of fresh herbs to elevate this simple yet elegant dish.
Ingredients
- 4 medium zucchini, spiralized
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup grated Parmesan cheese (optional)
- Salt and pepper to taste
- Fresh parsley or basil, chopped, for garnish
Instructions
- Prepare the Zucchini Noodles:
Using a spiralizer, turn the zucchini into noodles. If you don’t have a spiralizer, you can use a vegetable peeler to create thin ribbons. Set the noodles aside. - Cook the Garlic Butter Sauce:
In a large skillet, melt the butter over medium heat. Once melted, add the minced garlic and sauté until fragrant, about 1–2 minutes. Be careful not to burn the garlic. If you like a little heat, stir in the red pepper flakes. - Toss the Zoodles:
Add the zucchini noodles to the skillet and toss gently to coat them in the garlic butter. Cook for 2–3 minutes, just until the zoodles are tender but still slightly crisp (al dente). Overcooking can make them soggy. - Season and Serve:
Season the zoodles with salt and pepper to taste. Sprinkle with grated Parmesan if desired, and garnish with fresh parsley or basil. Serve immediately.
