Simple, garlicky, and totally delicious—these zucchini noodles are the easiest way to enjoy a low-carb, veggie-packed pasta swap. They cook in minutes and soak up all the flavor of that buttery garlic goodness!
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩🍳 Recipe Tips | Serving Suggestions | 📝 Full Recipe Card | 🍽 More Healthy Zucchini Recipes
I’ve made a lot of zucchini noodles, and let me tell you—the best ones are quick, simple, and barely cooked.
These are lightly sautéed with garlic and olive oil, just long enough to soften slightly while still keeping that fresh bite. A little salt, pepper, and onion powder make them extra tasty, and any liquid they release turns into a garlicky sauce that clings to every strand.
They’re great on their own, but also the perfect blank canvas for whatever toppings you love—Parmesan, tomato sauce, or even pesto. Plus, they’re Paleo, keto, Whole30, and vegan-friendly!
If you love pasta but want something lighter, these garlicky zucchini noodles are for you!
👩🍳 You might also like these nutritious side dishes: grilled vegetables (with a delicious herby garlic sauce), roasted butternut squash (sweet and soft), cauliflower rice risotto or coconut cauliflower rice (both are low-carb and grain-free), or super simple lemon garlic asparagus.
What You’ll Need
Here is what you’ll need for this zucchini noodles recipe. Find the full measurements in the recipe card below.
- Zucchini – The star of the show! Go for medium to large zucchini and use a vegetable spiralizer for the best noodle texture.
- Olive oil – Adds richness and helps carry the garlic flavor. Swap for avocado oil or butter if you prefer.
- Garlic – The key to making these noodles taste incredible. Freshly minced is best!
- Seasonings – Salt, pepper, and onion powder. Onion powder adds a subtle savory depth.
- Lemon juice (optional) – A little drizzle at the end adds brightness. I also like a bit of Parmesan.
How To Make Zucchini Noodles
Find the full recipe and nutritional information below. Here are some handy step-by-step photos for these zucchini noodles.
- Spiralize the zucchini using a spaghetti or angel hair blade of a vegetable spiralizer.
- Heat a large skillet over medium heat. Add olive oil and garlic, sauté for about 30 seconds until golden.
- Add the zucchini noodles, salt, pepper, and onion powder. Toss to coat.
- Cook for 15-30, stirring gently. Do not overcook!
Watch The Video
Recipe Tips
- Don’t overcook them! Zucchini noodles should be just warmed, not soft and watery. They release moisture as they sit, so less cooking is better.
- Skip the pan and serve raw. Toss them with warm sauce, and they’ll soften just enough while staying fresh and crisp.
- No spiralizer? No problem. A julienne peeler or mandoline can do the job, then slice the ribbons further if you need.
- Want them even drier? Sprinkle the noodles with salt and let them sit for 10 minutes, then pat dry before cooking. Honestly, I never have the time for this but I’ve heard this trick can work.
- Storage tips: Zucchini noodles are best fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. They’ll release some liquid, so drain before reheating. Freezing isn’t ideal, as they turn mushy when thawed.
- Make-ahead: You can spiralize the zucchini a day ahead and store the noodles in the fridge, wrapped in a paper towel to absorb moisture. Cook them just before serving for the best texture.
Serving Suggestions
These zucchini noodles make a great low-carb side dish with pretty much anything. Try them with my easy chicken curry or fish curry, my grilled chicken tenders or the spicy honey sriracha chicken bites, baked salmon or garlic butter shrimp. Or for something vegetarian, try them with lentil mushroom Stroganoff or lemongrass tofu curry.
They’re also a fantastic base for marinara sauce, Alfredo, or even a quick peanut sauce for an Asian-inspired twist. For a heartier meal, toss in some sautéed mushrooms, cherry tomatoes, or a handful of spinach.
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Ingredients
- 2 medium to large zucchini
- 1.5 tablespoons olive oil
- 2 cloves garlic minced
- ½ teaspoon salt or to taste
- ¼ teaspoon pepper
- ½ teaspoon onion powder
- Drizzle of lemon juice optional
Instructions
- Spiralize the zucchini using a spaghetti or angel hair blade of a countertop spiralizer. If using a hand spiralizer, make sure to keep the zucchini centered for long, even noodles.
- Heat a large pan over medium heat. Add olive oil and garlic, sautéing for about 30 seconds until fragrant but not browned.
- Add the zucchini noodles along with salt, pepper, and onion powder. Toss well to coat in the garlicky oil.
- Cook for just 15-30 seconds, stirring gently. You want them warmed through but still firm, not mushy.
- Remove from heat and serve. A sprinkle of Parmesan, a dollop of pesto, or a spoonful of your favorite sauce is always a good idea.
Video
Notes
- I usually do one medium zucchini per person.
- Don’t overcook them! Zucchini noodles should be just warmed, not soft and watery. They release moisture as they sit, so less cooking is better.
- Skip the pan and serve raw. Toss them with warm sauce, and they’ll soften just enough while staying fresh and crisp.
- No spiralizer? No problem. A julienne peeler or mandoline can do the job, then slice the ribbons further if you need.
- Want them even drier? Sprinkle the noodles with salt and let them sit for 10 minutes, then pat dry before cooking. Honestly, I never have the time for this but I’ve heard this trick can work.
- Storage tips: Zucchini noodles are best fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. They’ll release some liquid, so drain before reheating. Freezing isn’t ideal, as they turn mushy when thawed.
- Make-ahead: You can spiralize the zucchini a day ahead and store the noodles in the fridge, wrapped in a paper towel to absorb moisture. Cook them just before serving for the best texture.
Nutrition
FAQs
Not exactly, but they’re a fresh, slightly crisp alternative that works well with pasta sauces. Think of them as a lighter, veggie-forward option!
Don’t overcook them! A quick 15 to 30 seconds of sautéing is all they need. Also, avoid adding sauce directly to the pan—serve it over the noodles instead.
Absolutely! They’re low in calories, carbs, and packed with fiber, vitamins, and minerals. Plus, they’re gluten-free, keto, and Whole30-friendly!
You can, but it’s not necessary. If you want drier noodles, sprinkle them with salt and let them sit for 10 minutes, then pat dry before cooking.
Super easy to make the really enjoyed the garlic flavor. They got a tiny bit soggy (might have overcooked them) but I kind of expect that from zucchini noodles, didn’t spoil the dish in any wau.