Baked Italian Herb-Infused Zucchini Noodles with Parmesan
Light zucchini noodles baked with a fragrant blend of Italian herbs, garlic, and Parmesan cheese for a low-carb vegetable side. This Italian-inspired vegetarian recipe (low carb), ready in about 25 minutes, pairs olive oil, garlic cloves, minced, dried Italian seasoning for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 3, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 (about 4 cups) medium zucchini, spiralized into noodles
- 2 tbsp olive oil
- 3 cloves garlic cloves, minced
- 1 tsp dried Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup grated Parmesan cheese
- 2 tbsp fresh basil leaves, chopped
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Place 4 cups of spiralized zucchini noodles in a large mixing bowl.
- Step 2: Add 2 tbsp olive oil, 3 minced garlic cloves, 1 tsp dried Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper to the zucchini. Toss gently to coat the noodles evenly.
- Step 3: Transfer the seasoned zucchini noodles to a lightly greased baking dish, spreading them in an even layer.
- Step 4: Sprinkle 1/2 cup grated Parmesan cheese evenly over the top.
- Step 5: Bake in the preheated oven for 15 minutes until the zucchini is tender and the cheese is golden and bubbly.
- Step 6: Remove from oven and garnish with 2 tbsp chopped fresh basil before serving warm.
Frequently asked questions
How long does Baked Italian Herb-Infused Zucchini Noodles with Parmesan take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Italian Herb-Infused Zucchini Noodles with Parmesan?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Baked Italian Herb-Infused Zucchini Noodles with Parmesan?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Italian Herb-Infused Zucchini Noodles with Parmesan for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Baked Italian Herb-Infused Zucchini Noodles with Parmesan low carb?
Yes — this recipe is tagged low carb, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
