Garlic and Olive Oil Zucchini Noodles
A simple, vibrant keto dish featuring spiralized zucchini tossed in aromatic garlic-infused olive oil, with a hint of heat for a quick weeknight side. This italian-inspired pasta (vegetarian) ready in about 15 minutes pairs tablespoons (30ml) Olive oil, (15g) Garlic, minced, teaspoon Salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 256 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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
- 4 medium (680g, spiralized into noodles) Zucchini
- 2 tablespoons (30ml) Olive oil
- 3 cloves (15g) Garlic, minced
- 1/4 teaspoon Salt
- 1/8 teaspoon Black pepper
- 1/4 teaspoon Red pepper flakes
Instructions
- Step 1: Pat 680g zucchini noodles dry with paper towels to remove excess moisture. Heat 2 tablespoons (30ml) olive oil in a large skillet over medium heat for 1 minute.
- Step 2: Add 3 cloves minced garlic (15g) and 1/4 teaspoon red pepper flakes to the skillet, sautéing for 1 minute until fragrant — do not let the garlic brown.
- Step 3: Add the spiralized zucchini noodles to the skillet and toss to coat with the oil and garlic. Cook for 3-4 minutes, stirring occasionally, until the zucchini is tender but still firm (al dente) and moisture has evaporated.
- Step 4: Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper, tossing to combine.
Frequently asked questions
How long does Garlic and Olive Oil Zucchini Noodles take to make?
Total time is about 15 minutes (10 min prep + 5 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 Garlic and Olive Oil Zucchini Noodles?
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 tablespoons (30ml) olive oil from drying out.
Can I substitute ingredients in Garlic and Olive Oil Zucchini Noodles?
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 Garlic and Olive Oil Zucchini Noodles for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Garlic and Olive Oil Zucchini Noodles vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This recipe is a game-changer for my low-carb diet. So delicious!
- ★★★★★
Perfect for a quick weeknight meal. The zucchini noodles held up well.
- ★★★★★
The garlic and olive oil really brought out the zucchini. A new favorite!
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