Garlic Rosemary Zucchini Noodles

By AislePrompt Editorial · Published 2026-04-19 · Updated 2026-04-19

A vibrant vegetable side dish where spiralized zucchini is quickly sautéed with aromatic garlic and rosemary. This keto recipe, ready in about 15 minutes, pairs zucchini, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, 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

• 4 medium, spiralized zucchini
• 2 tbsp olive oil
• 3, minced garlic cloves
• 1 tsp dried rosemary
• 1/4 tsp sea salt
• 2 tbsp grated parmesan

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Place 4 medium spiralized zucchini noodles in a colander and toss with 1/4 tsp sea salt to draw out excess moisture. Let sit for 5 minutes, then pat dry with paper towels.
2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and 1 tsp dried rosemary, sautéing for 1 minute until fragrant but not browned.
3. Step 3: Add the zucchini noodles and 1 tbsp olive oil to the skillet. Cook for 3-4 minutes, stirring frequently, until zucchini is tender but still slightly crisp.
4. Step 4: Remove from heat and stir in 2 tbsp grated parmesan. Serve immediately while warm.