Garlic Rosemary Zucchini Noodles
A vibrant vegetable side dish where spiralized zucchini is quickly sautéed with aromatic garlic and rosemary. This keto ready in about 15 minutes pairs medium, spiralized zucchini, olive oil, minced 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 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, spiralized zucchini
- 2 tbsp olive oil
- 3, minced garlic cloves
- 1 tsp dried rosemary
- 1/4 tsp sea salt
- 2 tbsp grated parmesan
Instructions
- 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.
- 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.
- 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.
- Step 4: Remove from heat and stir in 2 tbsp grated parmesan. Serve immediately while warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Garlic Rosemary 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 Rosemary 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 medium, spiralized zucchini from drying out.
Can I substitute ingredients in Garlic Rosemary 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 Rosemary Zucchini Noodles for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.
What should I serve with Garlic Rosemary Zucchini Noodles?
A simple grain (rice, quinoa, or crusty bread), a quick green salad, and a steamed or roasted vegetable round out the plate. Tap "Plan a meal with the AI" above for dish-specific pairings based on what you have on hand.
What others are saying
- ★★★★★
Loved it! So flavorful and perfect for keto.
- ★★★★★
This is my new go-to keto dinner. So easy and delicious.
- ★★★★★
My kids actually ate zucchini noodles! They loved the garlic and rosemary.
