Lemon-Parmesan Zucchini Noodles
Creamy zucchini noodles tossed in a bright lemon-parmesan sauce with garlic, finished with fresh herbs for a light yet satisfying keto meal. This Italian-inspired vegetarian recipe (low-carb), ready in about 30 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 200 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
- 2 medium spiralized zucchini
- 2 tbsp olive oil
- 3 minced garlic cloves
- 1/4 cup grated Parmesan cheese
- 1/4 cup full-fat coconut milk
- 1 tbsp lemon juice
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/4 cup torn fresh basil
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat 2 tbsp olive oil in skillet over medium heat. Add minced garlic and cook 1 minute until fragrant (do not brown).
- Step 2: Add spiralized zucchini noodles to skillet, tossing to coat. Cook 3-4 minutes, stirring occasionally, until tender but still firm to the bite.
- Step 3: Stir in grated Parmesan, coconut milk, 1 tbsp lemon juice, 1/4 tsp salt, and 1/8 tsp black pepper. Cook 2-3 minutes, stirring constantly, until sauce thickens and coats noodles.
- Step 4: Remove from heat, stir in torn basil. Serve immediately while hot.
