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 (vegetarian, low-carb) ready in about 30 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 200 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
- 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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Parmesan Zucchini Noodles take to make?
Total time is about 30 minutes (15 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 Lemon-Parmesan 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 Lemon-Parmesan 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 Lemon-Parmesan 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.
Is Lemon-Parmesan Zucchini Noodles vegetarian?
Yes — this recipe is tagged vegetarian, low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made this for a date night and it was a hit! The flavors were balanced and it was so quick to make.
- ★★★★★
Perfect for a light dinner. The zucchini noodles held up well and the sauce was creamy without being heavy.
- ★★★★★
This was a delightful change from pasta! The lemon and parmesan really brightened up the zucchini. My kids even ate it without complaining.
