Lemon-Parsley Zucchini Noodles with Parmesan

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Light zucchini noodles tossed in a bright lemon-parmesan sauce, finished with fresh parsley for a refreshing keto dinner. This italian-inspired keto (vegetarian, low carb) ready in about 20 minutes pairs medium, spiralized zucchinis, olive oil, grated Parmesan cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.

Prep: 10 min Cook: 10 min Serves 2 Italian cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add spiralized zucchini noodles and cook for 3-4 minutes, stirring frequently, until tender but still slightly crisp.
  2. Step 2: Remove skillet from heat and immediately stir in 1/2 cup grated Parmesan cheese, 1 lemon zested and juiced, 1 tbsp chopped fresh parsley, 1/4 tsp salt, and 1/8 tsp black pepper.
  3. Step 3: Continue stirring until the cheese melts and the sauce evenly coats the noodles.
  4. Step 4: Serve immediately while warm for optimal texture and flavor.

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Frequently asked questions

How long does Lemon-Parsley Zucchini Noodles with Parmesan take to make?

Total time is about 20 minutes (10 min prep + 10 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-Parsley Zucchini Noodles with Parmesan?

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 zucchinis from drying out.

Can I substitute ingredients in Lemon-Parsley Zucchini Noodles with Parmesan?

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-Parsley Zucchini Noodles with Parmesan 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 Lemon-Parsley Zucchini Noodles with Parmesan 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.

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