Sautéed Garlic Zucchini Noodles with Parmesan
Light, fresh zucchini noodles tossed in a savory garlic-herb butter sauce with a sprinkle of nutty Parmesan for a quick keto side or light meal. This italian-inspired keto (low-carb) ready in about 15 minutes pairs medium (about 12 oz) 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 210 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.
Ingredients
- 2 medium (about 12 oz) zucchini
- 1 tbsp olive oil
- 4 minced garlic cloves
- 1 tbsp unsalted butter
- 1 tbsp chopped fresh basil
- 2 tbsp grated Parmesan cheese
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: Spiralize zucchini into noodles using a spiralizer, then pat dry thoroughly with paper towels to remove excess moisture (this prevents sogginess).
- Step 2: Heat 1 tbsp olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and sauté for 1 minute until golden and fragrant, stirring constantly to avoid burning.
- Step 3: Add spiralized zucchini noodles to the skillet, tossing gently with tongs for 3-4 minutes until tender-crisp (do not overcook; they should retain a slight bite).
- Step 4: Remove skillet from heat and stir in 1 tbsp butter, 1 tbsp chopped basil, 2 tbsp grated Parmesan, 1/4 tsp salt, and 1/8 tsp black pepper. Toss until cheese melts and sauce coats noodles evenly, about 1 minute.
- Step 5: Serve immediately while hot, garnished with extra basil if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Garlic Zucchini Noodles with Parmesan 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 Sautéed Garlic 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 (about 12 oz) zucchini from drying out.
Can I substitute ingredients in Sautéed Garlic 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 Sautéed Garlic 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 Sautéed Garlic Zucchini Noodles with Parmesan low-carb?
Yes — this recipe is tagged 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
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
