Sautéed Zucchini Noodles with Garlic and Cream Cheese
A creamy, garlicky noodle dish made with spiralized zucchini and melted cream cheese, perfect for a quick keto dinner. This Italian-inspired vegetarian recipe (low-carb, keto), ready in about 20 minutes, pairs zucchini, cream cheese, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 270 calories and feeds 2, 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
- 24 oz zucchini
- 4 oz cream cheese
- 2 cloves garlic
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/8 tsp black pepper
- 2 tbsp grated Parmesan cheese
The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Spiralize 24 oz zucchini into noodles using a spiralizer, then set aside.
- Step 2: Heat 1 tbsp olive oil in large skillet over medium heat. Add 2 minced garlic cloves and sauté 1 minute until fragrant.
- Step 3: Add 24 oz zucchini noodles to skillet and cook 3-4 minutes, stirring frequently, until tender but still firm.
- Step 4: Remove skillet from heat. Stir in 4 oz cream cheese until melted and smooth, then add 1/4 tsp salt and 1/8 tsp black pepper.
- Step 5: Stir in 2 tbsp grated Parmesan cheese and serve immediately.
