Stir-Fried Zucchini Noodles with Parmesan and Almond Flour

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A light keto pasta alternative where spiralized zucchini cooks quickly in garlic oil, then coats in a creamy Parmesan-almond sauce. This american-inspired vegetarian (keto, vegetarian) ready in about 25 minutes pairs medium, spiralized zucchini, olive oil, grated Parmesan cheese 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.

★ 4.4 (10 ratings) Prep: 15 min Cook: 10 min Serves 4 American cuisine 200 cal/serving
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Ingredients

Instructions

  1. Step 1: Spiralize zucchini using a julienne peeler or spiralizer, creating thin strands (about 4 cups total).
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant, avoiding browning.
  3. Step 3: Add spiralized zucchini to the skillet and stir-fry for 3-4 minutes until just tender but still crisp.
  4. Step 4: In a small bowl, whisk together 1/4 cup grated Parmesan, 1/4 cup almond flour, and 2 tbsp chicken broth until smooth.
  5. Step 5: Pour sauce mixture over zucchini noodles and stir constantly for 2-3 minutes until sauce thickens and coats the strands evenly.
  6. Step 6: Season with salt and black pepper, then serve immediately while hot.

Frequently asked questions

How long does Stir-Fried Zucchini Noodles with Parmesan and Almond Flour take to make?

Total time is about 25 minutes (15 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 Stir-Fried Zucchini Noodles with Parmesan and Almond Flour?

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 Stir-Fried Zucchini Noodles with Parmesan and Almond Flour?

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 Stir-Fried Zucchini Noodles with Parmesan and Almond Flour 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 Stir-Fried Zucchini Noodles with Parmesan and Almond Flour keto?

Yes — this recipe is tagged keto, 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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