Zucchini “noodles” have been my go-to obsession this summer! They’re incredibly versatile, making them the perfect way to sneak in some extra veggies, especially for picky eaters. Whether it’s a light lunch or a healthy dinner, these zucchini noodles are always on rotation in my kitchen. Plus, they’re a great way to get a nutritious meal on the table quickly without compromising on flavor.
Creamy Garlic Zucchini Noodles: Simple and Satisfying
I love this dish, and my fiancé does too. It’s an easy, flavorful meal that can be made in under 10 minutes, and the best part is, it’s completely customizable. You can add extra veggies, spicy peppers, fresh herbs like basil, or even capers for a savory twist. If you’re looking for a dairy-free option, I’ve included that too, but if dairy’s not an issue, you can easily switch to cheese. Either way, you’ll have a dish that’s both satisfying and nutritious.
This recipe is a fantastic way to enjoy pasta flavor without the carbs — zucchini noodles are a great low-carb alternative that gives you that same satisfying texture of traditional pasta. So, whether you’re watching your carbs or just looking for a healthier option, these creamy garlic zucchini noodles are a must-try.
Creamy Garlic Zucchini Noodles Recipe
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Serves: 1-2
Ingredients
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2 zucchinis, rinsed and dried (peel if not organic, otherwise leave the skin on)
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1 small clove garlic
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1 Tbsp regular butter or a dairy-free butter alternative (such as Earth Balance)
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1 tsp nutritional yeast (optional, for a cheese-like flavor)
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Crushed red pepper flakes, to taste
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Salt & pepper, to taste
Instructions
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Rinse and dry the zucchinis. If they aren’t organic, peel them. Then, julienne the zucchinis into noodles using a julienne peeler.
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Mince the garlic and add it to a medium skillet.
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Add 1 Tbsp of butter or Earth Balance (for a dairy-free version) and sauté the garlic lightly over medium heat.
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Add the zucchini noodles to the skillet and sauté until they’re tender, about 3-5 minutes.
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Remove from heat and stir in 1 tsp of nutritional yeast (if using), followed by crushed red pepper flakes and salt & pepper to taste.
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Serve immediately and enjoy!
Notes:
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If you prefer a dairy version, feel free to swap out nutritional yeast for fresh grated Parmesan cheese.
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Be careful not to overcook the zucchini noodles — they have a high water content and can become watery if sautéed too long.
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I recommend using a julienne peeler for perfectly shaped noodles. OXO makes a great one for about $10, which is an investment that can be used in a variety of recipes.
