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The BEST Creamy Garlic Parmesan Zoodles

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This low carb Creamy Garlic Parmesan Zoodle dish is packed with flavors from garlic, parsley and buttery cream cheese. This simple side dish adds flare to any meal. Perfect for keto diets, it’s smooth, velvety texture will not disappoint.

soft creamy zoodles lifted with a fork

WHY YOU’LL LOVE THIS RECIPE

This recipe is inspired by my Mediterranean Shrimp and Zoodles and Zoodle Lo Mein Stir Fry recipes, as well as my favorite creamy veggie recipe. I wanted the creaminess of an Italian-Mediterranean zoodle dish, but packed with flavor. This recipe has both vibrant flavors and creamy, buttery goodness with an Italian flare.

If you’re missing regular pasta or Alfredo on a low carb diet, chances are, you’re gonna melt over this delicious recipe.

ingredients for zoodles including zucchini squash, garlic, parmesan cheese, cream cheese, butter, salt and pepper

INGREDIENTS

  • zucchini squash-choose a zucchini free of marks or dents
  • garlic cloves-fresh chopped garlic is best
  • butter
  • olive oil
  • cream cheese– full fat or non-fat will work
  • parmesan cheese– fresh grated or pre-shredded is ok
  • fresh parsley
  • Salt and pepper-to taste
steps for making creamy zoodles, including sautéing garlic, adding zoodles, adding parsley and cream cheese, then serving with grated parmesan

DIRECTIONS

Equipment needed: large skillet

  1. Sauté minced garlic in a large skillet with olive oil until fragrant.
  2. Next, add zucchini spirals, sprinkle some salt for the zucchini to cook, and release water. Sauté for a couple of minutes until the desired texture. I prefer zucchini noodles to be slightly crunchy, so 3-4 minutes is ok. For softer noodles, just keep stirring a little longer. 
  3. Remove from heat and discard the excess water out of the skillet. Then add butter, cream cheese, and parmesan cheese. Stir until well combined and creamy. Add chopped parsley, salt and ground pepper to taste.
  4. Serve the noodles warm and garnish with extra parmesan cheese, fresh parsley or thyme.
zucchini pasta nest with fresh herbs

EXPERT TIPS

  • The zucchini, when cooked, releases a lot of water, so to reduce it as much as possible, you’ll need to press the noodles with a dry towel, napkin, or with a clean cloth.
  • To make the zucchini noodles, you can use a spiralizer that makes perfectly shaped vegetable spirals.
fork twirling a creamy zucchini pasta nest

FAQ

How to keep zoodles from getting soggy

  • After spiralizing zucchini noodles, pat them dry with paper towels to remove excess moisture.
  • Cook the zoodles over a medium-high heat until they are tender, being careful to not overcook them
  • During the cooking process, do not cover the zucchini.
  • Keep the pan from becoming overcrowded
  • Make use of a pan that is good at transferring heat across all areas
pan with zoodles and parmesan cheese

Variations

  • add shrimp, chicken or beef
  • add in other veggies, like mushrooms or peas and carrots

How to store leftovers

Leftovers should be kept in the fridge for up to three days in a sealed, air-tight container. I do not recommend freezing zoodles.

What to serve with Zoodles

This creamy garlic parmesan zoodle side dish is best served with a protein or main dish, such as

fork lifting a large amount of zucchini spirals from plate

Creamy Garlic Zoodles

These creamy garlic parmesan zoodles are just like the real deal, but without the carbs. Try these zoodles as an amazing side dish with chicken, steak or shrimp.
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: Italian
Prep Time: 8 minutes
Cook Time: 20 minutes
Total Time: 28 minutes
Servings: 2
Calories: 343kcal
Author: Amber @ Low Carb Quick

Ingredients

Instructions

  • Sauté minced garlic in a large skillet with olive oil until fragrant.
  • Then add zucchini noodles (previously pressed to drain- see tips), sprinkle some salt for the zucchini to cook, and then release water.
  • Sauté for a couple of minutes until the desired texture. 3-4 minutes is ok, but for softer noodles, just keep stirring a little longer. 
  • Remove from heat and discard the excess water out of the skillet. Then add butter, cream cheese, and parmesan cheese. Stir until well combined and creamy. Add chopped parsley and black pepper to taste.
  • Serve the noodles warm and garnish with extra parmesan cheese and/or red pepper flakes.

Notes

Expert Tips
  • The zucchini, when cooked, releases a lot of water, so to reduce it as much as possible, you’ll need to press the noodles with your hands or with a clean cloth or napkin.
  • To make the zucchini noodles, you can use a spiralizer that makes perfectly shaped vegetable noodles.
  • Top with extra cheese, grape tomatoes, or fresh mozzarella cheese for added flair.
Storage
Keep in an air-tight container in the fridge for up to 2 days. Freezing is not recommended. 
 

Nutrition

Calories: 343kcal | Carbohydrates: 15g | Protein: 9g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 340mg | Potassium: 1112mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1950IU | Vitamin C: 74mg | Calcium: 190mg | Iron: 2mg

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