Creamy Garlic Zoodles

fork lifting a large amount of zucchini spirals from plate

3.38 from 8 votes

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.

Prep Time8 mins

Cook Time20 mins

Total Time28 mins

Course: Side Dish

Cuisine: Italian

Servings:

Calories: 343kcal

Author: Amber @ Low Carb Quick

Equipment

vegetable spiralizer

Ingredients

4 zucchini
3 garlic cloves minced
2 tbsp butter
1 tbsp olive oil
3 tbsp cream cheese
3 tbsp parmesan cheese shredded
1 tbsp fresh parsley
salt and pepper to taste
1 tsp red pepper flakes optional

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