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.
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.
Keep in an air-tight container in the fridge for up to 2 days. Freezing is not recommended.
- 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.
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