Easy Zucchini Noodles

A quick and satisfying low-carb alternative to traditional pasta, made with fresh zucchini and your favorite sauces.

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Prep Time 10

Cook Time 5

Total Time 15

Servings: 2 servings

Course: Dinner, Main Course

Cuisine: Italian, Mediterranean

Calories: 150

Ingredients Method Notes

Ingredients

Zucchini Noodle Ingredients

2-3 medium medium zucchini Choose medium zucchini for best texture.
1 tablespoon olive oil For sautéing.
2 cloves garlic, minced Adds flavor.
to taste Salt Add at the end to reduce moisture.
to taste Pepper
optional red pepper flakes For heat.
optional lemon juice For brightness.
optional grated parmesan Optional topping.
optional chopped basil For garnish or added flavor.
to taste Your favorite sauce (marinara, pesto, Alfredo style, or just olive oil and garlic) Adds flavor and variety.

Method

Preparation

Make the noodles using a spiralizer or a julienne peeler. A regular peeler will create ribbon noodles.
Lay the zucchini noodles on paper towels and lightly press to pat them dry, which helps reduce excess water.

Cooking

In a pan, warm the olive oil and add minced garlic for about 20 seconds.
Add the zucchini noodles to the pan and toss for 1 to 3 minutes. They should be softened but still springy.
Season with salt and pepper, then toss with sauce right at the end to avoid excess moisture.

Notes

To make it feel more satisfying, consider adding a protein like chicken or shrimp on the side. If you get watery noodles, drain and blot them before continuing. Choose bold sauces for more flavor.