These garlic parmesan zucchini noodles are a quick and easy dish made with just five ingredients. Perfect for a tasty, low-carb meal.
How to Make Zucchini Noodles
- Prepare the zucchini noodles. Melt the butter in a large skillet using the medium-high heat setting before adding the red pepper flakes and minced garlic. Cook for 30 seconds or until fragrant. Add the zucchini noodles and Parmesan and sauté for two to three minutes or until just tender. Remove from the heat.
- Serve. Top the garlic noodles with more grated Parmesan cheese and serve.
Storing and Reheating Instructions:
To Store: Leftover garlic parmesan zucchini noodles can be stored in the refrigerator for up to two days. Wrap the plate with plastic or use a resealable container. The noodles will lose some of their crunchiness, but the taste will stay the same.
To Reheat: To avoid overcooking, gently heat the zucchini noodles on low heat on the stovetop. They are already soft from absorbing the moisture in the sauce, so be gentle to avoid breaking them and remove them from the heat as soon as the dish is warmed through.
Easy Zucchini Noodles
These garlic parmesan zucchini noodles are a quick and easy dish made with just five ingredients. Perfect for a tasty, low-carb meal.
Ingredients
- 1 pound zucchini, cut into noodles
- 3 garlic cloves, minced
- 2 tbsp unsalted butter
- 1/3 grated Parmesan cheese plus extra for serving
- ½ tsp red pepper flakes
- salt and black pepper to taste
Instructions
- Melt the butter in a large skillet over medium high heat.
- Add the garlic and red pepper flakes and cook for 30 seconds.
- Add the zucchini noodles and Parmesan and saute for 2-3 minutes or until just tender.
- Remove from the heat.
- Top with more grated Parmesan cheese and serve.
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