Low Carb Zucchini Spaghetti with Garlic and Parmesan
Satisfy your pasta cravings guilt-free with this Low Carb Zucchini Spaghetti with Garlic and Parmesan—a quick, light, and flavorful dish perfect for weeknight dinners or as a healthy side. This easy recipe features tender zucchini noodles (“zoodles”) tossed with aromatic garlic, a hint of red pepper flakes for subtle heat, and a generous coating of freshly grated Parmesan cheese for a rich, savory finish. Ready in just 20 minutes, it's low-carb, gluten-free, and packed with fresh flavors, making it ideal for keto dieters or anyone looking for a wholesome yet satisfying meal. Garnished with chopped parsley for a burst of color and freshness, this dish is as beautiful as it is delicious. Whether you're cutting back on carbs or simply want to elevate your veggie game, this zucchini spaghetti will be a household favorite in no time!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 3 medium (about 1.5 lbs total) zucchini
- 2 tablespoons olive oil
- 3 cloves garlic
- 0.5 cups (grated) Parmesan cheese
- 0.25 teaspoons red pepper flakes
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons (chopped, optional for garnish) fresh parsley
Directions
Step 1
Wash and dry the zucchini. Using a spiralizer or julienne peeler, create zucchini noodles (also known as zoodles). Place the zoodles on a paper towel and gently pat to remove excess moisture.
Step 2
Peel and finely mince the garlic cloves.
Step 3
Heat a large skillet over medium heat. Add the olive oil and let it warm for about 30 seconds.
Step 4
Add the minced garlic to the skillet and sauté for 1-2 minutes, stirring constantly, until fragrant but not browned.
Step 5
Toss in the zucchini noodles and gently stir to coat them in the garlic and oil. Cook for 3-5 minutes, stirring occasionally, until the zoodles are just tender but still have a bite (al dente).
Step 6
Sprinkle in the red pepper flakes, salt, and black pepper. Stir to combine.
Step 7
Remove the skillet from heat and immediately toss the zoodles with the grated Parmesan cheese until evenly coated and melted.
Step 8
Transfer the zucchini spaghetti to plates or bowls and garnish with chopped fresh parsley, if desired. Serve immediately.
Nutrition Facts
| Serving size | (2139.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1182.1 |
| Total Fat 48.3g | 0% |
| Saturated Fat 14.8g | 0% |
| Polyunsaturated Fat 4.2g | |
| Cholesterol 44.5mg | 0% |
| Sodium 20919.8mg | 0% |
| Total Carbohydrate 157.4g | 0% |
| Dietary Fiber 17.1g | 0% |
| Total Sugars 141.9g | |
| Protein 37.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 783.4mg | 0% |
| Iron 7.2mg | 0% |
| Potassium 4547.6mg | 0% |
Source of Calories