Low Sodium Zucchini Spaghetti with Garlic and Parmesan
Transform your weeknight dinner with this vibrant and healthy Low Sodium Zucchini Spaghetti with Garlic and Parmesan! This guilt-free twist on traditional pasta features fresh zucchini spirals sautéed in fragrant garlic-infused olive oil, offering a deliciously light yet flavorful base. Topped with finely grated Parmesan cheese—choose low-sodium to keep it heart-healthy—and a hint of black pepper, this dish delivers indulgent flavors without compromising on nutritional value. Optional crushed red pepper flakes and a splash of fresh lemon juice add a zesty kick, while a garnish of parsley lends a fresh, aromatic finish. Ready in just 25 minutes, this quick and easy zucchini noodle recipe is perfect as a low-carb main course or an elegant side dish. Serve it up and savor every bite of this wholesome, low-sodium creation!
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Ingredients
- 4 medium (about 2 pounds) Zucchini
- 2 tablespoons Olive oil
- 4 cloves (minced) Garlic
- 1 cup (finely grated, low-sodium or regular) Parmesan cheese
- 0.5 teaspoon (optional) Crushed red pepper flakes
- 0.25 teaspoon (freshly ground) Black pepper
- 2 tablespoons (chopped, optional for garnish) Fresh parsley
- 1 tablespoon (freshly squeezed, optional) Lemon juice
Directions
Step 1
Wash the zucchini thoroughly and trim off the ends. Using a spiralizer, create zucchini noodles. If you don't have a spiralizer, you can use a julienne peeler or a mandoline to create thin strips resembling spaghetti.
Step 2
Place the zucchini noodles in a colander over the sink and sprinkle lightly with a pinch of black pepper (no salt to keep it low-sodium). Let it sit for 5–10 minutes to help draw out excess moisture. Pat dry with a clean kitchen towel or paper towels.
Step 3
Heat a large non-stick skillet over medium heat. Add the olive oil and allow it to warm up for about 30 seconds.
Step 4
Add the minced garlic to the skillet and sauté for 1–2 minutes, stirring frequently, until fragrant but not browned.
Step 5
Add the zucchini noodles to the skillet and toss gently to coat them with the garlic-infused oil. Cook for 2–3 minutes, stirring occasionally, until the noodles are heated through but still retain a slight crunch.
Step 6
Sprinkle the grated Parmesan cheese over the zucchini noodles and gently toss until the cheese is evenly distributed and begins to melt.
Step 7
If desired, add a pinch of crushed red pepper flakes for a touch of heat, along with the freshly squeezed lemon juice for brightness. Stir to combine.
Step 8
Remove the skillet from the heat and transfer the zucchini spaghetti to serving plates. Garnish with chopped parsley for a pop of color.
Step 9
Serve immediately as a standalone dish or alongside your favorite protein. Enjoy your low-sodium zucchini spaghetti with garlic and Parmesan!
Nutrition Facts
| Serving size | (3792.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1941.1 |
| Total Fat 67.0g | 0% |
| Saturated Fat 24.8g | 0% |
| Polyunsaturated Fat 5.4g | |
| Cholesterol 88.9mg | 0% |
| Sodium 35159.9mg | 0% |
| Total Carbohydrate 279.0g | 0% |
| Dietary Fiber 29.9g | 0% |
| Total Sugars 252.4g | |
| Protein 69.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1473.7mg | 0% |
| Iron 12.2mg | 0% |
| Potassium 8013.3mg | 0% |
Source of Calories