This Zucchini Noodles recipe with Parmesan and Olive Oil is a lighter take on Spaghetti Aglio e Olio. It’s quick and delicious!

Zoodles Aglio e Olio - In a Blue Bowl with Fork Twirling the Noodles

A few months ago I succumbed to the trend that is The Spiralizer, and I have to say that I’m pretty pleased about it.

Generally speaking, I’m weary of kitchen gadgets that are very specialized and only do one thing, so I wanted to resist buying a spiralizer with all my might, despite seeing the internet blow up with spiralizer recipes. My tiny Manhattan kitchen is already so crowded! But I have to say that I LOVE my spiralizer and find myself using it a lot.

Zucchini Noodles - In Blue Bowl with Oil, Basil, and Cheese

This recipe for Zucchini Noodles with Parmesan and Olive Oil is one of my favorite dishes to make with it. It’s my take on a Spaghetti Aglio e Olio, but with zucchini noodles instead of pasta, and with basil instead of parsley. It’s so simple to prepare, and is ridiculously fun to eat.

There are quite a few brands of Spiralizers on the market, but this is the one I like most. I actually had a different brand before this one, but I returned it and settled with the Paderno instead.

Spiralized Zucchini Noodles on Cutting Board

I used the blade that makes the smaller noodles, similar in size to a thick spaghetti:

Spiralized Zucchini Noodles on Wooden Cutting Board

Heat up a little bit of oil in a skillet and add minced garlic:

Oil and Garlic in Black Skillet

Let the garlic flavor the oil for 15 seconds, then add the zucchini noodles.

Season the noodles with salt, and toss on medium high heat for two minutes, just to barely cook them:

Tossing Fresh Zoodles in Skillet with Tongs

Remove the zucchini noodles to a mixing bowl, and add parmesan cheese, basil, and a really good olive oil (this is my favorite kind):

Pouring Olive Oil Into Zoodle Mixing Bowl with Cheese and Herbs

Use tongs to toss that together:

Tossing Zoodles in Mixing Bowl with Cheese and Herbs

Then it’s ready to serve:

Zucchini Noodles in Blue Serving Bowl with Basil Garnish and Cheese On Top

Enjoy, my friends!

Also check out my Ultimate Guide to Zucchini! It covers how to store zucchini, how to pick a good one at the grocery, and 60+ recipe ideas using zucchini.

Zoodles Aglio e Olio - Spiralized In a Blue Bowl with Fork Twirling the Noodles

Zucchini Noodles Aglio e Olio

 This Zucchini Noodles recipe with Parmesan and Olive Oil is a lighter take on Spaghetti Aglio e Olio. It's quick and delicious!
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Ingredients

  • 1 tbsp neutral cooking oil like avocado or olive
  • 2 cloves garlic minced
  • 1 large zucchini spiralized
  • salt
  • 1 tbsp extra virgin olive oil*
  • 1/4 cup freshly grated parmesan cheese
  • 1/4 cup loosely packed fresh basil leaves chopped

Instructions 

  • Heat the cooking oil up in a large skillet over medium high heat, then add the garlic. Cook for 15 seconds, then add the zucchini noodles. Season with a pinch of salt, then continuously toss the zucchini noodles around the skillet with tongs, for two minutes.
  • Remove the zucchini noodles from the skillet to a mixing bowl, and add the olive oil, parmesan cheese, and basil leaves. Serve immediately and enjoy!

Notes

*I love and recommend California Olive Ranch (I have no affiliation with them)

Nutrition

Calories: 273kcal, Carbohydrates: 9g, Protein: 12g, Fat: 21g, Saturated Fat: 6g, Cholesterol: 22mg, Sodium: 399mg, Potassium: 511mg, Fiber: 1g, Sugar: 5g, Vitamin A: 610IU, Vitamin C: 37mg, Calcium: 320mg, Iron: 1mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

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