spiralized zucchini oodles in an Italian blue bowl with a fork spinning zoodles coated in basil, olive oil, and parmesan

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!
Course Side Dish
Cuisine Indonesian
Keyword zucchini noodles, zucchini spaghetti
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 1 -2
Calories 273kcal


  • 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


  • 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!


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


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