Zucchini Noodles Aglio e Olio


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.


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.


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


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


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:


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


Use tongs to toss that together:


Then it’s ready to serve:


Enjoy, my friends!

Zucchini Noodles Aglio e Olio


  • 1 tbsp neutral cooking oil (grapeseed, canola, light olive oil)
  • 2 cloves of garlic, minced
  • 1 large zucchini, spiralized
  • salt
  • 1 tbsp good quality olive oil*
  • 1/4 cup freshly grated parmesan cheese
  • 1/4 cup loosely packed fresh basil leaves, chopped


  1. Heat the 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.
  2. 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!

Recipe Notes:

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

All images and text ©.

This post contains affiliate links.