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!
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!
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.
Zucchini Noodles Aglio e Olio
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
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
The Ultimate Guide to Zucchini
8 Comments on “Zucchini Noodles Aglio e Olio”
What a creative way to use zucchini!
Joanne,
love this!! I love my spiralizer and love eating zucchini like this! Beautiful!!
Oh yeah…..this is a keeper!
This looks good, I have not seen the spiralizer….what else can you do with it ? Could you do a video and show us how it works 🙂 We’d appreciate it 🙂
What else do you make using it ?
Thanks
A video is a great idea! Right now I’m planning to do one, thanks for the request! As far as the spiralizer, I have a cucumber recipe I do with it too (I’ll post that eventually), but a friend loves to spiralize butternut squash and roast it. You can also make curly fries if you want to indulge (oh boy do I love those, but they are a treat). There’s a lot!
This looks fantastic. I have tried spaghetti squash to replace pas
ta but it is much sweeter than I wanted. Thank you, I will look into the gadget and try this recipe!
Yeah, I think spaghetti squash is really it’s own thing. I’d say using a spiralizer to cut veggies is more similar, but still, a different experience. Hope you get to try it and enjoy! Ask around and see if maybe a friend has a spiralizer you can try, if you aren’t ready to get one.
So great to see this recipe! I’ve been so intrigued by the whole spiralizer thing. I really need to get one. I love pasta, but have been trying really hard to reduce the amount of carbs I eat. This looks so fresh and yummy! Love it!