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.

spiralized zucchini oodles in an Italian blue bowl with a fork spinning zoodles coated in basil, olive oil, and parmesan
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5 from 2 votes

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

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