Dairy-Free Zucchini Spaghetti with Garlic and Parmesan
Transform your pasta nights with this light, flavorful Dairy-Free Zucchini Spaghetti with Garlic and Parmesan! This quick, 25-minute recipe swaps traditional pasta for zucchini noodles, or zoodles, creating a wholesome, low-carb alternative that's perfect for a healthy main or side dish. Tossed in aromatic olive oil infused with minced garlic, these tender zucchini spirals are elevated with a sprinkle of dairy-free parmesan cheese, zesty lemon juice, and a hint of red pepper flakes for a subtle kick. Perfectly seasoned with salt, pepper, and a fresh parsley garnish, this dish delivers indulgent, cheesy comfort without any dairy. Ideal for vegans, those with dietary restrictions, or anyone looking to add more veggies to their meal rotation, this easy-to-make zucchini spaghetti is both satisfying and guilt-free. You'll love how it combines bold flavors, vibrant colors, and a delightfully light texture in every bite!
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Recipe Information
Ingredients
- 4 medium zucchini
- 3 tablespoons olive oil
- 4 large garlic cloves
- 1 cup dairy-free parmesan cheese
- 2 tablespoons lemon juice
- 0.5 teaspoons red pepper flakes
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh parsley
Instructions
Wash and dry the zucchinis. Use a spiralizer or julienne peeler to turn the zucchinis into spaghetti-like noodles. Set the zucchini noodles (zoodles) aside.
Peel the garlic cloves and mince them finely. Set aside.
Heat a large skillet over medium heat. Add the olive oil and allow it to warm for about 30 seconds.
Add the minced garlic to the skillet and sauté for 1–2 minutes, stirring frequently, until fragrant but not browned.
Add the zucchini noodles to the skillet and toss them gently with tongs to coat evenly in the garlic and olive oil.
Cook the zucchini noodles for 3–4 minutes, stirring occasionally, until they are just tender but still have a slight bite. Avoid overcooking, as they can become mushy.
Sprinkle the dairy-free parmesan cheese, lemon juice, red pepper flakes, salt, and black pepper over the zucchini noodles. Toss gently to combine and coat evenly.
Remove the skillet from heat. Taste and adjust seasonings as needed.
Garnish with freshly chopped parsley before serving.
Serve immediately as a main or side dish and enjoy your dairy-free zucchini spaghetti!
Nutrition Facts
Calories |
1636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.9 g | 155% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 10171 mg | 442% | |
| Total Carbohydrate | 95.3 g | 35% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 55.4 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 344 mg | 26% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2261 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
