Gluten-Free Zucchini Spaghetti with Garlic and Parmesan
Indulge in the light and healthy flavors of Gluten-Free Zucchini Spaghetti with Garlic and Parmesan, a vibrant, low-carb alternative to traditional pasta dishes. This quick and easy recipe transforms fresh zucchini into delightful "zoodles" with the help of a spiralizer, creating a curly vegetable-based pasta that's both gluten-free and packed with nutrients. Tossed in fragrant garlic-infused olive oil and finished with a generous sprinkling of rich Parmesan cheese, this dish boasts the perfect blend of savory and fresh flavors. A touch of red pepper flakes adds optional heat, while chopped parsley brightens the dish further. Ready in just 25 minutes, this wholesome recipe is a perfect choice for busy weeknights or light summer dinners. Serve as a main or side dish, and enjoy a guilt-free meal that’s satisfyingly simple and bursting with flavor.
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Recipe Information
Ingredients
- 4 medium (approx. 6 inches each) Zucchini
- 2 tablespoons Olive oil
- 3 Garlic cloves
- 1 cup Grated Parmesan cheese
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes (optional)
- 2 tablespoons Fresh parsley, chopped
Instructions
Wash the zucchini thoroughly, then cut off both ends.
Using a spiralizer, create zucchini noodles (commonly referred to as zoodles). If you don’t have a spiralizer, use a julienne peeler or mandoline to cut the zucchini into thin, noodle-like strips.
Place the zucchini noodles in a colander, sprinkle lightly with salt, and let them sit for 10 minutes to draw out excess moisture. Pat dry with a paper towel afterward.
Peel and mince the garlic cloves.
In a large skillet, heat the olive oil over medium heat.
Add the minced garlic to the skillet and sauté for 1–2 minutes, until fragrant, but not browned.
Increase the heat slightly and add the zucchini noodles to the skillet. Toss to coat the zoodles evenly in the garlic-infused olive oil.
Cook the zucchini noodles for 3–5 minutes, stirring occasionally, until they are tender but still slightly crisp (al dente). Do not overcook as they can become mushy.
Season the zucchini noodles with salt, black pepper, and red pepper flakes (if using). Stir well to combine.
Remove the skillet from heat and sprinkle half of the Parmesan cheese over the noodles. Toss to combine evenly.
Transfer the zucchini spaghetti to serving plates and garnish with the remaining Parmesan cheese and chopped parsley.
Serve immediately and enjoy!
Nutrition Facts
Calories |
865 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.3 g | 70% | |
| Saturated Fat | 20.9 g | 104% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 10003 mg | 435% | |
| Total Carbohydrate | 62.3 g | 23% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 54.5 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1033 mg | 79% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1816 mg | 39% | |
*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.
