Heart-Healthy Zucchini Spaghetti with Garlic and Parmesan
Transform your dinner routine with this Heart-Healthy Zucchini Spaghetti with Garlic and Parmesan! Bursting with fresh, wholesome ingredients, this low-carb, nutrient-packed dish features spiralized zucchini noodles coated in fragrant garlic-infused olive oil, then finished with a sprinkle of freshly grated Parmesan, parsley, and a zest of lemon for brightness. Ready in just 25 minutes, this recipe is perfect for busy weeknights and makes a fantastic light alternative to traditional pasta. With minimal salt and a focus on heart-healthy flavors, this dish can be customized with optional red pepper flakes for a hint of spice. Serve it as a satisfying main course paired with a crisp side salad or as a flavorful accompaniment to lean protein for a complete, guilt-free meal. Perfect for those seeking a quick, nutritious, and easily adaptable recipe!
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Recipe Information
Ingredients
- 4 medium Zucchini
- 2 tablespoons Extra-virgin olive oil
- 3 cloves Fresh garlic
- 0.33 cups Freshly grated Parmesan cheese
- 2 tablespoons Fresh parsley
- 0.25 teaspoons Freshly ground black pepper
- 0.25 teaspoons Salt (optional, heart-healthy option uses minimal salt)
- 0.25 teaspoons Crushed red pepper flakes (optional)
- 1 teaspoon Lemon juice
Instructions
Wash and dry the zucchinis. Using a spiralizer, cut the zucchinis into spaghetti-like noodles. If you don't have a spiralizer, use a julienne peeler or mandoline slicer for similar results.
Peel and finely mince the garlic cloves. Chop the parsley into small pieces and set aside.
In a large skillet, heat the extra-virgin olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, stirring frequently, until fragrant. Be careful not to let the garlic burn.
Add the zucchini noodles to the skillet and toss them gently with tongs to coat them evenly in the garlic oil. Cook for 3-4 minutes, stirring occasionally, until the noodles are tender but firm (al dente).
Turn off the heat and stir in the grated Parmesan cheese, chopped parsley, freshly ground black pepper, and (if desired) salt or red pepper flakes. Toss to combine and ensure the noodles are evenly coated.
Drizzle the zucchini spaghetti with fresh lemon juice for an added burst of flavor.
Serve immediately, garnished with extra Parmesan cheese and parsley, if desired. Pair with a side salad or lean protein for a complete heart-healthy meal.
Nutrition Facts
Calories |
864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.4 g | 66% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 9208 mg | 400% | |
| Total Carbohydrate | 66.1 g | 24% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 54.7 g | ||
| Protein | 38.7 g | 77% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1012 mg | 78% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1931 mg | 41% | |
*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.
